The Secret to Macaroni Grills Irresistible Rosemary Bread (Copycat Recipe)
If you’ve ever dined at Macaroni Grill, you probably remember the warm, aromatic rosemary bread served with a side of olive oil for dipping. It’s a moment of pure bliss that many of us long to recreate at home. Today, you’ll learn The Secret to Macaroni Grills Irresistible Rosemary Bread (Copycat Recipe), a delightful recipe that captures all the flavors of the original. With a crusty exterior and a soft, herb-infused interior, this bread will quickly become a favorite in your kitchen.
Why It Deserves a Spot
This rosemary bread deserves a special place in your recipe collection because it’s not just a side dish; it’s an experience. The combination of the fresh rosemary and the rich olive oil creates a flavor profile that is both comforting and gourmet. Whether you’re serving it with pasta, enjoying it on its own, or using it as a base for an unforgettable sandwich, this bread elevates any meal. Plus, the aroma that fills your kitchen while it bakes is simply irresistible!
Ingredient Notes
- 9 tablespoons olive oil, divided: This rich oil adds depth to the flavor and helps create a crispy crust.
- 3 cups all-purpose flour: The foundation of your bread, providing structure.
- 3/4 cup semolina flour: Adds a unique texture and enhances the bread’s chewiness.
- 1/2 teaspoon salt, divided: Balances flavors and enhances the overall taste.
- 1 1/2 tablespoons quick-rising yeast: Speeds up the rising process for a quicker bake.
- 1 1/2 cups warm milk: Activates the yeast and adds moisture to the dough.
- 1 tablespoon fresh rosemary leaves: The star ingredient, infusing the bread with aromatic flavor.
Essential Tools for Success
- Mixing bowl: For combining ingredients.
- Measuring cups and spoons: For accurate ingredient measurement.
- Dough scraper: Helps handle the dough without sticking.
- Baking sheet: To shape and bake the bread.
- Kitchen towel: For covering the dough while it rises.
- Oven thermometer: Ensures your oven is at the correct temperature for baking.
The Secret to Macaroni Grills Irresistible Rosemary Bread (Copycat Recipe): How It’s Done
Step 1: Prepare the Yeast Mixture
In a small bowl, combine the warm milk and quick-rising yeast. Allow it to sit for about 5 minutes until it becomes frothy. This indicates that your yeast is active and ready to work its magic in the dough.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, semolina flour, and 1/2 teaspoon of salt. This mixture will create the structure of your bread.
Step 3: Mix the Dough
Once the yeast mixture is frothy, pour it into the bowl with the dry ingredients. Add 6 tablespoons of olive oil and the fresh rosemary leaves. Mix until a shaggy dough forms.
Step 4: Knead the Dough
Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic. If it’s too sticky, sprinkle a little more flour as needed.
Step 5: First Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover it with a kitchen towel and let it rise in a warm spot until it doubles in size, about 1 hour.
Step 6: Shape the Bread
Once risen, punch down the dough to release any air bubbles. Transfer it back to the floured surface, and shape it into a loaf or divide it into smaller rolls, depending on your preference.
Step 7: Second Rise
Place the shaped dough on a baking sheet lined with parchment paper. Cover it again and let it rise for another 30-45 minutes until puffy.
Step 8: Preheat the Oven
While the dough is rising, preheat your oven to 400°F (200°C). This step ensures that the bread bakes evenly and develops a lovely crust.
Step 9: Bake the Bread
Before baking, brush the top of the dough with the remaining 3 tablespoons of olive oil and sprinkle with a little extra salt if desired. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
Step 10: Cool and Serve
Once baked, remove the bread from the oven and let it cool on a wire rack for about 10 minutes. Serve warm with olive oil for dipping, and enjoy the incredible aroma and flavor of your homemade bread!
How to Make It Lighter
- Substitute half of the all-purpose flour with whole wheat flour for added nutrition.
- Reduce the amount of olive oil to 5 tablespoons instead of 9 for a lighter version.
- Use low-fat milk instead of whole milk to decrease the calorie count.
- Add additional herbs or spices like garlic powder or thyme for flavor without extra calories.
Things That Go Wrong
- Dough doesn’t rise: Check the yeast’s expiration date and ensure your milk is warm, not hot, as high temperatures can kill the yeast.
- Dense bread: This can happen if the dough is over-kneaded or if too much flour is added while kneading. Be gentle and add flour gradually.
- Burnt crust: If your oven runs hot, consider lowering the temperature by 25°F and keep an eye on the bread as it bakes.
- Flavorless bread: Make sure to use fresh rosemary for the best flavor, and don’t skip the salt in the dough.
Storage & Reheat Guide
To store your rosemary bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container or freezer bag and freeze for up to 3 months. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also slice the bread and toast it for a delightful crispy texture.
Frequently Asked Questions
Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary, but use about one-third of the amount, as dried herbs are more concentrated in flavor. This means you would use about 1 teaspoon of dried rosemary.
What can I serve with this bread?
This rosemary bread pairs wonderfully with pasta dishes, salads, or as a side to soups. It’s also great for making sandwiches or served with a variety of dips.
Can I make this dough in advance?
Absolutely! You can prepare the dough up to the first rise and then refrigerate it for up to 24 hours. Just let it come to room temperature before shaping and proceeding with the second rise.
Why does my bread have a flat shape?
A flat bread can result from not allowing it to rise long enough or from too much kneading, which can deflate the dough. Ensure you give it ample time to rise and handle it gently during shaping.
Make It Tonight
Now that you know The Secret to Macaroni Grills Irresistible Rosemary Bread (Copycat Recipe), it’s time to roll up your sleeves and get baking! This recipe is not only simple but also incredibly rewarding. The combination of aromatic rosemary and rich olive oil creates a memorable bread that will impress your family and friends. Gather your ingredients, prep your kitchen, and let the heavenly aroma of freshly baked rosemary bread fill your home. Trust us; it will be well worth the effort!
The Secret to Macaroni Grills Irresistible Rosemary Bread (Copycat Recipe)
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk and quick-rising yeast. Allow it to sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the all-purpose flour, semolina flour, and 1/2 teaspoon of salt.
- Pour the yeast mixture into the bowl with the dry ingredients. Add 6 tablespoons of olive oil and the fresh rosemary leaves. Mix until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic.
- Form the dough into a ball and place it in a lightly greased bowl. Cover it with a kitchen towel and let it rise in a warm spot until it doubles in size, about 1 hour.
- Once risen, punch down the dough to release any air bubbles. Shape it into a loaf or divide it into smaller rolls.
- Place the shaped dough on a baking sheet lined with parchment paper. Cover it again and let it rise for another 30-45 minutes until puffy.
- Preheat your oven to 400°F (200°C).
- Brush the top of the dough with the remaining 3 tablespoons of olive oil and sprinkle with a little extra salt if desired. Bake for 25-30 minutes until golden brown.
- Let the bread cool on a wire rack for about 10 minutes. Serve warm with olive oil for dipping.
Notes
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- Store wrapped tightly in plastic wrap or aluminum foil for up to 2 days.
- To freeze, place in an airtight container for up to 3 months.
