Craving Mac Grill? I was mainly just craving their bread! Macaroni Grill Rosemary Bread Copycat is life!
The Macaroni Grill we had in Provo closed. I am devastated that they closed. I loved going there for their bread, mainly the bread really. When I was pregnant with Grey we went there a lot.
I’m worried, if and when I get pregnant again I don’t have one of the three places I could handle to eat. I decided the other day, instead of driving to Salt Lake to get the bread, I would just make my own! It turned out so good!
- 1 1/2 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 1/2 cups warm water
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 2 tablespoons rosemary
- 1 tablespoon olive oil
- 2 tablespoons butter, melted
- kosher salt for sprinkling on top
- In a stand mixer, combine warm water, sugar, and active dry yeast. Allow to foam up.
- Once the yeast is ready, add in about half of the flour, salt, and olive oil. Mix until well blended. Then add in the remaining flour and the rosemary. Mix for about 3 minutes, the dough should pull away from the sides of the bowl. If it’s not then add a tablespoon of flour until it does.
- Grease a bowl and place the dough in the bowl to rise for 1 to 2 hours or until it has doubled in size.
- Once the dough has risen, gently punch down and pull out of the bowl. Cut in half and form into oval loaves. Place on a cookie sheet lined with parchment paper. Then brush the melted butter on both loaves evenly until it is gone. Allow rising for another hour.
- Preheat the oven to 425. Sprinkle the top of the bread with Kosher salt. Place in the oven and bake for 20 to 25 minutes or until the bread is golden brown.
- Serve with olive oil, salt, and pepper, and we like balsamic vinegar.