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Nutrition Facts

Serving Size 1 loaves 305g

Recipe makes 2 loaves)

Calories 714
Calories from Fat 120 (16%)
Amount Per Serving %DV
Total Fat 13.4g 20%
Saturated Fat 7.6g 38%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 30mg 10%
Sodium 1253mg 52%
Potassium 302mg 8%
Total Carbohydrate 128.2g 42%
Dietary Fiber 5.7g 22%
Sugars 6.7g
Protein 18.6g 37%

how is this calculated?

Romano's Macaroni Grill Rosemary Bread

Recipe #64446 | 2½ hours | 2¼ hours prep | add private note

By: Hunter
Jun 12, 2003

This is an attempt to immitate the excellent bread that is served in the Macaroni Grill Restaurant.

2 loaves (change servings and units)

Ingredients

Directions

  1. 1
    Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
  2. 2
    Mix in 1 T butter, salt, and 2 cups of flour.
  3. 3
    Add one tablespoon of the fresh chopped rosemary.
  4. 4
    Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
  5. 5
    Add more flour if necessary.
  6. 6
    Oil a bowl, put dough in it and cover with a towel.
  7. 7
    Let dough rise in a warm place for one hour until doubled.
  8. 8
    Punch down dough and divide in half.
  9. 9
    Let dough rest about 5 minutes.
  10. 10
    Spray baking pan or cookie sheet with cooking spray.
  11. 11
    Shape the dough into 2 small rounded oval loaves.
  12. 12
    Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
  13. 13
    Let loaves rise again until doubled, about 45 minutes.
  14. 14
    Preheat oven to 375°F.
  15. 15
    Bake for 15 to 20 minutes, until lightly browned.
  16. 16
    Carefully remove from oven, brush with remaining butter (and salt if desired.).

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Featured Reviews for This Recipe

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From: MaMere

On Nov 9, 2009

Love this quick, easy and awesome flavored bread! I made this by hand and ended up using 3 1/2 cups of flour at the end of kneading, I coated top of loaf with sea salt & rosemary after brushing with butter/olive oil mixture. One loaf has been saved to use in Panzanella mid week. The only different thing I will do next time to achieve a fuller loaf is to bake in a round casserole dish..Thank You for sharing Hunter, thoroughly enjoyed!

0 people found this review helpful

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  • From: Chef #1427117

    On Nov 9, 2009

    Tossed it in the breadmachine, turned out perfect!

    1 person found this review helpful

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  • From: cami nelson

    On Sep 10, 2003

    This was awesome....It was so easy...tasted better than the Macaroni Grill (even my family thought so) and everyone was impressed that I made it....It is really good when you cook it with a thin coating of olive oil in the bottom of the pan and top it off with a little bit of sea salt. Thanks for the recipe!

    32 people found this review helpful

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    From: Claudia Dawn

    On May 11, 2005

    Loved it! I brought it to work for a carry-in and got rave reviews. Both loaves were gobbled up quickly. I followed jjhon's advice and brushed egg white on twice. It browned beautifully. This is a definate keeper!

    17 people found this review helpful

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  • Read all 182 reviews

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