Copycat Macaroni Grill Bread
One of the girls’ favorite places to eat is Macaroni Grill, and more often than not it gets picked for birthday dinners several times a year.
One of our favorite things about the restaurant, and pretty much the only food item that’s stayed consistent, is the yummy bread they bring out while you’re trying to decide what to order. The girls have always enjoyed dipping it into the olive oil and black pepper the waiter puts in little dishes, and it’s the perfect side for whatever we end up ordering.
About ten years ago, I found a recipe for it.
I no longer have my original printed recipe, so I don’t have the URL where I found it. I’ve also adapted it so the kneading and rising can be done in a bread maker (my favorite lazy cheat). I’ve included the non-breadmaker method at the very bottom.
Copycat Macaroni Grill Bread
In the breadmaker pan, put in order:
1 cup of warm water
1 Tb oil (canola or olive work best)
1 Tb sugar
1 tsp salt
2 Tb chopped rosemary (fresh or dried)
3 cups all-purpose flour
1 package yeast
Set breadmaker to the dough setting and let it do its thing. You may need to add a little bit more water or a little bit more flour, depending on how the dough starts to look.
When the dough has mixed and risen (my machine takes about 90 minutes), turn it onto a floured surface and cut in half. Shape into two oval loaves and place on a pan lined with parchment paper.
Melt 2 tablespoons of butter and brush over the loaves. Sprinkle coarse salt (I use kosher) over the top, and set in a warm spot to rise for 45 minutes. Once it’s doubled in size, put into a 450 degree oven for 20-25 minutes. Remove to a wire rack to cool completely.
Enjoy with butter or olive oil and cracked black pepper.
Copycat Macaroni Grill Bread
(non-breadmachine)
1 package yeast
1 Tb sugar
1 cup of warm water
2-1/2 cups all-purpose flour
1 tsp salt
2 Tb rosemary (fresh or dried)
1 Tb oil (olive or canola)
Place yeast, sugar and water in a large bowl and allow to proof (become bubbly).
Mix in the oil, salt and two cups of flour. Add one tablespoon of rosemary and knead for about 10 minutes until smooth and elastic, adding more flour if necessary. Oil a bowl and place dough in. Cover with a towel and let rise for about one hour, or until doubled.
Punch down dough and divide in half. Let dough rest about 10 minutes. Shape into oval loaves and place on an oiled or parchment-lined baking sheet.
Melt 2 tablespoons of butter and brush over the loaves. Sprinkle coarse salt over the top, and set in a warm spot to rise for 45 minutes. Once it’s doubled in size, put into a 450 degree oven for 20-25 minutes. Remove to a wire rack to cool completely.
Mike and I used to go out to a restaurant here in Vegas called Z’Tejas Southwestern Grill — unfortunately it shut down a few years ago. However, they had the best margarita ever, the Raspberry Chambord Margarita. It was tangy, smooth, and packed a punch. I was able to find a “copycat” recipe of it online a while back and we tried it last summer. It’s a perfect clone of the one we used to enjoy at the restaurant, and is actually pretty easy to make.
