"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Macaroni Grill Rosemary Bread Recipe

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This recipe for Macaroni Grill Rosemary Bread, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Byrd
Added: Monday, March 23, 2009

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 375. 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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