Wednesday, January 12, 2011

Macaroni Grill Rosemary Bread

2 T. yeast

2 T. sugar
2 c. hot water

6-7 c. flour (white, wheat or half & half)

2 T. rosemary

2 t. salt

Add yeast, sugar, water and 1 c. of the flour in a bowl. Let rise in bowl for 10 minutes. Add the salt, rosemary and the rest of the flour until the dough ball is smooth and slightly sticky to the touch. Roll dough into two large round loaves, or four small. Place the round loaves of dough on a greased cookie sheet. Let the bread rise until they double in size (about 30-40 minutes). Bake at 400 for 15-20 minutes, or until top is golden brown. When out of the oven, melt butter over the top of the bread and then sprinkle with extra salt.

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