182 Reviews of Romano's Macaroni Grill Rosemary Bread

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!

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!

From: jjhon

On May 21, 2004

This turned out great! We love Macaroni Grill's rosemary bread, and this was just perfect! One thing I did to help the crust was to brush the top with egg whites, once halfway through baking, and once more towards the end. That gives it a bit more 'crustiness', and a great sheen to the finish! Just do it quickly so the bread doesn't fall... I will definitely make this again!

From: darthlaurie

On Dec 20, 2004

Great tasting bread! I used dried rosemary. Warning: Do not let this bread rise too long (i.e. more than an hour after forming the loaves) or it ends up being flat!

From: markdmd

On Feb 26, 2006

This is the real thing! I also used my bread machine to make the dough, simply dumped all the ingredients in my bread machine on the dough cycle, then formed the dough into 2 balls and let rise for another 45 min before baking them. My personal favorite is dipping the bread in a mixture of extra virgin olive oil, freshly grated parmesan, balsamic vinegar and cracked pepper! Delicious!

From: John W Wenzelburger

On May 31, 2004

Very close to the real thing. I think if I had ground up the rosemary a little more it would have been even better. I found I had to use the whole 2 1/2 cups of flour and maybe 2 tablespoons more the dough is very sticky. I coated the top with egg and salt in the last 5 min but ended up baking it for at total of 40 min before it was brown enough.

From: SDB

On Apr 16, 2006

Delicious bread! I've made it a few times now, and have not been disappointed. When I used dry rosemary, I soak it first and chop it fine. I use the 'tea' resulting from the soak for part of the liquid. Adds even more rosemary flavor throughout the bread. Hunter, thanks for a wonderful addition to my bread selections.

From: Carrie

On May 12, 2005

Wow, this has only been out of the oven 15 min and one loaf is almost gone. I've never had Macaroni Grill Bread and after having this, don't see the need to. It's wonderful! I forgot and added the full 2 T. Rosemary to the dough. Would do it again. Also, used the dough cycle of my bread machine and removed it after an hour. I took the advice of the prev. reviewer and poured boiling water into a pan while the bread baked. I had a nice brown crispy crust. I did rub marg. on one loaf after baking. Was delicious! Thank you for sharing a great recipe!

From: MLSuchan

On Mar 4, 2008

Very good, light and flavorful. I did use 1 c. WW and 1 1/2 c. white flour. As someone suggested, I soaked 2 t. dry rosemary and a little water, put most of it in the bread, saving some for the top, and used the liquid as part of the water. I also brushed the top with egg whites half way thru and brushed with butter and garlic salt when done. Beautiful color and crust.

From: mamacrafty

On Jan 21, 2005

This was a great tasting bread! I had to make 2 batches in as many days! Thanks!!