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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Macaroni Grill Rosemary Bread Recipe

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This recipe for Macaroni Grill Rosemary Bread is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. yeast
1 T. sugar
1 c. warm water
2 1/2 c. flour, divided
1 tsp. salt
2 T. fresh rosemary (or 2 tsp. dried), divided
2 T. butter, divided
Directions:
Directions:
Preheat oven to 375º. Place yeast, sugar and water in large bowl and let sit till bubbly. Add salt, 1 T butter and 2 c. flour, then mix well. Mix in 1 T. rosemary. Knead about 10 minutes, until smooth and elastic. Add more flour if necessary (I usually need to add between 1/2 and 1 cup more). Place dough in oiled bowl to rise. Let rise 1 hour, or till doubled. Punch down, divide in half and shape into 2 small, round loaves. Place on greased baking sheet and sprinkle with remaining rosemary. Let rise until doubled (about 45 minutes). Bake 15-20 minutes until lightly browned. Brush with remaining butter. Serve with olive oil and balsamic vinegar for dipping.

 

 

 

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