Rosemary Bread a la Macaroni Grill

This loaf is a bit too brown.

This is a bread I've tried several times and have never gotten just perfect, but I improve it a little bit each time I make it. I started using this recipe because a friend and I used to like the complimentary bread at Macaroni Grill.

I have no idea whether they still serve it, as I focus on locally owned restaurants as a reporter for the Democrat and Chronicle.

Rosemary Bread a la Macaroni Grill

This is supposedly a copycat Macaroni Grill bread recipe. I found it online and have tweaked each time.

1 Tablespoon dry yeast or 2 1/4 teaspoons instant/Rapid Rise
1 Tablespoon sugar
1 cup warm water (105 to 115 degrees)
2 1/4 to 2 1/2 cup white flour (can use half white whole wheat)
1 teaspoon salt
2 T fresh rosemary, chopped, divided use (do not used dried)
1 Tablespoon olive oil
nonstick cooking spray (or parchment)
kosher salt

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add 1 1/2 tablespoons of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about one to three minutes, until smooth and elastic. Add 1/4 to 1/2 cup flour as necessary.

Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour or  until doubled.

Punch down dough and divide in half. Let dough rest about 5 to 10 minutes.

Spray baking pan or cookie sheet with cooking spray, or line with a Silpat or parchment. Shape the dough into two small rounded loaves.

Sprinkle remaining 1/2 Tablespoon of rosemary and about 1/2 Tablespoon coarse salt on a small plate. Spray or brush the top of the loaves with a little water, then dunk the loaf in the rosemary and salt. Press lightly. Turn the salted sides upright and let rise again until doubled, about 45 minutes.

Preheat oven to 400 degrees. Bake for 15 - 25 minutes, until lightly browned.