Macaroni Grill Bread

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My sister Erin gave me this recipe awhile ago and I have finally gotten around to making it. It was amazing!! I will definitely be making it again soon! It was easy and soooooogood! My family loved it! (My boys had cut into it while it was still hot and before I had snapped a picture–so that is why it looks a bit crushed on top.)

Bread from Macaroni Grill
(This is a recipe intended to approximate that awesome chewy bread that they bring out at the Macaroni Grill. The kind you dip into the olive oil, balsamic vinegar and cracked garlic.)
1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 cup warm water (105 – 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt
Put the yeast, water and sugar into a blender. Mix it until it is frothy.Turn the oven onto 200°. (You just need to warm it up; you’re not baking yet.)
To the mixing bowl of yeast mixture, add two cups of the flour, salt, and half of your chopped rosemary. Keep the other half cup of flour close at hand. Knead the dough for a few minutes. Add the rest of the flour as needed to get the dough to the right consistency (soft and stretchy without being overly sticky).Turn the oven off
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, if you missed that step). 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 minutes.( I just made one big loaf–but I am thinking it would have been easier to cut–not smash so much if the loaf was smaller–so I think I will follow these directions next time)
Prepare your baking pan. I use a ceramic stone, but a cookie sheet will work. If the surface is not naturally non-stick, spray it with the cooking spray, or use parchment paper. Shape the dough into two oval-shaped loaves and arrange on the pan. Melt the butter or margarine. 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 450°. Sprinkle a little bit of coarse(kosher salt is perfect) salt over the loaves. Return the dough to the oven. Bake for 20-25 minutes until light brown.Makes two loaves. Best enjoyed with olive oil, balsamic vinegar and garlic.


  1. Leigh Anne Wilkes says

    I’ve made this bread several times and it is wonderful. It’s my favorite thing at Macaroni Grill – in fact I’m having lunch there tomorrow with girl friends!

    Everytime I make it there are never any leftovers!

  2. Anonymous says

    I tried this bread and both Dad and I loved it. Thanks for sharing! Yes, it does taste just like the bread at Macaroni Grill.

  3. Stacie Aho says

    I made this last night to go with stuffed shells. It had really great taste, crunchy on the outside and soft on the inside. I was out of rosemary, so I used savory, and had no problems.

    The only problem I encountered was the baking time. I checked it at 15 min and it was very brown, so I took it out and it was done. Maybe because I did two loaves like the instructions say, the baking time is cut down?

    Otherwise, so yummy!

  4. Sook says

    I tried this bread a while ago and forgot to comment – this bread DOES taste like the bread at Macaroni Grill, if not better! My husband kept on saying how this bread is even better than the one at the restaurant. I think I agree! Thank you so much for sharing this recipe! Will try again!

  5. Julie says

    I love you recipe! I have one question about this one. Does the yeast, sugar and water need to be put in a blender? Or will it me okay being mix in the mixer?

  6. Megan O says

    I’ve never baked bread before. Hell, I’ve never bought yeast! But a friend posted this recipe, and it seemed easy, so I thought I’d give it a try.

    It was VERY easy, and the bread is delicious! I, too, found the bread cooked faster than the suggested cook time (it burned slightly on the bottom in 17 minutes at 450°). Also, I learned a lesson and will not baste the bread dough with butter on the same sheet I plan to use to cook it. The bit of butter that ran off the dough balls burned in the oven and made for a bit of smoke I’d like to avoid. All in all, though, EXCELLENT recipe. The husband is a fiend for bread with oil, garlic, and vinegar, and I think this recipe will get a lot of use through the long, cold Quebec winter. Thanks for sharing!

    • Megan O says

      Also, I used a hand mixer, as I don’t have a blender, and I didn’t have any problems. The sugar, water, and yeast mixture quickly gets frothy using the lowest setting on the mixer.

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