Valentine's Dinner- Rosemary Bread

So once upon a time, say around October/November, I went out to eat with my husband, my mother-in-law, and her mom at Macaroni Grill. It was my first time eating there and I absolutely fell in love with their bread (and really the rest of their food). As I was eating it, I was writing down any and all ingredients that I could taste in hopes of making it one day on my own. Well fortunately for me, I did not have to try too hard because I soon found a copycat recipe on recipezaar. My dad and I made it for Christmas dinner and then I made it again last Saturday for Valentine's day. It was absolutely delicious. I will mention though that when you make it, try your very hardest to use fresh rosemary. The first time I made it, I used fresh since my dad still had some in his snow covered garden. Just this last time I made it, here at our apartment I was going to try and save money and just use the dried stuff we had. It made a big difference taste wise. Not saying that our second attempt tasted bad, it just tasted a whole lot better with the fresh rosemary.

Romano's Macaroni Grill Rosemary Bread
found at Recipezaar

Ingredients

• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 cup warm water
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 tablespoons rosemary
• 2 tablespoons butter

Directions

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.

2. Mix in 1 T butter, salt, and 2 cups of flour.

3. Add one tablespoon of the fresh chopped rosemary.

4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
   

   

5. Add more flour if necessary. (I have always had to add more flour)

6. Oil a bowl, put dough in it and cover with a towel.

7. Let dough rise in a warm place for one hour until doubled.

8. Punch down dough and divide in half.
   

   

9. Let dough rest about 5 minutes.
   

10. Spray baking pan or cookie sheet with cooking spray.

11. Shape the dough into 2 small rounded oval loaves.

12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.(We also put some garlic powder and kosher salt on at this point as well as sprinkled corn meal on the bottom of our pan/stone to keep the bread from sticking)
    

1. Let loaves rise again until doubled, about 45 minutes.

2. Preheat oven to 375°F.

3. Bake for 15 to 20 minutes, until lightly browned.
   

4. Carefully remove from oven, brush with remaining butter and salt if desired