Romanos Macaroni Grill Herb Bread-Recipe Anyone?
OK, Confession, Romanos Macaroni Grille has one of my ATF breads. http://www.macaronigrill.com/Home/Home.aspx
I can fill up on their Herb Bread dipped in olive oil.
Does anyone happen to have a recipe for it?
I figure if anyone would know, it would be one of you bread-heads.
I found this recipe on line, but have not tried it yet.
http://www.tastebook.com/recipes/1582583-macaroni-grill-focaccia-bread
macaroni grill focaccia bread
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1 cup water
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3 tablespoons olive oil
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1½ teaspoons white sugar
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1½ teaspoons salt
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¼ teaspoon Italian seasoning
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¼ teaspoon ground black pepper
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1 tablespoon dried rosemary
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2½ cups bread flour
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1½ teaspoons active dry yeast
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When I make this I put it all in my bread machine in the above order and set it to a 1½ pound white bread loaf. I let it mix right up until it’s time for it to start baking and then I take it out (it should show in your breadmaker instructions how long it mixes before it starts baking). After taking it out, cover it with olive oil. Set it on a pan (I use an 8 inch round cake pan) and spinkle it with kosher salt and a little rosemary. Bake at 400 for 25 minutes (or until browned). Serve with olive oil and fresh ground pepper for dipping.
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Here’s how to make it without a bread maker:
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1. yeast + ¼ c. warm water, wait 10 min.
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2. Add flour, salt, sugar, oil knead like heck.
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3. Add the herbs & pepper and knead some more.
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4. Let rise an hour or so in an oiled, covered bowl in a warm place.
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5. Punch down, let rise another hour.
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6. Cover with olive oil and sprinkle with kosher salt and rosemary.
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7. Bake at 400 for 25 minutes (or till browned)
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recipe by: katie
viewed: 119 times
OK, I baked a loaf tonight, following the recipe in my prior post.
It really is good, but not quite what I remember Romanos tasting like.
For one thing, I think this loaf is sweeter, and less seasoned, but it's been a while, so I need to do lunch at Romano's and find out first hand.
The crust and crumb are excellent, and it's made for dipping in olive oil.
As you can see, a small taste, quickly turned into a large snack, something I don't need this late at night.
But it's excellent, and I highly recommend it.
Next time, and I will be making this bread again and again, I will add more herbs.
Any suggestions as to how to get a taller loaf?
Ron
I haven't had time yet, but here's the link:
http://www.food.com/recipe/romanos-macaroni-grill-rosemary-bread-64446
Focaccia tends to be flat, so what you ended up with may just be the bread your recipe is likely to create.
However, you might get a different result by substituting instant yeast for active dry. If you do, use about 1/3 less of the former, and skip proofing (adding yeast to water); just whisk the instant yeast into the dry ingredients. The instant variety is labeled by Fleischmann's as "Bread Machine Yeast."
It looks like you don't need my help with Google, but here's a food.com recipe I just dug up for Romano's Macaroni Grill Rosemary Bread.
The link:
http://www.food.com/recipe/romanos-macaroni-grill-rosemary-bread-64446
The recipe:
* 1 tablespoon yeast
* 1 tablespoon sugar
* 1 cup warm water
* 2 1/2 cups flour
* 1 teaspoon salt
* 2 tablespoons rosemary
* 2 tablespoons butter
1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in one tablespoon of butter, the salt and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place until doubled (an hour or more).
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into two small rounded oval loaves.
12. Sprinkle remaining one tablespoon of rosemary over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 375°F.
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter (and salt if desired.).
For the feedback. It looks like you both found the same recipe on cooks.com.
I thought Google would search their site, but maybe I didn't scroll far enough down the search list to find it.
Anyway, their recipe is very close to the one I found, but I will try it out, and see how it turns out.
Small changes can have big effects on the final product.
Ron