Macaroni Grill Rosemary Bread Mel S Kitchen Cafe

Macaroni Grill Rosemary Bread Mel S Kitchen Cafe 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. Cover with lightly greased plastic wrap and let rise until puffy and doubled, about 2 hours. about 30 45 minutes before the dough is ready, heat the oven to 450 degrees. place a 6 to 8 quart heavy cast iron pot (like the popular enamel covered ones) in the oven as it heats and let it stay there for 30 45 minutes.

Macaroni Grill Rosemary Bread Mel S Kitchen Cafe Place on pizza stone sprinkled generously with cornmeal or a greased cookie sheet. brush with melted butter and sprinkle with additional rosemary and sea salt. cover with towel and let rise until doubled, about 2 hours. preheat oven to 400 degrees. bake for 16 20 minutes or until golden brown. In the bowl of an electric stand mixer, whisk together 1 4 cup water, yeast and sugar until yeast has dissolved. allow to rest 5 minutes. add 1 tbsp olive oil, remaining 3 4 cup warm water, 1 1 2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combined. switch attachment on stand mixer to a hook. Instructions. in a large mixing bowl, or in a stand mixer combine the warm water, yeast and sugar. mix briefly then cover and let the yeast dissolve, 10 minutes. add the rosemary, salt, olive oil, and mix while you add the flour, one cup at a time. the dough has enough flour when it starts to pull away from the sides of the bow. Let rest 5 minutes. form into a round loaf and place on a lightly greased pan. brush the loaf with butter using a pastry brush. it will be really wet. sprinkle with rosemary and coarse salt. let bread rise in a warm place till doubled, about 45 minutes. bake in a 450 oven for about 20 25 minutes.

Macaroni Grill Rosemary Bread Mel S Kitchen Cafe Instructions. in a large mixing bowl, or in a stand mixer combine the warm water, yeast and sugar. mix briefly then cover and let the yeast dissolve, 10 minutes. add the rosemary, salt, olive oil, and mix while you add the flour, one cup at a time. the dough has enough flour when it starts to pull away from the sides of the bow. Let rest 5 minutes. form into a round loaf and place on a lightly greased pan. brush the loaf with butter using a pastry brush. it will be really wet. sprinkle with rosemary and coarse salt. let bread rise in a warm place till doubled, about 45 minutes. bake in a 450 oven for about 20 25 minutes. If making in advance, remove from oven when pale golden brown (about 3 4 minutes less). cool completely, then freeze on a baking sheet. once frozen, transfer each loaf to a large ziplock bag and store in the freezer. to serve, allow bread to thaw, then heat for 8 10 minutes at 325˚f or until nicely golden brown. Instructions. combine the yeast, sugar and ¼ cup of water in a large bowl. let stand for 5 minutes, until foamy. in the same bowl, add 1 tablespoon of olive oil, 1 ½ tablespoons rosemary, fine salt, ¾ cups warm water and all the flour. mix with large spoon until dough forms.