August 24, 2010

Macaroni Grill Bread

I love Macaroni Grill.  Love it. And one of my favorite things is the bread. It really is the best part about going there. So when I found this recipe I had to try it. And what do you know?  It's perfect.  I followed the directions exactly and it was delicious.  It doesn't last long around our house.  The recipe is from The Sisters Cafe

Bread from Macaroni Grill(This is a recipe intended to approximate that awesome chewy bread that they bring out at the Macaroni Grill. The kind you dip into the olive oil, balsamic vinegar and cracked garlic.)

1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt

Put the yeast, water and sugar into a blender. Mix it until it is frothy.Turn the oven onto 200°. (You just need to warm it up; you’re not baking yet.)

To the mixing bowl of yeast mixture, add two cups of the flour, salt, and half of your chopped rosemary. Keep the other half cup of flour close at hand. Knead the dough for a few minutes. Add the rest of the flour as needed to get the dough to the right consistency (soft and stretchy without being overly sticky).Turn the oven off

Lift the dough out of the mixing bowl. Add the olive oil to a bowl and swirl it around. Roll the dough in the olive oil so it is well coated and let it sit in the bowl. Cover the bowl with a dish towel and place it in the oven (the oven should be off by now, if you missed that step). Leave the door cracked so it isn’t too hot in there.Let the dough rise for about an hour. It should be approximately doubled in size. Punch the dough down and knead it again. Divide it into two equal sized lumps and let it sit for about 5-10 minutes.( I just made one big loaf--but I am thinking it would have been easier to cut--not smash so much if the loaf was smaller--so I think I will follow these directions next time)

Prepare your baking pan. I use a ceramic stone, but a cookie sheet will work. If the surface is not naturally non-stick, spray it with the cooking spray, or use parchment paper. Shape the dough into two oval-shaped loaves and arrange on the pan. Melt the butter or margarine. Use a brush to paint the surface of the loaves with butter. Use all of the butter. The loaves will be quite saturated when you’re done. Take the rest of the chopped rosemary and sprinkle it over the loaves. Pat it down gently to set it into the dough. Return the loaves to the oven. Don’t turn it on yet. Let the dough rise again, for about 45 minutes. Remove the loaves and preheat the oven to 450°. Sprinkle a little bit of coarse(kosher salt is perfect) salt over the loaves. Return the dough to the oven. Bake for 20-25 minutes until light brown.Makes two loaves. Best enjoyed with olive oil, balsamic vinegar and garlic.


Linds said...

Yum! One of my favorite's too. Did you use a regular sized bread pan?

Linds said...

Nevermind. Missed the part about the cookie sheet.

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