Macaroni Grill Rosemary Bread

Posted on

 The bread they serve there is beyond amazing Macaroni Grill Rosemary Bread

Have you ever been to Macaroni Grill? The bread they serve there is beyond amazing!! It’s the perfect appetizer for hearty Italian meal. When I need a quick bread for dinner, I turn to this beauty. It’s easy to make for bread because it only rises once. It’s SOOOO GOOOOOD!!! Sometimes I just get a craving for it and absolutely have to make it. I’ve made it over a dozen times now and it’s turned out perfect every single time. The dough is so easy to whip up, then let it rise, then put it on the cookie sheet to bake. Yep, that easy.
 The bread they serve there is beyond amazing Macaroni Grill Rosemary Bread
Mmmmm…crisp on the outside and warm and fluffy on the inside. Then you just tear it and dip it in olive oil and balsamic vinegar. My ABSOLUTE favorite!!!

 The bread they serve there is beyond amazing Macaroni Grill Rosemary Bread
1 tbsp dry yeast
1 tbsp sugar
1 cup warm water
2 1/2 -3 cups all-purpose flour
1 tsp salt
2 tbsp fresh chopped rosemary or 2 tsp dry rosemary
1 tbsp oil, olive oil or canola
nonstick cooking spray
2 tbsp butter, melted
coarse salt

Combine yeast, sugar and warm water in a large mixing bowl. Allow to sit for 5-10 minutes or until frothy. Mix in salt 1/2 of the rosemary and 2 1/4 cups flour (it’s best with a mixer fitted with a dough hook)

Mix/ knead until dough is smooth and elastic about 8-10 minutes by hand or 3-5 minutes in a mixer…you may need to add more flour. In a large glass or plastic bowl, place oil and use your hand or a paper towel to coat the inside of the bowl with the oil. Place the dough in the oiled bowl, cover and place in warm area. Allow to rise until doublesd. Approx 30-40 minutes.

Preheat panggangan to 450 degrees. Spray baking sheet with cooking spray (or bake on parchment paper or Silpat liners), shape dough into two small round loaves and place each one on the cooking sheet 4-5 inches apart. Use fingers to push down and leave small wells where the butter can gather.
Using a pastry brush, brush butter evenly over the two loaves. Sprinkle each loaf with remaining rosemary and about 1/4 of coarse salt per loaf.

Bake for 12-15 minutes or until golden brown. Serve warm with dipping sauce (recipe to follow) you can slice it or just rip off pieces.

Dipping Sauce:
Combine equal parts balsamic vinegar and olive oil, add some fresh cracked pepper and coarse salt if desired.

*Adapted from The Mother Huddle

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *