Macaroni Grill Rosemary Bread
This Macaroni Grill rosemary bread is not complicated in the least and is free-formed, eliminating the need for bread pans – truly, it is worth making!
Ok, admittedly I’ve never actually eaten the rosemary bread at the Macaroni Grill restaurant but lately it seems like the famed bread has come up in multiple conversations I’ve had with random people.
Ashamed I’d never made the much-talked about bread, I cast my memory upon a knock-off recipe my sister-in-law, Mary, sent me months ago, as well as one I had spied in a collection cookbook I’ve had for years. And I merged and adapted and variated recipes…and made the bread.
Let’s just say, this bread is definitely everything everyone said and more.
Light and tender with the delicious aroma and flavor of rosemary combined with the subtle crunchy saltiness from the coarse salt, this bread is over-the-top tasty…plain or dipped in balsamic vinegar and olive oil.
It’s hard to admit to you, my friends, how many slices of this bread I ate slathered in whipped herb butter. I have always loved a good bread/butter combo but this wonderful rosemary bread pretty much exceeded all my carb cravings.
And I can’t believe I’m actually admitting this, but for the first time in my entire existence, I would take a slice (or four) of this bread smothered with the garlic and herb butter concoction over an offer of dark chocolate.
I’m not sure I know who I am anymore.
The bread is not complicated in the least and is free-formed, eliminating the need for bread pans – truly, it is worth making!
I just hope when you make it, one of the two loaves makes it into the freezer…or to a neighbor…or to some worthy cause…because it’s all too easy to down both loaves before realizing what exactly happened.
One Year Ago: San Francisco Chops {Slow Cooker}
Two Years Ago: Tomato Bisque Soup
Three Years Ago: Toasted Orzo with Peas and Parmesan
Macaroni Grill Rosemary Bread
Ingredients
- 1 tablespoon instant yeast or 1 1/2 tablespoons active dry yeast
- 1 tablespoon sugar
- 1 ½ cups warm water
- 2 ¾ – 4 cups all-purpose flour (see note)
- 1 ½ teaspoon salt
- 2-3 tablespoons fresh rosemary, chopped and divided
- 2 tablespoons butter, melted
- Coarse salt for sprinkling
Instructions
- In a large bowl (or the bowl of an electric stand mixer if you have one), combine the yeast, sugar and water. If using active dry yeast, let the mixture stand until foaming and bubbly, about 5 minutes. If using instant yeast, proceed with the recipe. Add two cups of the flour, salt and 1 1/2 – 2 tablespoons of the chopped rosemary. Mix. Continue adding flour, gradually, until a soft dough is formed. Judge the dough based on texture and feel versus how much actual flour you’ve had to add based on the recipe. The dough should be slightly tacky to the touch but should hold its shape while still being soft and smooth. Knead the dough by hand or with an electric mixer for 4-5 minutes, adding additional flour only if the dough is overly sticky and not clearing the sides of the bowl.
- Transfer the dough to a lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled in size, approximately 1-2 hours, depending on the warmth of your kitchen. Once doubled, gently deflate the dough and divide in half. Prepare a rimmed baking sheet with parchment paper, a silpat liner or lightly grease with cooking spray. Shape the dough into two smooth, oval shaped loaves and place them on the baking sheet, one on each half of the tray so they have room to rise and bake without touching. Use a brush to slather the melted butter over the top of the loaves. Continue brushing on the butter until it is gone (the loaves will be well-saturated). Sprinkle the remaining chopped rosemary over the top of the loaves, patting down gently to set into the dough, if needed. Cover the loaves with lightly greased plastic wrap and let them rise again until puffy and nearly doubled, about an hour (again, the exact time will depend on temperature so judge the dough by how it looks).
- Preheat the oven to 425 degrees. Lightly sprinkle coarse salt over the top of the loaves. Bake the loaves for 18-20 minutes until browned and baked through. Transfer to a cooling rack to cool completely.
Notes
Recommended Products
Recipe Source: adapted from a collection cookbook given to me by my sister-in-law Erin W., as well as a recipe sent to me by my other sister-in-law, Mary G.
I made this for the first time. It turned out wonderful. My husband really thought the bread was delicious. I used Caputo “00” flour. Not sure if it helped but the bread was soft and moist. I also made your herb butter recipe and yes I can see how you could eat a whole loaf of your wonderful rosemary bread in one sitting. Thank you for the recipe!
Forgot to rate – definitely 5 stars! Will be making this again soon.
I made this today and it was soooo good! I hesitated because I didn’t have any fresh rosemary in the house, but decided to just go for it with some dried italian seasoning. It was so tasty – my whole family loved it. Thank you!
Hi I’m not sure what happened but I had to add so much more flour than the original recipe. The dough was extremely sticky and hard to work with. Is it because I did not use a mixer and kneaded it by hand?
Making bread dough by hand can lead to adding extra flour to keep it from sticking to your hands and fingers – as long as the dough was soft and smooth at the end, it should be ok. The exact flour amount in a recipe is variable depending on where you live, how you measure flour, etc.
Hi Mel. Thank you for another great recipe! Do you think brushing it with olive oil instead of butter will work?
You could definitely try, especially if you prefer that flavor!
Quarantine baking adventures, we made this twice in one week! the fresh rosemary is just divine, warning everyone: these loaves are dangerously good…. whew!
Love that it makes two, such an easy way to share something yummy with our neighbors in this weird time!
I’ve made sourdough bread for the last year, and thought this Rosemary Bread would be equally difficult, but the recipe was easier than the sourdough bread (which I still love). It rose quickly both times, and tasted wonderful!! I used the instant yeast, and rosemary I’ve grown for years and never used. I’ll definitely make this again. Thanks so much!!
could this recipe be used to create small individual loaves? like splitting the dough up into 8 small rounds instead of 2? newbie baker here. just curious.
Yes, for sure!
This bread has become a staple around our house along with the other white breads I make! We love it with a fried egg on it in the morning with coffee!
Mel, I love your recipes, but you’ve got a slight goof in this one. “The dough should be slightly tacky to the touch but should hold it’s shape” — should be “its” there, no apostrophe.
Cheers!
Thanks, Nick. 🙂
I would also like the e mail address for white wheat. Thank you.
Ontario, Canada
About to put second round of this bread into the oven! This bread is the BOMB DOT COM! We used to have a macaroni grill right by where we lived and used to go all the time just for the bread! We have since moved and our nearest one is 1 1/2 hours away sadly. Let me tell you this is spot on!!! They served it with a bowl of high end olive oil with fresh ground black pepper. Yum yum yum! I definitely used all four cups of flour both times. Thank you for creating this recipe you have made this carb loving girl VERY HAPPY!!
I’ve been making this recipes for ages, just as written, and love, love, love it! There’s usually a “Discussion” over who gets to eat the most slices. Naturally, I do, as the baker. But the Sons are getting bigger than I am so might have to lie & say I only made the one loaf. But I digress. I had a sourdough starter given to me and decided to try it out with this recipe. Oh my goodness, is it fabulous! I am a newbie baker by all standards unless there is a tried & true recipe (read, ALL of the ones I make from your site make me look like a rock star) so this was a step out. I only used one cup of starter & the appropriate amount of flour (so half of your recipe) with a bit less salt and it made one nice loaf. Just thought I’d let you know it works with a sourdough starter too. Next time I’ll have to lie so I can keep the 2nd loaf to myself.. 😀
That’s amazing! I love that this converted so well to using a sourdough starter. And you DO deserve the most slices, my friend. 🙂
You have so many wonderful bread recipes on your site…and being a fellow-carb lover myself, I have tried many…this continues to be one of my family’s favorites! I don’t even think it needs butter or to be dipped in oil and vinegar, although both are delicious, I think it is amazing enough all by itself. It always is the star of any meal I serve it with. Thank you so much for this incredible recipe! Fingers crossed that I can exercise a little self-control and not eat the second loaf myself…tonight…
Oh. My. Goodness!!!!!!! This bread! I have mentioned my love for it in comments for other things on your site…but apparently, I have never commented here, and that is a shame. I could truly eat an entire loaf myself…I don’t, but that is only because I try to exercise self-control once in a while. I think it is good enough to eat without anything on it. I love to just slice it up and eat it along side whatever else I make for dinner. My children and husband like it with a little butter on it. Anyway you eat it, it doesn’t disappoint. Thank you so much for this recipe!
Delicious and so perfect for a weeknight meal! I love it. Best eaten the same day (I tried to save one loaf for the next day’s dinner, too), but it won’t be hard to gobble it all up because it’s delish. Love the salt on top, too. And great with olive oil.
Love this bread! I’m having a difficult time getting the crust a bit darker though. Any pointers on how you baked yours to achieve such nice color? Thanks!
Sometimes it’s a simple fix – moving the oven rack lower or higher. In my oven, I’ve found my rolls and breads brown best if baked in the upper third of the oven (assuming there’s room for them to rise without touching the top of the oven). Not super close to the broiler element, but above the midpoint of the oven. Also, turning the oven temperature up 25 degrees can help too.
This is the most delicious bread I have ever made! I made it for a meeting my husband was having; let’s just say that I’m very happy there are two loaves.
Absolutely the best bread ever! And such an easy recipe to make. I had two quick rises and they baked so quickly. If anyone is wondering if this one is worth it….it totally is! This is going in the keep pile. Thank you for the great recipe.
Hi Mel!
Suppose one soaks the dried rosemary in the 1 1/2 cups of water used in the bread? Boils it and lets it cool to 108 degrees F. ? Then strain out the rosemary (or chop it fine if you want to use it)? It is the just the flavor of rosemary one is after, right?
Sounds like it’s worth a try! Not sure if the rosemary flavor will be stronger or not, though.
Hi Mel… would this recipe work in a Bread Machine, or even just for the kneading of the dough part? I have osteo-arthritis and even though I do loads of cooking and baking, using the machine for bread does make it easier for me Jules
Yes, I believe so. I had a friend in Minnesota that made the dough and kneaded it in her bread machine.
I made this bread tonight after being able to sample it this past Tues. YUM! I used herbs de provonce since I didn’t have any rosemary at all. It turned out great. Also, used much less butter and it was still so yummy!
If you are looking for a local person to buy white wheat from, let me know and I can give you her e-mail. I buy mine from a farmer in Ontario. Its so much cheaper to buy farmer direct.
Thanks for checking in on this bread, Megan! I have herbs de provence in my cupboard and may have to try that sometime, too. I would LOVE the contact for white wheat. Thank you!
Just took 2 loaves out of oven, had to try a slice….It is wonderful, thank you for the recipe. Best bread recipe ever!!! JC
Found this on pinterest and I just tried it yesterday. So delicious! I finished one loaf by myself (oops!) lol.
I used about 3 3/4 cups of flour, they rise beautifully! Just like your pic. But not ad brown and glossy, even though I used all the butter as per recipe. Wonder why..
Love the recipe! I read where you had issues chopping the rosemary. I found using a mortar & pestle worked for me to keep it from flying all over the kitchen. Just press on it to break it up. Also, I baked my bread in a cloche and it came out really well.
This bread is amazing!! My super picky eater son just told me this is the best bread ever 🙂 Thanks Mel! I know I’ve never met you, but I consider you one of my BFF’s ha! I use your website almost exclusively. Thank you thank you for making me a rock star in the kitchen too!
Thanks, Erin – so happy you loved this bread. It’s honestly one of my favorite bread recipes ever!
This is one of the most delicious breads and so easy to make! My family wants it doubled next time. Thank you for the tip about putting the rosemary in a bag before trying to chop it. It was rather exciting when I first tried.
I was wondering if you generally use all 4 cups of flour when making this bread? I’ve read other comments and I’m thinking I may not have used enough flour because my loaf is flat. The dough seemed like the right consistency, but I’m also a novice at baking bread. I used about 3 1/4 cups of flour – should I try 3 3/4 cups next time? Thanks!
Hi Lindsay – did your bread rise well – just out instead of up? If so, then yes, I think a little extra flour will help the bread hold its structure a little better. Let me know if it works out better to use a bit more flour (just take care not to add too much flour or the dough will be too stiff and won’t rise well/bake up dry).
Hi Mel,
Love your blog! I’d long given up making bread as every time was a disaster! I decided to try again recently with your thanksgiving rolls and they were a success, now trying this recipe. The only issue I have, is often my free form bread rises sideways rather than up, so I end up with a flat loaf. Still tastes good, but do you have any idea how to remedy that?
Happy Easter!
Thank you, Fenella
Fenella – Is there any chance you may be underflouring the bread a bit? Usually a bread that has enough flour will hold it’s structure better than an underfloured loaf. The next time you try it, add a bit more flour and see if that remedies the problem. Good luck!
Thanks, I’ll try that next time!
I’m also wondering if these would work as rolls? I’m thinking they’d be delish with some ham sandwiched inside for Easter!
Lindsey – I haven’t tried this dough as rolls but I’m guessing it would work really well – just rolling the dough into balls instead of shaping into loaves. Yum!
Fabulous! Made on a whim for my daughter’s birthday party, using fresh rosemary. It was gone in minutes! My loaves were a bit flatter – since I only decided to make it at the last minute, I quickly whipped it up by hand and I think it could have used a bit more flour. I suspected as much while kneading but didn’t want to overflour it, either. But, as my husband said, more salty rosemary crust per piece! Definitely not a bad thing!
Mel will this recipe work as rolls I planned on making this same thing but in rolls this weekend and normally do the quick PW version which uses defrosted rolls but forgot to grab them.
Thank you!
I have made this bread several times. I even shared:) Thanks to you my in-laws loved this and friends have asked for the recipe! My kids and I are in love! Thanks for posting this!!
