Jo's Rosemary Bread Recipe - Allrecipes.com
Jo's Rosemary Bread Recipe
  • READY IN 3 hr

Jo's Rosemary Bread

Recipe by  

"This bread has a great flavor. It is moist, light and has a crispy crust."

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings
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Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 3 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

If you've ever been to Macaroni Grill, this bread is a duplicate. (Now there's no reason for me to go back...) Fabulous! I made this bread by hand, (1. yeast + 1/4 c. warm water, wait 10 min. 2. Add flour, salt, sugar, oil knead like heck. 3. Add the herbs & pepper [I used oregano insted of an italian blend, and rosemary from my own garden] and knead some more. 4. Let rise an hour or so in an oiled, covered bowl in a warm place. 5. Punch down, let rise another hour. 6. Bake at 375 until browned. 7. Remove from oven, brush with olive oil and sprinkle with coarse salt.)Serve with olive oil and fresh cracked pepper. YUMMY!

 
Most Helpful Critical Review
Dec 29, 2005

Very disappointing. Made this for a guest dinner and ended up apologizing for it. It is incredibly bland, the crust turned out too hard and the inside was globulous to the point that I couldn't slice it decently. If you're looking for a recipe similar to this, I highly recommend the Cheese Herb Bread, also from this site, which bakes up nicer and has a much better flavor. One of these days I'll learn to stick to ol' reliable recipes when company comes to eat!

 
Dec 21, 2008

Amazing bread! I made this by hand, so I started by proofing the yeast in the water for about 5 minutes, then added one cup of the flour, the sugar, salt, and oil and mixed in my stand mixer on pretty high speed until it was a thick creamy batter (looking almost like pancake batter), 3-4 minutes or so. Then switched attachments to the bread hook and began adding flour gradually, along with the herbs and pepper. Knead just until all dough pulls away from the bowl, then finish kneading by hand (about 5 minutes or so). I make a lot of bread and bread flour is expensive, so I find it easier to buy powdered wheat gluten (which is the main extra is bread flour anyway) and add it according to the package directions (I think it is one tsp. for every cup of flour). Also, if you are lucky enough to live near a Penzy's Spices or ever order from them online, their Tuscan Sunset Seasoning (Italian seasoning) is awesome in this!!! I let this rise is a greased bowl for one hour, then punched down, formed into an oval loaf and let rise another hour. I brushed with olive oil and coarse sea salt before baking, and I also spritzed this with water about 3 times during baking (it gives it that crunchy outer crust, but it still stays soft in the middle). I baked this about 20 minutes at 375 then turned the heat up to 425 for about 10 more minutes. Perfect, delicious bread. My husband has already asked me to make it again soon!

 
Oct 14, 2003

This bread is awesome, just like Macaroni Grille! The only change I made was using milk instead of water because it makes a more tender crust. We dipped it in olive oil and cracked pepper and served it with lasagna. Yummy. It will make your whole house smell great, too! Also makes a wonderful cheesy garlic bread!

 
Jul 13, 2003

I let my bread machine mix and knead and baked it in the oven (375 degrees for 30 min.). It was great! Would be good to dip in olive oil with cracked black pepper like they do in the restaurants.

 
Oct 23, 2008

I have no idea what Macaroni Grill's bread tastes like, but I do know THIS bread is just delicious. It has one more tablespoon of oil than I'm used to using, but maybe that's what made this particularly moist and tender. Using 2 tsp. of fresh, chopped rosemary, this had just the right balance of flavors. Beautiful, fragrant, and simply darn good.

 
Jun 08, 2003

this recipe is so easy and wonderful. i used fresh rosemary instead of dried. i had no italian seasoning so i added a little thyme and oregano. i think course fresh ground pepper adds a great flavor. do not use "preground" pepper if possible.

 
Jul 13, 2003

I probably would have given this bread five stars if there wasn't quite so much rosemary. A whole tablespoon gave it an almost medicinal taste. Next time I'll use just two teaspoons and I think it will be great.

 

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Nutrition

  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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