Macaroni Grill Bread

(No, I didn't sign my name backwards like they do

at the restaurant - I am lucky to be able to sign it

 at all using more than 1 crayon at a time!)

Doesn't the warm, aromatic bread at 

Macaroni Grill make you throw all

low carb intentions aside?  It does that to me!

I am a confessed breadaholic and I

have seen recipes around the web for this

wonderful Macaroni Grill Bread

which is stuffed full of dried rosemary,

crisp on the outside and

 light and fluffy on the inside. 

After reading several, I tried this one

from Fresh Loaf.

Macaroni Grill Bread

1 C. warm water

1 1/2 tsp. dried yeast

3 T. olive oil

1 1/2 tsp. sugar

1 1/2 tsp. salt

1/4 tsp. Italian seasoning

1/4 tsp. black pepper

1 T. dried rosemary

2 1/2 C. flour

Place water and yeast in the bottom of your

mixer bowl and add all of the other ingredients.

Mix with the dough hook for about 5 minutes.

Oil bowl and then cover and let raise until

double, about 1 to 1 1/2 hours.

I wanted somewhat square loaves like

they serve, so I shaped the entire dough

into an oblong and cut it in half and then cut off

the opposite ends to make it the shape I wanted.

Brush the top of the loaves with olive oil and

then sprinkle with kosher salt and dried rosemary.

Bake in a preheated 400 degree oven for

20-25 minutes. 

It was perfect!  I was afraid of that much

dried rosemary, but the texture, the flavor,

everything was wonderful.

Serve it with great olive oil that you add

a little cracked pepper to, and a little balsamic

vinegar if you want.

My niece dropped by and had some and

she fell in love with it too.  It is so 

quick and easy to make and you could

keep one loaf and take one to a neighbor!

I will be posting this with

Foodie Friday