Macaroni Grill Rosemary Bread

Had this with Minestrone tonight. I'm not a bread person. It always seems like too much effort but this was definitely worth it. 

Recipe by: The Sisters Cafe

1 Tbsp. Dry Yeast

1 Tbsp. Sugar 1 cup warm water (105 – 115 degrees)

2 ½ cups white flour, divided

1 tsp. salt

2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)

1 Tbsp. olive oil

2 Tbsp. butter or margarine

Coarsely ground salt

Put the yeast, water and sugar into a blender. Mix it until it is frothy.Turn the oven onto 200°. (You just need to warm it up; you’re not baking yet.)

To the mixing bowl of yeast mixture, add two cups of the flour, salt, and half of your chopped rosemary. Keep the other half cup of flour close at hand. Knead the dough for a few minutes. Add the rest of the flour as needed to get the dough to the right consistency (soft and stretchy without being overly sticky).Turn the oven off

Lift the dough out of the mixing bowl. Add the olive oil to a bowl and swirl it around. Roll the dough in the olive oil so it is well coated and let it sit in the bowl. Cover the bowl with a dish towel and place it in the oven (the oven should be off by now, if you missed that step). Leave the door cracked so it isn’t too hot in there.Let the dough rise for about an hour. It should be approximately doubled in size. 

Punch the dough down and knead it again. Divide it into two equal sized lumps and let it sit for about 5-10 minutes.

Prepare your baking pan. Shape the dough into two oval-shaped loaves and arrange on the pan. Melt the butter or margarine. Use a brush to paint the surface of the loaves with butter. Use all of the butter. The loaves will be quite saturated when you’re done. Take the rest of the chopped rosemary and sprinkle it over the loaves. Pat it down gently to set it into the dough. Return the loaves to the oven. Don’t turn it on yet. Let the dough rise again, for about 45 minutes. Remove the loaves and preheat the oven to 450°. Sprinkle a little bit of coarse (kosher salt is perfect) salt over the loaves. Return the dough to the oven. Bake for 12-15 minutes until light brown.Makes two loaves. Best enjoyed with olive oil, balsamic vinegar and garlic.