Reviewed: Aug. 10, 2009

This is wonderful! I used a little dried basil, oregano and thyme as my Italian seasoning, and used fresh rosemary, very finley chopped. Also didn't have bread flour, so I used all-purpose and added about 2 1/2 tsp. wheat gluten and it came out perfect! Soft, chewy, with the perfect amount of rosemary flavor. I might try reducing the salt next time - it seemed very salty at first - but it's still a tasty bread. Was perfect for dipping seasoned olive oil (garlic, pepper flakes & parmesan)

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 9, 2009

Not exactly like Mac Grill bread, but extremely close and very good. If you are making this by hand, be sure to proof the yeast before adding in the other ingredients.

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Aznsouris

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

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Reviewed: Aug. 8, 2009

Beautiful! You have brought macaroni grill into my home. And I am very happy.

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Brennan

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Reviewed: Aug. 7, 2009

first time was tiny bit salty but still delicious..lowered the salt by a 1/8 tsp. and perfect the next time..the texture is my favorite soft and fluffy...not dry at all.

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Glenda

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Reviewed: Aug. 6, 2009

Excellent recipe! I used fresh rosemary instead of dried.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

Absolutely fantastic!!!! I actually added a little more Rosemary than the recipe called for. It makes a great piece of toast. This is a winner!!!!!

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SCOTTYGIRL

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Aug. 3, 2009

A for AwesOme! Didn't have any rosemary so I just added 1 teaspn of italian seasoning. used milk instead of water. Also, I added about 3/4 cup of shredded pepper jack to the dough as the bread machine was almost done mixing it. I love butter so I added a tblspn to the mix and brushed 1 tblspn of melted butter to the top of the dough just before baking. My bread machine asks for all the wet ingredients first, then the dry. Set it for basic and it was delicious! It smelled so good I couldn't wait for it to cool.. i basically burned my tongue. =P For breakfast I took a nice thick slice, sprinkled some shredded cheese, and popped it into the toaster just enough for the cheese to gOoify and the bread to soften.. *drool* it just melts in your mouth...

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aegibear

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

Holy cow, this is great! My husband said it tasted like "restaurant bread". Definitely a keeper!

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XmasBeba

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Reviewed: Jul. 29, 2009

Wow, this is some good bread! Very flavorful and fragrant. I followed the recipe exactly, except did it by hand since I don't have a bread machine. Thank you for such a great recipe!!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jul. 28, 2009

YUM YUM YUM YUM YUM! I am amazed. Haha, this was so easy to make, and I had all the ingredients on hand. I used 2 tsp of rosemary and that was plenty. I also used a dash of dried basil and thyme instead of the italian seasoning because I didn't have any. I used by bred machine to knead the dough, then just put it on a baking sheet and baked at 375 for about 30 min. It was so good fresh from the oven and dipped in olive oil. I will definetly make this again, THANKYOU :))

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

This is a wonderful bread with amazing flavor! My neighbors keep hinting that they would like me to make it again. It made great sandwiches but was even better warm with dipping oil.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jul. 17, 2009

One word......AMAZING!!! Especially with CARRABBAS oil dipping mix 1 tsp. crushed red pepper, 1 tsp. ground black pepper, 1 tsp. dried oregano, 1 tsp. dried rosemary, 1 tsp. dried basil, 1 tsp. parsley flakes, 1 tsp. garlic powder, 1 tsp. minced garlic, and 1 tsp. kosher salt then mix in 1/4 - 1/2 cup extra virgin olive oil pop mixture into microwave for about 10 sec so the flavors infuse. YUM! thanks so much!

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tigershoes

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 17, 2009

Fabulous! It works well to substitute 1/2 whole wheat flour. This bread is great served with a small dish of dipping oil (extra virgin olive oil is good) with parmesan cheese and freshly ground black pepper sprinkled on the oil.

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ARJ

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Reviewed: Jul. 15, 2009

This is great. My friend had a slice and said it tastes just like her favorite bread that she gets at Macaroni Grill!! They only difference is that this bread is not as crunchy on the outside. Anyway, this is a good bread to go with a nice pasta and dinner salad.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Jul. 13, 2009

WOWZER!!!! This is fantastic bread! Used my bread machine and it couldn't be easier! I use half water half skim milk. I also used a little less dried rosemary. I just didnt fill up the tbs up fill (so maybe 3/4 tbsp). But still very stong flavor. FANTASTIC! Will definatly make again.

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KAZSIL

Cooking Level: Beginning

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Reviewed: Jul. 9, 2009

Loved it...One Tbsp of fresh rosemary is the perfect essence and the cracked black pepper is an imperative and flavorsome addition. The crumb has swirled texture with substance unlike soft white bread. Must try!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Jul. 7, 2009

This is a perfect bread recipe ... very easy and delicious. I have made it in the bread machine and also just mixed up and kneaded myself. Works great both ways. The bread machine gives me a more tender crust but a less interesting texture; when I make my own loaves it has a crisper crust and a chewier texture. YMMV but it's great either way.

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Terri O.

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

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Reviewed: Jul. 6, 2009

This worked out great in the bread machine. It's a very wet dough, but turns out fine. It was much too salty for me, so I'm going to reduce the salt to 1 teaspoon next time I make it.

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jensig

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Reviewed: Jun. 28, 2009

Oh my goodness this bread is amazing! I love the bread from Macaroni Grill and I swear this one is even better! I followed the directions exactly except for adding in an extra 1/4 tsp of garlic powder. I was a little skeptical of this bread when putting it in--it makes a very moist dough and it seemed better suited to a pan than a cookie sheet to me, and sure enough, the second rise (on pan) turned it more into foccacia than bread. However, I reshaped it, put it in the oven, and did the last 15 minutes with a tray with ice cubes (crisper crust--same as misting)...just tasted it and it is FANTASTIC!

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Lilka

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

Wow, what a great recipe!!!! I have made this recipe a couple of times and have switched out the herbs to what I have on hand. Always taste great. I especially like that the texture the bread the next day is still good. Sometime home made bread has to be eaten the same day, but this one last a day or two. Thanks for sharing

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