Tuesday, June 14, 2011

Macaroni Grill Restaurant Bread

Recipe from Jamie Cooks It Up!

1 1/2 teaspoon active dry yeast
1 cup water
3 tablespoon olive oil
1/4 teaspoon sugar
2 1/2 cup flour
1 1/2 teaspoon salt
1/4 teaspoon Italian Seasoning (Optional)
1/4 teaspoon pepper
3/4 tablespoon fresh rosemary, snipped
1 egg
butter and salt

1. In the bottom of your mixer combine water, yeast and sugar. Mix it around a bit with a spoon and let it sit for 5 minutes.
2. Add the salt, oil and 1 C flour. Mix for 30 seconds to incorporate.
3. Add the rest of the flour about 1/2 C at a time, while the mixer continues to mix.
4. When all of the flour is incorporated mix on high for about 7 minutes.
5. While your mixer is doing it's fine work, get your herbs and seasonings ready to go. I like to snip rosemary with scissors. You don't want to eat any of the thick stem that rosemary comes on, only the little needles.
6. When your dough is done mixing add the rosemary, pepper and Italian seasoning. Mix just until incorporated.
7. Cover your mixing bowl with a kitchen towel and let it rise for about 40 minutes, or until doubled in size.

8. Divide the dough into 2 parts (I made smaller batches). Shape into balls and place on a sprayed cookie sheet, or a cooking stone with a bit of olive oil on it.

9. Spray a sharp knife with cooking spray and cut 2 slits in the top of the bread. (I didnt do this but it would be nice if you want to)
10. In a small bowl whisk an egg until frothy. Brush the egg all over the top of the loaf and into the cracks.
11. Place the loaves into a warm oven. (I set mine to 77 °C) Let them rise until doubled in size, about 15 minutes.
12. Turn your oven up to 188 °C and bake for about 20 minutes, or until golden brown.
13. When the loaves come out of the oven, place them on a cooling rack. Brush butter over the tops and sprinkle a little bit of salt over the top of the butter. Be careful to not get too much.


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