Week 8: Rosemary Bread

This is not a new recipe for me, but I haven't made it in years.  I was excited to try it again during rosemary week, and it was just as good as I had remembered.  It's not quite as good as the bread at Macaroni Grill, but it's close, and it's certainly a lot easier than driving to the closest Macaroni Grill in Hoffman Estates.  I make this bread in my bread machine, but you could easily make it by hand, too.  It's especially good dipped in olive oil; you can season the olive oil with pepper (yum) or grated parmesan cheese (extra yum).  Amelia ate one and a half slices - I think it's the only thing she ate for dinner last night.  And even Megan, who seems to be turning into a picky eater, ate a half a slice.

Macaroni Grill's Rosemary Olive Oil Bread

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 teaspoons dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Place water and olive oil in the pan of the bread machine. Add sugar, salt, seasoning, black pepper, rosemary and flour. Make a well in the flour, and add the yeast into the well.

Select white bread cycle; select medium crust color; press Start.  Once done, rub the top crust with a little olive oil and sprinkle with freshly ground black pepper.