1 of 8 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (253g) Recipe makes 2 servings
Calories 630
Calories from Fat 135		(21%)
Amount Per Serving		%DV
	Total Fat 15.1g	23%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3496mg		145%
Potassium 263mg		7%
Total Carbohydrate 107.4g		35%
	Dietary Fiber 4.8g	19%
	Sugars 9.8g
Protein 15.3g		30%
detailed view... how is this calculated?

Menus using this recipe:

Italian Peasant Bread for Bread Machine

Recipe #62058 | 3 hours | 2½ hours prep | add private note

⁽⁷²⁾ RATE IT NOW Print Recipe

By: Jamie Renee
May 12, 2003

Crispy on the outside and soft on the inside, this bread flecked with herbs, is an almost identical version to the bread served at the popular restaurant Ramano's Macoroni Grill. I came across the recipe after becoming addicted to their bread and craving it constantly (thanks to Google search and Cafe Michele). It's a great bread to tear and dip in flavored olive oils and to serve with your best Italian pasta dishes, or soups.

SERVES 2 -4 , 1 loaf (change servings and units)

Ingredients

3/4 cup water
2 tablespoons olive oil
2 cups flour
1 tablespoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons rosemary
1 tablespoon yeast
additional rosemary (to garnish)
salt (to garnish)

Directions

1
Place ingredients, according to manufacturer's directions into your bread machine.
2
(some call for all liquids, or all dry ingredients first, so know your machine) Set machine to "dough cycle" and wait. (This takes most machines about an hour and a half for a full cycle).
3
Remove from machine when cycle is complete and place on a lightly greased baking sheet.
4
Shape dough by hand, into a rectangular mound, spreading kind of thin, maybe an inch or two of thickness.
5
Cover and let rise in a warm place for about an hour or until doubled in size. (This is a good time to go ahead and turn the oven on to preheat and help warm the kitchen).
6
Brush with a little olive oil, sprinkle with rosemary and salt if desired. (This is the way its done at Macaroni Grill).
7
Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread.
8
Have everyone tear their pieces of bread with their hands,and serve with olive oil flavored with fresh ground pepper.

Questions about this recipe?

Featured Reviews for This Recipe

From: KansasChef

On Aug 1, 2009

I've made this bread twice now, and both times the 3/4 cup water wasn't enough to bind the dry ingredients together. The first time I added an extra tbsp. of olive oil. It didn't rise well, and tasted heavy. The second time, I added an extra tbsp. of water. That did the trick! I also left out the rosemary, as I was serving this with Carrabba's Bread Dipping Spice. I also decreased the salt to 2 tsp. and will only use 1 1/2 tsp. in the future. I did brush the top of the bread with a little olive oil, coarsely ground salt, and a little of the Carrabba's Bread Dipping Spice. Everyone in the family really enjoyed it! Thanks Jamie Renee!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: tomsawyer

On Jul 13, 2009

This was really easy, I just threw everything in the bread maker and also let it rise there. This made a nice little round loaf for our Italian meal. We dipped into Carrabba's Bread Dipping Spice which gave it even some more flavor. Thanks!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: peppermintkitty

On Oct 17, 2003

Ok, I remade this bread, cutting the salt to 1 1/2tsp, and the rosemary to 1/2 T. It turned out perfectly...just like was posted,,crusty on the outside and soft on the inside. This is the kind of bread I was looking for. We just don't care for a strong rosemary taste, and the salt amount was too much for us. After re-making it and reducing these 2 ingredients, it's a wonderful bread I will make many more times! Thankyou for posting!

22 people found this review helpful

Was this review helpful to you? YES | NO

From: Chris from Kansas

On Oct 12, 2003

This tastes just like the bread at Macaroni Grill. The rosemary flavor was wonderful. I am so happy to find this recipe. I reduced the olive oil in the bread to one tablespoon and only used 1 teaspoon of salt. After brushing the risen loaf with olive oil, I sprinked on garlic salt and basil. It turned out perfect. Thanks for posting!

18 people found this review helpful

Was this review helpful to you? YES | NO

Read all 76 reviews