To celebrate our anniversary, we went to the Tornado Steakhouse in downtown Madison. This was the first time we've eaten there, and we had a few drinks, so of course we were ooing and awing over pretty much everything and this included the bread plate that arrived before our salads. One of the breads was a yummy rosemary bread, so I decided that I had to take my new food processor for a test drive by whipping up a batch of rosemary bread myself. Also puts good use to the mound of rosemary growing in the garden right now.
I found this recipe by googling "rosemary bread food processor" and honestly hadn't even thought about looking for a recipe for the Macaroni Grill bread...I haven't eaten there in years! But, when I saw the recipe in the search results I remembered how good the bread was, and seeing the great reviews I decided to give it a try. The recipe came together easily and if I made it again, I'd go ahead and use all 2.5 cups of flour right away since the dough was very sticky with 2 cups. And, I'd add all the rosemary to the dough rather than saving a tablespoon for the tops. Other than that, it's a great recipe that yields two tender loaves of bread. Perfect for eating one and saving another!
Here's the recipe on food.com: Romano's Macaroni Grill Rosemary Bread Recipe
I've modified it below just slightly to reflect the changes I'd make.
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 cup warm water
- 2 1/2 cups flour
- 1 teaspoon salt
- 2 tablespoons fresh rosemary
- 2 tablespoons melted butter, separated (1 Tbs for the bread dough, 1 Tbs for brushing the tops of the loaves after baking)
- Kosher salt for finishing
- Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly, about 5 minutes. Mix in 1 T butter, salt, and flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. (dough will still be fairly tacky with 2.5 cups, and that is okay)
- Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour or until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes.
- Spray baking pan with cooking spray. Shape the dough into 2 small, round loaves. Let loaves rise again until doubled, about 45 minutes.
- Preheat oven to 375°F. Bake for 20-25 minutes, until lightly browned. Melt remaining tablespoon of butter. Carefully remove bread from oven, brush with melted butter and a few hearty pinches of kosher salt.