Macaroni Grill Bread
1 Tbsp. Dry Yeast
1 Tbsp. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 tsp. salt
2 Tbsp. fresh rosemary, chopped
1 Tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 Tbsp. butter
Place yeast, sugar and water in large bowl or food processor and
allow mixture to become bubbly.
Mix in 2 cups of flour and the salt. Add one tablespoon of
the fresh chopped rosemary. Knead for about 10 minutes by hand or in
food processor about 30 seconds until smooth and elastic. add flour
if necessary. Oil a bowl, put dough in it and cover with a towel. Let
dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half. Let dough rest about 5-10
minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the dough
into 2 small rounded oval loaves.
Melt margarine or butter. Brush over the top of the loaves. Sprinkle
remaining 1 Tabelspoon of rosemary over the loaves and press lightly
into the surface. Let loaves rise again until doubled, about 45
minutes.
Preheat oven to 450 degrees F.
Lightly sprinkle course salt over the loaves. Bake for 20-25 minutes,
until lightly browned.