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Almost-Famous Rosemary Bread Recipe

Almost-Famous Rosemary Bread

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 11-20 of 29

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  • on November 12, 2011

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    I have made this many times, and it is an awesome bread, very close to what you get in the restaurant. I do have a couple of comments: I see no reason to use two sheet pans and I no longer do. Spacing the four loaves as far apart as possible on one sheet pan works fine. Occasionally two will rise to touch each other, but they are easily separated after baking. Second, why mess up the sheet pan by oiling it? I've come to prefer lining the pan with parchment or a Silpat. Anyhow, no matter how you choose to prepare it, it's an outstanding, easy-to-make bread that will get rave reviews from everyone at your table!

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  • on November 03, 2011

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    Like other posters have said, this was very easy! I wish I would have read some of the reviews prior to making this (I got the recipe from Food Network Magazine because I used fresh rosemary and didn't know I needed to triple the amount used. Additionally I used whole wheat flour and didn't know that it didn't rise the same way white flour does (rookie mistake perhaps haha! It wasn't bad, but not what I was looking for. I will definitely be making this again and will just follow the recipe as it is!

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  • on October 16, 2011

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    I love it, taste like the real thing or better. I took it to a party and it was a big hit.

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  • on October 14, 2011

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    Just took the loaf(which can be left as 1 instead of 4 if you feel like it out of the oven. it looks and smells great. Can't wait to eat it. Thanks.

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  • on May 16, 2011

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    I agree with the other posters - very easy and tastes exactly like the bread from Mac Grill. I used King Arthur's All-Purpose Flour and they puffed up quite nicely. Be careful of the suggested time. I baked mine for a total of around 17 minutes with the pans swapping spots after 10 minutes. Internal temp should be at 190 degrees when done and would have been overdone if left in for the full 20. Don't be worried if the crust seems hard when you take it out - it will soften as it cools.

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  • on April 18, 2011

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    Totally awesome bread. Wonderful with EVOO with pepper. Easy for an inexperienced breadmaker like myself. Used the dough hook method of kneading and it came out perfect. The only thing I would add to the recipe is to include the temp (110-115the water should be when adding to the yeast. Took it to a Sunday Dinner and everyone loved it and couldn't believe I had made it myself. Thanks so much for this excellent recipe.

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  • on April 18, 2011

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    Totally awesome bread. Wonderful with EVOO with pepper. Easy for an inexperienced breadmaker like myself. Used the dough hook method of kneading and it came out perfect. The only thing I would add to the recipe is to include the temp (110-115the water should be when adding to the yeast. Took it to a Sunday Dinner and everyone loved it and couldn't believe I had made it myself. Thanks so much for this excellent recipe.

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  • on April 17, 2011

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    This bread is just dynamite, very easy to make and perfect with a fruity extra-virgin olive oil!

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  • on April 11, 2011

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    Sooo tasty. I put these in small individual non stick loaf pans (Bed Bath & Beyond, they turned out fantastic! Just make sure you're quick about adding the ingredients to the top of the loaf after the first 10 minutes of baking, the oil soaks in fast.

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  • on April 10, 2011

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    OMG!!! I love this recipe!! I can't believe I just made my own bread...I'd never done this before and I'm really pleased! It almost tastes JUST like the bread at Macaroni Grill...definitely don't need to go back there!

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