Rosemary Bread
April 28th, 2009 | Published in American, Italian, Recipes | 4 Comments
This bread was adapted from a Kitchenaid Mixer recipe for white bread, and I think it is pretty close to Macaroni Grill’s famous rosemary bread. It would probably be a dead on copy cat if it were baked on a stone. I have never had luck with my pizza stone (don’t buy the Oneida pizza stone, it fails every time) so i just put the bread on a regular baking sheet. The bottom came out very, very soft and not crisp. This was disappointing, but I was expecting it.
I like it fresh-out-of-the-oven with herbed olive oil, but it’s fantastic for sandwiches. Just slice and toast the bread, add some grilled eggplant, peppers, or portabella mushrooms and vegan mayo or herbed olive oil as a dressing.
Rosemary Music:
Rosemary Bread Recipe:
| 2 cups flour plus more if needed (up to 1/2 cup)
1 pkg dry active yeast (1.75 gram packet – about 1 tablespoon) 1 cup water heated to about 110 degrees Fahrenheit 1 tablespoon sugar 1 teaspoon salt 2 tablespoons chopped fresh rosemary, divided 1 tablespoon + 2 teaspoons melted vegan margarine like Earth Balance (see directions)
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MIX yeast packet, water, and sugar in a bowl. It should become frothy and bubbly.
ADD 2 cups flour, margarine, salt, and 1 tablespoon of chopped rosemary. Knead for about 10 minutes by hand, and around 4 minutes if you have a stand mixer using a dough hook on speed 2. Dough should be smooth and elastic. If it is still too watery or sticky then add up to 1/2 cup more flour until you get the right smooth consistency. PLACE dough in a large well oiled bowl. Cover with towel and let sit in a warm place for 1 hour (I usually place it in the oven -with the light on if it’s winter!) PUNCH dough down and divide in half. Wait about five minutes. On a well greased cookie sheet, shape* dough into two loaves. Sprinkle remaining rosemary on top of two loaves, using your finger to push in gently. Let rest for 45 minutes. PREHEAT oven to 375 degrees. Brush loaves with remaining 2 teaspoons of melted margarine. BAKE for 15 to 20 minutes or until crust is golden brown. Makes two loaves Notes: |
April 28th, 2009 at 10:03 pm (#)
FINALLY A NEW RECIPE!
Bread looks perfect. I’m hungry now.
April 29th, 2009 at 1:55 am (#)
Is that the bread you actually made at home? It looks like it belongs at Rachel Ray’s show. Just perfect! Can i use a bread machine to do all the hard work? Is it white or wheat?
April 29th, 2009 at 2:46 am (#)
Thanks Sheetal
This is actually made with regular bread flour (for machines, actually!) but I don’t have a bread machine, so i just needed it with my mixer and put it in the oven.
I think to adapt it, you will just throw everything in (except for the 1 teaspoon of rosemary and 2 teaspoons of margarine) and set it on “white bread” setting.
I haven’t tried it with wheat, but my brother requested that I do so he can eat more of it
Although, I have a feeling, it will not turn out well. I think the rosemary would taste odd against such a strong flavor like wheat (also, wheat tends to have sweet undertones that would go odd w/ rosemary). I’m going to try a white-wheat blend as well and see how that goes.
Anyway, I’ll let you know how it turns out!
July 13th, 2009 at 9:45 pm (#)
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