Love this recipe but tweaked it a little & added 1/4 teaspoon ground black pepper, 1/4 teaspoon dried italian seasoning & 3 tablespoons olive oil–yum! My husband eats it all day long!
Better than Macaroni Grill!!! My husband said it was the best bread he has ever tasted! Took the second loaf to my Aunt’s and it was gone within seconds! Thank You!!
wilfai – I’ve never made this into a braided loaf. You’d have to experiment with it, but I’d separate it into sections after it has gone through the first rise.
Hi Mel
Thanks for recipe. My friend makes a beautiful braided bread and i would like to try it with this bread.
1. Will it work and…
2. At which point would I separate it into the 3 ropes for braiding, after it has risen?
Thanks
Hi Lori – making the dough in advance is a good idea. I think you could easily make the dough the night before and refrigerate it after you have shaped it into a loaves, brushed with butter and sprinkled with rosemary (but don’t let it rise shaped as a loaf yet). Cover with greased plastic wrap and let it rest in the fridge overnight. It may puff and rise a bit which is fine. Then, take it out 1-2 hours before you want to bake it. You should be good to go! Good luck.
I have made this bread many times now and it’s always a hit! I’m making a big birthday dinner for Sunday after church and this bread has been requested. We’re changing to 11:00 church this week (boo) so wont be home until at least 2:30 if not later, and with it being fast Sunday, everyone will want to have an early dinner. Would it be ok for me to make the dough the night before and refrigerate it at some point? Maybe let it do the first rise, form it into loaves, put on the butter and everything, then stick that whole cookie sheet in the fridge? Could I then let it come to room temp and rise the last time for about 2 hours when we get home? I’ve never done anything like that before, so I would love to know what you would advise. Thanks so much!
Love this recipe! How would I adapt this recipe to rolls? I’d love to be able to just pull out what me and my husband need for lunch or suppers.
Wonderful bread. Added fresh rosemary instead of dried n also shredded cheddar into the dough. Love the smell …. Tks for the delicious recipe..
Kristi S – I’m glad you loved this bread (and sounds like your husband did, too!). I have frozen it and it freezes pretty well. I’d say it might be just a touch on the dry side after thawing but I reheated it briefly in the oven (about 5 minutes at 250 degrees) and it tasted great.
Wow!!! I made this bread yesterday to go with our anniversary dinner, and it was AMAZING, easy, and exactly like the bread a Macaroni Grill (even though I forgot to salt it before it went in the oven… oopsie!). My husband couldn’t stop raving about it during dinner and told me this morning that he got up in the middle of the night and devoured the ENTIRE second loaf and would I pretty please make some more to go with spaghetti tonight! LOL Have you ever tried freezing this bread? That might prevent my sneaky man from putting his grubby paws on it while I sleep! LOL Anyway, thanks for another awesome recipe Mel!! You make me look good in the kitchen!
Continuing ;The foccacia (QV) and aI make a good one, is traditionally made with olive oil andf not BUTTER. Try it, its tastier and healthier! Also a bit of oregáno is good
Doubled the recipe for my Bosch and it turned out pretty good…little flatter than yours so I’m thinking more flour next time based on all the previous comments. I’m still learning that mixer! And it was not as “shiny” as yours…totally an aesthetical thing I know, but it bugs me if I can’t get something to look right! Lol! I’m all about presentation 🙂 Any thoughts? Thx for the fab recipe as always!!
Bridgett – hm, not sure why it was less shiny. Did you use the full amount of butter slathered on before baking?
This was so easy and Delicious!
made this for sunday dinner and it is divine! so good with the little crust of salt on top. it was delicious dipped in olive oil and balsamic vinegar.
Ashley – here’s the garlic butter post:
http://www.melskitchencafe.com/2012/03/garlic-and-herb-butter-spread.html
Thanks! I’ll try that next time. I should have checked for your response before I started baking! Did you ever post the herb garlic butter recipe?
Ashley – I’ve used half white whole wheat before (and half all-purpose) with great results.
Have you tried this with white whole wheat?
This is my second time making the bread and both times it’s been amazing but flat. I feel like the dough looks smooth, tacky and soft and holding its shape. It doubles in the bowl and in the loaf. But I have noticed that the loaf spreads as well as rises. The cooking also seemed to flatten it more. A question, could altitude affect this? I live at nearly 5000 ft.
Davis – if the loaf is spreading too much while rising your dough probably needs more flour – even as much as 1/4 cup extra flour or so will help the dough keep it’s shape better while still maintaining a soft crumb. Elevation can definitely make a difference with how much flour is needed – generally higher altitudes require a bit more flour in everything from yeasted breads to cookies and cakes. Good luck!