Recipe from Genius Kitchen with slight modifications: http://www.geniuskitchen.com/recipe/romanos-macaroni-grill-rosemary-bread-64446
Time: 2.5 hours (1 hour 45min rising)
Servings: 2 loaves
Rating: 4.5/5
INGREDIENTS
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
1 teaspoon salt
2 tablespoons butter
1 tablespoons rosemary (fresh if possible)
2 cloves garlic minced
2 1⁄2 cups flour
INSTRUCTIONS
1. Combine yeast, sugar, and water in large bowl. Let rest for 5min or until mixture is frothy.
2. Add in salt, butter, rosemary, garlic, and flour.
3. Knead until smooth and elastic, around 5min by hand. Add flour as necessary.
4. Place flour in an oiled bowl and cover. Let rise for an hour or until doubled.
5. Grease the baking sheet.
5. Punch down dough and divide into two. Use a little flour if the dough is sticky.
6. Shape each half into oval loaves, score the tops. Sprinkle ~1 tbsp of rosemary over the loaves and gently press into the surface.
7. Cover and let loaves rise for 45min or until doubled. Leave enough room between the two loaves.
8. Preheat over to 375 F.
9. Bake for 15-20min or until lightly browned.
10. Remove from oven. Brush with salt and butter if desired.
Thoughts
The garlic isn’t discernible after baking so maybe I’d double it next time around. The bread rose quite well, but it was a little dense at the bottom of each slice. The bread is also quite delicate on the inside. It will crumble easily so I sliced thicker slices. I baked for 17min for a pretty light brown, soft crust. Maybe baking for 20min would give a crunchier crust. I plan to use these for panini caprese sandwiches. It’s delicious with a little butter on top.
