Reviewed: Nov. 6, 2009

EXCELLENT. I added 1/4 cup more flour. Def. making this again and again.

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Reviewed: Nov. 4, 2009

This is no kidding as everyone else above said, the best bread. It truly does taste just like Macaroni Grill's bread. YUM YUM YUM!! You will NOT be disappointed!

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Kelly

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Reviewed: Nov. 2, 2009

Amazing! Brushed with olive oil and kosher salt. A little time consuming without a bread machine but totally worth it!

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Cathy

Cooking Level: Intermediate

Home Town: Patchogue, New York, USA

Living In: Wilton, Connecticut, USA

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Reviewed: Nov. 2, 2009

Like restuarant rosemary bread.

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KATHERINE W

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Reviewed: Nov. 2, 2009

Why didn't I make this bread before?!??! It was amazing, one of the best breads I have ever tasted. I used about 2.5 TBS of fresh rosemary, and chopped it fine. I will be making this often!

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happywife05

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

AWESOME!! Just as good as MG's if not better!

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tracl

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Reviewed: Nov. 1, 2009

This bread is quite literally a staple in my home, I have made it almost weekly for the past year. I like to add 1/4 tsp of crushed red pepper for more emphasis on the delicious herbs in this recipe! One of the three tablespoons can also be infused chili pepper flake oil, which is easy to make at home.

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VeggieAllie

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Reviewed: Oct. 28, 2009

LOVED IT! This bread makes a great ham sandwich.

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hhood

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Reviewed: Oct. 26, 2009

Possibly the BEST bread recipe I've ever tasted, so tender and delicious! I doubled the rosemary and it was perfect...served it with melted sharp cheddar.

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DaisyLou09

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

I make this bread regularly, it's perfect for toast, tuna sandwiches, ham sandwiches, with brie at a party, whatever. My roommates think I'm some kind of domestic god when I make this stuff, it fills the house with the best smell and I know they love me more because of this delicious bread. The only thing I do differently is half the salt. Amazing recipe!

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quinniepants

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Reviewed: Oct. 26, 2009

I have made this recipe many times. I make it using 1.5 cups whole wheat flour and 1 cup bread flour making it a tad healthier. I also reduce salt to 1 tsp since we need a low salt diet. It is still delicious. Thank you Jo.

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vamom1

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Reviewed: Oct. 25, 2009

I made this originally for bread without a machine, but ended up as a pizza crust. I ended up taking off the toppings and enjoyed the lovely, fragrant bread. We did recognize the taste as Macaroni Grill's bread, yummy. Will make next time as a loaf, it's outstanding and so easy to make, even manually. Thanks!!

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Reviewed: Oct. 25, 2009

Oh my goodness this bread is adorable, served with olive oil, herb’s, parmesan and garlic! I did make a few small changes to the recipe, I put dried rosemary in a Ziploc bag and crushed with the back of a spoon, so that I did not have long hard grains through the bread, but I still wanted the taste! Increased Italian seasoning to ½ teaspoon. After removing the dough from the bread machine, I kneaded dough and let sit in a covered bowl for 30 minutes. Shaped, placed on a baking sheet and cooked for 30 minutes, removed from the oven and glazed with olive oil and topped with crushed sea salt and Italian seasoning and baked for a further 1o minutes. Delicious!

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apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 21, 2009

Excellent flavor. This is a 1 1/2 lb. recipe for those who are newer to bread making and may have a multi-size maker. This would be excellent on dough cycle and baked in the oven, but turns out very good in the bread maker when in a rush. Easy recipe to switch up herbs if you choose. This one will be made a lot!

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Stella67

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Reviewed: Oct. 19, 2009

This recipe is a keeper. Next time I will double it. I made it with the Kitchen Aide stand mixer. Mixed up last night and put it in an oiled bowl in the refrigerator overnight. In the morning I let it come to room temp. Degased the dough and formed into two bowls. Let rise and baked at 375 on a baking stone for 17 minutes. Excellent recipe. Thank you.

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Baking Nana

Cooking Level: Professional

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Reviewed: Oct. 18, 2009

I subbed fresh rosemary for the dried, I think I used too much I only used about 4 teaspoons but it was too much. aside from that it came out great in my bread machine

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Oct. 15, 2009

This bread is incredible and moist! I baked it in the oven instead of a breadmaker, and while I struggle with baking in general because I am at high altitude, it still tasted great (didn't look so pretty!). The key is using high quality rosemary. We didn't grow rosemary in our garden this year, so I went to a local spice shop near our house that grinds really fresh spices, and that was perfect! I can't wait to try this bread again. I might try it in my breadmaker next time.

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Jessica

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 14, 2009

WOW this is some amazing bread! My grandson could not stop eating it. I made a dip for it using Virgin Olive oil, dash of oregano, basil, and ground garlic salt, literally heaven on earth. This recipe is going to the front of my recipe file. Can't wait to fix it for my niece who thinks she can out bake me!!!

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Shoshana

Cooking Level: Intermediate

Home Town: Middletown, Ohio, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 14, 2009

This bread was fantastic. My husband, myself, and my friend ate an entire loaf last night alongside dinner without realising it! I'm going to make another loaf soon to bring to my mothers-in-law.

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Enronadon

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Oct. 12, 2009

Great! Really tasty, I think this will deff. be part of my permanent recipe box! However, one word of caution, watch the level of salt in this recipe I halved it and it was perfect for our taste. Try this with your favorite cheese dip, it is sooo delectable. Thanks for the recipe :)

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