rosemary bread [similar to Macaroni Grill's]

Do you know how wonderful fresh rosemary smells?  

Admittedly, I have always been a dried herb kind of gal.  That is...until now.  

Once I used fresh herbs, there was just no going back.  The aroma and the taste are just amazing!

Only one drawback, they come in bunches and one recipe will not use it all.  You won't want to waste these wonderful herbs.  I found that I was able to make three batches of this delicious bread (six loaves) with one bunch of rosemary.  This was over the course of almost 2 weeks. I kept the rosemary in a jar with a little water at the bottom and in the fridge. You can also use your leftover rosemary on chicken or in another recipe.  It just takes a little planning and nothing will go to waste.  :)  You will be so glad you used fresh rosemary...trust me!

This bread is very similar to the one served at Romano's Macaroni Grill.  I have made it with bread flour and with all-purpose flour.  Both were delicious, but I prefer the all-purpose.  It seemed to be just a little firmer with a slightly crispier crust.  This bread is our new favorite.  Not too many ingredients and a recipe that is simple and easy to follow.  Give it a go, I'm sure you'll find a new favorite too!

Rosemary Bread

(makes two round loaves)

ingredients:

1 cup warm water

1 package active dry yeast

1 Tbsp. sugar

2 cups (plus 1/2 cup for kneading)flour

1 tsp. salt (plus a little coarse salt for sprinkling)

2 Tbsp. fresh rosemary, chopped, divided in half

2 Tbsp. butter, divided in half

directions:

In a large bowl, add warm water, yeast and sugar.  Allow this mixture to froth, about 10 minutes.

Mix in 1 Tbsp. of butter, salt, and 2 cups flour. (I use a handheld mixer) Mix just until combined.

Add 1 Tbsp. fresh chopped rosemary

Knead for about 10 minutes by hand (5 in a food processor) until smooth and elastic. Add additional flour as needed to prevent stickiness.

Pour about a tsp. of oil in a bowl, place the ball of dough inside and cover with a towel.  Let it rise in the warmest part of your kitchen for one hour until it doubles in size.

Once the dough has doubled punch it down with your fist and divide it in half.

Let the dough rest for about 5 minutes.

Spray a cookie sheet with cooking spray.

Shape the dough into 2 small rounded oval loaves.

Sprinkle the remaining Tbsp. of rosemary over the tops of the loaves and press lightly into the surface.

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

Set your timer for 35 minutes and preheat your oven to 375 degrees.

Bake for 15 to 20 minutes, until lightly browned.

Remove from oven and lightly brush with butter.  Sprinkle on coarse salt.  Serve warm. 

If reheating is necessary, do so in a 375 degree oven for 8 minutes.

Have you ever wondered just why you have to knead dough?  Especially for 10 minutes?!

Well, I wondered too.  So as I was kneading, I asked my daughter, Amera to google it.  This is the very interesting article she found: "Why knead?" <<<mouse over to click on link<<<