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Posted by on Mar 3, 2012 in Bread | 0 comments

Rosemary Bread

Rosemary Bread

Couple of weeks ago,I was visiting my friend Stacey and she had this whole stack of old Food Network Magazines,she was trying to get rid of.Yup,she has all these cool subscriptions,which I would love to read but don’t want to pay the money for.So when she asked me,if I want them,I wasn’t sure right away if I want to carry all of them to my house but thought of trashing it away without looking at all those goodies inside,was just too much.So I gladly brought the stack back to my house.Flipping through the pages,I came across ‘Rosemary Bread’,which is supposed to be the ‘copy’ of the Rosemary bread they serve at famous Italian place ‘Macaroni Grill’ here in town.I knew they are sinfully good.

We had invited company over for the Indian inspired dinner.And I understand ‘Naan’ would have been the best choice to go with  the meal,but I had  problems with that,One, ‘Naan’ which I liked are available in Indian restaurants,very far from us.Two,I do not like the ‘Naan’ they sell in stores here.Never the same thing.Three and big one,what if they didn’t like the Indian food I made(American palate),so,bread along with the dessert was my fall back plan.I know very very sad.So anyway,here is the Rosemary Bread,recipe I sort of followed from Food Network(April,2011) edition

Rosemary bread 

1 1/4-Ounce packet of Active Dry Yeast
2 tsp sugar
2 Tbl Extra Virgin Oilve oil,plus more for brushing and serving
2 1/2 cups all-purpose flour,plus more for dusting
2 Tbl dried Rosemary
1 tsp fine salt
1/2 tsp Kosher Salt
Freshly ground paper

  • Stir the Yeast,sugar and 1/4 cup warm water in a large bowl.Let sit until foamy.
  • Add 1 tablespoon olive oil,the flour,11/2 tablespoon Rosemary,the fine salt and 3/4 cup warm water,in a stand mixer with dough hook at medium-high speed until dough is not sticky.Adding little water and flour at time.
  • Spray the bowl with oil and put the dough.Cover and let is rise for 2 hrs at room temperature until it is doubled in size
  • Brush baking sheet with oil.Divide the dough in 4 pieces.Make a log shaped and let is rise for another 2 hrs until it is doubled.
  • Preheat oven to 400F.Bake the loaves for 10 mins,brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary.Continue baking until it is golden brown,about 10 more minutes.Transfer it to a plate/cooling rack and let is cool.Serve it with olive oil,seasoned with pepper.
I goofed up the recipe big time,fortunately it still tasted good and was well liked by everyone including my kids.
Yummy  Notes:
  • Reading the recipe as I type this I realized one MAJOR  goof,i read the amount of yeast as1.25 oz when I made it ,though it was supposed to be only .25oz.HUGE difference.As a result,my bread took only an hour to rise,so total of 2-2.5 hr as suppose to 4 hrs as the recipe calls for.It did not taste and looked like Macaroni Grill’s rosemary bread.Mine was bigger and puffier,i am guessing as result of increased yeast amount.
  • I used stand mixer to make the dough.It can be hand mixed,in that case it has to be kneaded longer to get where it needs to be.
  • I did not serve it with olive oil,simply forgot and it worked well with the rest of the meal accompaniment.

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