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Ingredients
| active dry yeast: 1 Tbl |
| granulated sugar: 1 Tbl |
| water: 1 cup (warm) |
| all-purpose flour (unsifted): 2 1/2 cups |
| salt: 1 tsp |
| fresh rosemary: 2 Tbl |
| salted butter: 2 Tbl |
Romano's Macaroni Grill Rosemary Bread
Credit: Food.com
User rating:
-
Prep Time
135 min -
Cook Time
18 min -
Servings
2 serving(s)
Tags
- Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
- Mix in 1 T butter, salt, and 2 cups of 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.
- Add more flour if necessary.
- Oil a bowl, put dough in it and cover with a towel.
- Let dough rise in a warm place for one hour until doubled.
- Punch down dough and divide in half.
- Let dough rest about 5 minutes.
- Spray baking pan or cookie sheet with cooking spray.
- Shape the dough into 2 small rounded oval loaves.
- Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
- Let loaves rise again until doubled, about 45 minutes.
- Preheat oven to 375°F.
- Bake for 15 to 20 minutes, until lightly browned.
- Carefully remove from oven, brush with remaining butter (and salt if desired.).