Romano's Macaroni Grill Rosemary Bread

Fragrant, flavorful and moist. Serve with olive oil and balsamic for dipping. SO good.

Yield: 2 loaves
Prep Time:
Cook Time:
Total Time:


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


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.).


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