Rosemary Bread

Have you ever gone to Macaroni Grill just to get the bread? Then this recipe is for you. After I found this recipe, I think I made it three times that week.

Ingredients:

1 Tb yeast

1 Tb sugar

1 cup warm water

2 1/2 cups flour

1 tsp salt

2 Tb freshly chopped rosemary

2 Tb butter

olive oil

kosher salt

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 Tb. melted butter, salt, 2 cups flour, and 1 Tb rosemary. Knead for about 10 minutes by hand or in a food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

Oil a bowl (I use the one I just made the dough in - pull out the dough, rub with oil, and place the dough back inside - this way I don't have to clean up another bowl).

Put dough in and cover with a towel. Let dough rise in a warm place for one hour - until doubled in size. Punch down dough and divide in half. Let dough rest about 5 minutes.

Rub olive oil (about 1 Tb) on bottom of baking pan or cookie sheet. Shape the dough into 2 small rounded oval loaves. Spread olive oil over the loaves and then sprinkle on the remaining 1 Tb of rosemary and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

One thing I learned - do NOT rub olive oil on the dough after it has risen and before it goes in the oven. It will make your bread fall. Just rub that oil on generously before it rises.

Preheat oven to 375 degrees. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter and sprinkle with kosher salt. As you brush on the butter, pieces of rosemary will fall off. It's okay - it will still taste great.

Eat while warm. Break into chunks and dip it in olive oil with fresh ground black pepper. You can even add a little balsamic vinegar to your oil...whatever you like.

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