macaroni grill rosemary bread

When I was in fourth grade, my mom used to pay me $10 a week to bake this bread for her. This bread tastes exactly like the bread they serve at the Macaroni Grill. We used to go there all the time, and when I taste this bread, I remember the crayons, the paper tablecloths, and the random opera soundtrack that is unique to the restaurant.
This bread has a delicious, rosemary aroma and subtle, crunchy saltiness from the coarse salt. I always serve this bread with dipping oil — olive oil, black pepper, and a splash of balsamic vinegar.
With love, 
*Makes 2 loaves

1 tablespoon instant yeast or 1 1/2 tablespoons active dry yeast
1 tablespoon sugar
1 1/2 cups warm water
2 3/4 – 4 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 tablespoons dried rosemary, chopped and divided
2 tablespoons butter, melted
Coarse salt for sprinkling

In a large bowl (or the bowl of an electric stand mixer if you have
one), combine the yeast, sugar and water. If using active dry yeast, let
the mixture stand until foaming and bubbly, about 5 minutes. If using
instant yeast, proceed with the recipe.
Add two cups of the flour, salt
and 1 tablespoon of the chopped rosemary. Mix. Continue adding flour,
gradually, until a soft dough is formed. Judge the dough based on
texture and feel versus how much actual flour you’ve had to add based on
the recipe. The dough should be slightly tacky to the touch but should
hold it’s shape while still being soft and smooth. Knead the dough by
hand or with an electric mixer for 4-5 minutes, adding additional flour
only if the dough is overly sticky and not clearing the sides of the
Transfer the dough to a lightly greased bowl and cover with greased
plastic wrap. Let the dough rise until doubled in size, approximately
1-2 hours, depending on the warmth of your kitchen. Once doubled, gently
deflate the dough and divide in half. Prepare a rimmed baking sheet
with parchment paper, a silpat liner or lightly grease with cooking
spray. Shape the dough into two smooth, oval shaped loaves and place
them on the baking sheet, one on each half of the tray so they have room
to rise and bake without touching. Use a brush to slather the melted
butter over the top of the loaves. Continue brushing on the butter until
it is gone (the loaves will be well-saturated). Sprinkle the remaining
chopped rosemary over the top of the loaves, patting down gently to set
into the dough, if needed. Cover the loaves with lightly greased plastic
wrap and let them rise again until puffy and nearly doubled, about an
Preheat the oven to 425 degrees. Lightly sprinkle coarse salt over
the top of the loaves. Bake the loaves for 18-20 minutes until browned
and baked through. Transfer to a cooling rack to cool completely.

11 thoughts on “macaroni grill rosemary bread”

  1. Bahaha I just have to laugh because:

    a) I just posed a question in today's blog post that this is the perfect answer to
    b) This looks so INCREDIFREAKING GOOD and of course you would have the recipe for the best restaurant bread ON EARTH
    c) That is so cute that your mom paid you to make bread!! Talk about best money-making job ever as a kid!

    All in all, winning post, I think 🙂

    1. Thank you so much! I have a rosemary plant in my kitchen that I absolutely adore! It is a great garnish for this bread. However, I find that this bread is best when made with dried rosemary because the flavor is more concentrated. An idea to use up that delicious fresh rosemary is to make rosemary infused olive oil — it is great on salads etc.

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