Saturday, April 30, 2011

"Acorns were good until bread was found." - Francis Bacon

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There is something oddly triumphant in successfully baking a loaf of bread. This is the first "true" loaf of bread I've ever tried. I've made rolls and biscuits, but never actual loaves and when I saw this recipe I knew I had to give it a shot.

The recipe is for "Almost-Famous Rosemary Bread", a copycat recipe for that oh-so-famous delicious bread served at Macaroni Grill. The flavor is deliciously herby without being overpowering and the crumb is just moist enough to combat the outer crustiness. I served it up with a light pasta salad for dinner. It was the perfect compliment to the meal!

Almost-Famous Rosemary Bread


- 1 packet active dry yeast
- 2 tsp. sugar
- 2 tbsp. olive oil (plus more for brushing over the loaves)
- 2 1/2 cups all-purpose flour
- 2 tbsp. dried rosemary
- 1 tsp. fine salt
- 1/2 tsp. kosher or flake salt
- Fresh ground pepper


Stir the yeast, sugar and 1/4 cup warm water (at least 110 degrees) in the bowl of a stand mixer. Let it stand until foamy (about 5 minutes). Add 1 tbsp. of olive oil, the flour, 1 1/2 tbsp. rosemary, fine salt and 3/4 cup warm water.

2. Using the dough hook on the electric mixer, stir until a dough forms. Then knead with the dough hook on medium-high speed for about 10 minutes - add in a little more flour if the dough sticks to the bowl. Brush a large bowl with olive oil, add the dough and cover with plastic wrap. Let it rise in a warm place for 2 hours until doubled.

3. Brush 2 baking sheets with olive oil, generously flour a work surface and turn the dough out onto it, dividing it into 4 pieces. Work with one piece at a time, folding the top and bottom portions into the middle into a free-form square/oval. Place the dough seam-side down on the baking sheets. Let them stand uncovered until more than doubled for about 2 hours.

4. Bake the loaves for 10 minutes in a 400 degree oven. Remove them and brush with olive oil, sprinkle with the kosher salt and last of the rosemary. Continue baking until golden brown, about 8-10 more minutes. Transfer to a wire rack to cool and serve with olive oil seasoned with pepper.

This bread was fantastic paired with a simple pasta salad I put together of bowtie pasta, grape tomatoes, zucchini, basil/tomato feta cheese, olive oil, fresh parsley, lemon juice, salt and pepper. I also grilled up a chicken breast and added that to the mix...light and delicious!

1 comment:

  1. Oh, I do remember just how fabulous that bread is. Dip it in olive oil, and you know you have a feast coming!