Bread · Favorite Recipes

Rosemary Bread

I love bread. It’s a huge weakness of mine. I love waffles, frenchtoast/sticks, muffins, rolls, anything bread and I’ll eat it. It’s a problem. I found a recipe for copycat Macaroni Grill bread on Pinterest a few weeks ago and I had to work up the courage to make it. Bread can be daunting. But then when I went to read the recipe it wouldn’t open. So I found a different but similar recipe and OH.MY.GOODNESS!!!!! It brought back a flood of memories. It smelled so good while it was baking in the oven and it was melt in your mouth. OH! And this is seriously the easiest bread recipe I have ever made. Very simple and low key. So please, give it a try!! I promise you won’t be disappointed!!!

Ingredients
1 cup Warm Water
2 1/4 tsp Active Dry Yeast
2 tsp Sugar
3 tbsp Extra Virgin Olive Oil, divided, plus more for serving
2 1/2-3 cups Flour, plus more for dusting
3 1/4 tsp  dried Rosemary
1 tsp fine Salt
1/4 tsp Kosher salt (opt)
Freshly ground black pepper, for serving

Directions
In the bowl of an electric stand mixer, whisk together the 1/4 cup water. yeast, and sugar until yeast has dissolved.
Allow to rest for 5 minutes.
Add 1 tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combine.
Switch attachment on stand mixer to a hook attachment.
Add in 1 cup more flour and knead mixture on medium speed until smooth and elastic, adding additional flour as needed if dough is sticking to the bowl.
Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2-2 hours.
Scoop dough out and divide into two equal portions.
Grease a rimmed baking sheet with 1 tbsp olive oil.
Lightly dust a clean work surface with flour and shape dough portions into ovals while folding tops into middle, tucking and pinching seams to build structure.
Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled, about 1 1/2 hours.
Preheat oven to 400* during last 10 minutes of rising.
Bake in preheated oven 10 minutes, remove from oven an brush loaves with remaining 1 tbsp olive oil and sprinkle tops evenly with kosher salt.
Return to the over and bake 10-15 minutes longer until golden brown.
Serve warm with a mixture of olive oil and freshly ground black pepper for dipping.

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