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Macaroni Grill Rosemary Bread

I love to eat at Macaroni Grill!  We used to eat there back in the day when we lived in the big city (Salt Lake City).  We usually downed a few loaves of their rosemary bread while waiting for our food to arrive.  It's really delicious dipped in olive oil, balsamic vinegar and freshly cracked black pepper.

I tried this recipe for the first time for dinner last night.  It was gone in a flash!  I'll be making it again to cut in chunks to dip in soup or to make sandwiches out of.  Definitely a keeper! 

And it didn't even take that long (maybe two and a half hours).  I had to leave to take my daughter to dance class, so I left it in the fridge to do it's second rise.  Then when I got home I pulled it out and baked it. 

Macaroni Grill Bread
recipe from Sisters' Cafe and all over on the internet

1 Tbsp. yeast
1 Tbsp. sugar
1 c. warm water
2 1/2 c. white flour
1 tsp. salt
2 T. fresh rosemary, chopped (or 1 T. dried)
1 T. olive oil
1 or 2 T. butter
coarse salt, like kosher salt

Mix together yeast, water and sugar and let it get foamy (about 5 minutes or more).  Mix in 2 c. of flour, salt, and half of the rosemary.  Add the remaining 1/2 c. flour as needed to get the dough to the right consistency (soft and stretchy and not overly sticky).

Add olive oil to large bowl and swirl around swirl around so the bowl is coated.  Roll the dough in the olive oil, so the dough is coated and leave in bowl.  Cover bowl with a dish towel and let it rise in a warm place for about an hour until doubled in size.

Punch dough down.  Knead a few times.  Divide dough in half and let rest for 5-10 minutes. 

Prepare baking pan (I used my pampered chef pizza stone).  Spray with non-stick spray if needed.  Shape the dough into two ball-shaped loaves on pan.  Cut a "+" in the top of each loaves with a sharp knife.  Melt the butter and paint on top of the loaves.  Sprinkle remaining rosemary on top of the buttered loaves. 

Let dough rise again for 45 minutes.  (During this rise period, I stuck my loaves in the fridge for a few hours to slowly rise.  When I got home they were ready to bake).  Sprinkle loaves with a little coarse salt.  Bake at 425 for 20 minutes or until lightly browned. 

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