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Thursday, June 24, 2010

Macaroni Grill Bread (sisterscafe.blogspot)

$0.70 ($0.35 per loaf)

2½ hours. Makes 2 loaves.

1 Tbsp yeast
1 c warm water (105-115°)
1 Tbsp sugar
2¼ c white flour
1 tsp salt
1 Tbsp fresh rosemary, chopped (or ½ Tbsp dried)
¼ c white flour
1 Tbsp olive oil
2 Tbsp butter
1 Tbsp fresh rosemary, chopped (or ½ Tbsp dried)
Coarsely ground salt
Dip into the olive oil, balsamic vinegar and cracked garlic.

Put the yeast, water and sugar into a blender (I just used the regular mixer). Mix it until it is frothy. Heat oven to 200°. Add 2 cups of flour, salt, and 1 Tbsp chopped rosemary. Knead the dough for a few minutes. Add ¼ cup more flour as to get the dough to the right consistency (soft and stretchy without being overly sticky). Turn off the oven. Lift the dough out of the mixing bowl. Add the olive oil to a bowl and swirl it around. Roll the dough in the olive oil so it is well coated and let it sit in the bowl. Cover the bowl with a dish towel and place it in the oven (the oven should be off by now). Leave the door cracked so it isn’t too hot in there. Let the dough rise for about an hour. It should be approximately doubled in size. Punch the dough down and knead it again. Divide it into two equal sized lumps and let it sit for about 5-10 min.
Spray cookie sheet with oil (you may also use a ceramic stone). Shape the dough into two oval-shaped loaves and arrange on the pan. Melt the butter. Use a brush to paint the surface of the loaves with butter. Use all of the butter. The loaves will be quite saturated when you’re done. Take the rest of the chopped rosemary and sprinkle it over the loaves. Pat it down gently to set it into the dough. Return the loaves to the oven. Don’t turn it on yet. Let the dough rise again, for about 45 minutes. Remove the loaves and preheat the oven to 375°. Sprinkle a little bit of coarse salt (kosher salt is perfect) over the loaves. Return the dough to the oven. Bake for 20 minutes until light brown. Serve warm. Tear off pieces of bread by hand and dip into olive oil, balsamic vinegar and cracked pepper.

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