{"id":883,"date":"2015-09-17T20:53:45","date_gmt":"2015-09-18T00:53:45","guid":{"rendered":"https:\/\/ruku.kazia.com\/?p=883"},"modified":"2016-08-25T16:59:37","modified_gmt":"2016-08-25T20:59:37","slug":"rosemary-bread-recipe","status":"publish","type":"post","link":"https:\/\/ruku.kazia.com\/?p=883","title":{"rendered":"Rosemary Bread Recipe"},"content":{"rendered":"

Several years ago I had bought a bunch of rosemary, and after I’d added it to the required recipe, it was just sitting there unused in the refrigerator. I wasn’t sure what to make with it, until I recalled how much my kids<\/a> enjoy the rosemary bread they serve at the Macaroni Grill restaurant. I’d never baked bread before, but since I had nothing to lose (except for the rosemary in my fridge), I went online to search for a good recipe. I experimented, tried, tasted and tested a number of recipes until I finally came to the perfect ratio of ingredients.<\/p>\n

Initially I made the bread completely with All Purpose flour, because that is how they have it at the restaurant. After I made it a few times, I added in garlic, used dried rosemary at times, switched out some of the white flour for whole wheat and recently, thanks to the surplus from my veggie garden, added in a few cherry tomatoes as well.<\/p>\n

The basic dough recipe is very versatile – you could add any herb or seasoning to it. Thyme, chopped olives, green onions or red pepper flakes would all taste good. Perhaps a little bit of cheese on top might work as well. However, I urge you to try the recipe as is first, perfect it, and then move on to experimenting.<\/p>\n

My kids like to eat this bread with a pat of butter, or served at dinner with a\u00a0casserole<\/a> or pasta. It’s best fresh, warm out of the oven. But if you have extra loaves, make sure to cook and cool them completely, and then put them in the freezer in a sealed bag. When you need the loaves, place them in a pre-heated 350F oven for about 10-12 minutes, and they’ll taste as good as fresh.<\/p>\n

This is how the bread is made:<\/p>\n

1. Take 1 cup of lukewarm water. Add 1 tbsp yeast and 1 tsp sugar. Mix. Keep aside.
\n<\/a> \"IMG_20150917_0930381_rewind\"<\/a><\/p>\n

2. In a large mixing bowl measure out : 1+3\/4 cup All purpose flour, 1.5 cup Whole wheat flour, 4 tbsp chopped rosemary, 1 tsp salt, 3 cloves grated garlic. Mix.\"IMG_20150917_0935340_rewind\"<\/a><\/p>\n

3. Add the water+yeast to the dough. Pour in 3 tbsp of olive oil. Knead the dough for 5 minutes until it comes together in a ball. Cover and let it rise for one hour.\"IMG_20150917_0936137_rewind\"<\/a> \"IMG_20150917_0938595_rewind\"<\/a><\/p>\n

4. Once the dough has risen, press it down with your fingers. (Optional Step : Add in half a cup of chopped cherry tomatoes, and mix well)\u00a0\"IMG_20150917_1041528_rewind\"<\/a> \"IMG_20150917_1042249_rewind\"<\/a>\"IMG_20150917_1043554_rewind\"<\/a><\/p>\n

5. Oil a baking tray, shape four small loaves out of the dough and place them on the greased tray. (If any tomatoes fall off, place them on top of the loaf.)<\/p>\n

Cover and let the dough rise, for a second time, for 40 minutes.<\/p>\n


\n<\/a> \"IMG_20150917_1142472_rewind\"<\/a><\/p>\n

6. Pre-heat oven to 350 F.<\/p>\n

7. Uncover the risen loaves. Make indents across each loaf with your knife. Sprinkle 1 tbsp of chopped rosemary and 1\/2 tsp salt over all the loaves. Bake for 20-22 minutes until golden brown.\"IMG_20150917_1144480_rewind\"<\/a><\/p>\n

8. Once they are baked, slather the tops with butter and serve warm.<\/p>\n

\"IMG_20150917_1210462_rewind\"<\/a> \"IMG_20150917_1211153_rewind\"<\/a>\"IMG_20150917_1358049_rewind\"<\/a><\/p>\n

\"Bread<\/a>
(Last picture : Loaves made with entirely All purpose flour, and no tomatoes)<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Several years ago I had bought a bunch of rosemary, and after I’d added it to the required recipe, it was just sitting there unused in the refrigerator. I wasn’t sure what to make with it, until I recalled how much my kids enjoy the rosemary bread they serve at the Macaroni Grill restaurant. I’d … Continue reading Rosemary Bread Recipe<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":899,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[22],"tags":[191,193,69,190,192,173],"_links":{"self":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/883"}],"collection":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=883"}],"version-history":[{"count":13,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/883\/revisions"}],"predecessor-version":[{"id":1197,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/883\/revisions\/1197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/media\/899"}],"wp:attachment":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}