INTRODUCTION
Copycat Macaroni Grill Rosemary Bread is soft, warm, and full of fresh rosemary. This bread is easy to make at home and smells like a bakery. It is a great way to enjoy fresh bread without buying it. If you like garlic breads and soft loaves, you may also enjoy a simple cheesy garlic bread recipe that pairs well with soups and salads. This rosemary bread can be a healthy version of restaurant bread when you use less butter and more whole grains. It works well as a lighter option for family dinners or as a side for a high protein meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this Copycat Macaroni Grill Rosemary Bread because it is simple, fresh, and flexible. It rises in about an hour and bakes quickly, so it is good for busy nights. It is a great recipe for meal prep: you can bake two loaves and freeze one for later. This makes it a great choice for a week of lunches or dinners.
This bread can be a lighter option. Use a small brush of butter and more olive oil to lower saturated fat. You can also make a healthier version with part whole wheat flour to add fiber. Pairing this bread with lean protein and vegetables makes a balanced meal and can be good for weight loss when you watch portions. For a cozy dinner, serve one slice with a salad or a bowl of soup for a heart healthy meal.
HOW TO MAKE Copycat Macaroni Grill Rosemary Bread
Follow these clear steps to make the bread at home. Keep the kitchen tools simple and follow the timed rises. The dough is soft and tacky when ready.
Ingredients You’ll Need :
1 cup warm water, 1 Tbsp instant yeast, 1 tsp sugar, 2-1/2 cups AP flour, (plus up to 1/2 cup additional as needed), 1-1/2 tsp salt, 1/4 tsp oregano, 1/4 tsp dried basil, 1/4 tsp garlic powder, 1/4 tsp black pepper, 2 Tbsp fresh rosemary, chopped (or 2 tsp dried) plus extra for garnishing, 2 Tbsp extra virgin olive oil, Egg wash: 1 egg whisked with 1 Tbsp water, 1 Tbsp melted butter, Sea salt
STEP-BY-STEP INSTRUCTIONS :
In a small bowl, add the warm water, yeast and sugar and let sit for 3-5 minutes or until frothy., In your mixing bowl, whisk together the flour, salt, oregano, basil, garlic powder, black pepper and fresh rosemary., Add the yeast mixture and the olive oil to the dry ingredients and mix with the dough hook on low speed for 4-5 minutes, scraping down the sides as needed until it’s all incorporated in to a dough. If the dough does not form in to a ball, add an extra 1 Tbsp of flour at a time, (up to half a cup), until it starts to form a ball and feels tacky to the touch, but does not stick to your fingers., Transfer dough to lightly oiled large bowl, (or move it around in the mixer bowl and spray underneath), spray the top of the dough with cooking spray, cover with saran wrap and a clean towel, and let the dough rise in a warm place for an hour, or until doubled in size. (I turn my oven on for one minute at the lowest setting then turn it off and let my bread rise in there.), Line a baking pan with parchment paper, a silicone mat, or spray lightly with cooking spray. (Or you can use a bread stone.), Divide the dough in two equal size pieces and form each piece in to a ball., Place the balls on your prepared cookie sheet or bread stone, cover with a clean towel and let rise for another 30 minutes in a warm place., Preheat oven to 400°., Brush both of the balls of dough with the egg wash and bake for the first 10 minutes., Melt 1 Tbsp butter in the microwave., Remove the bread from the oven, quickly brush both loaves with the melted butter, sprinkle with sea salt and some more fresh rosemary and then return to the oven for an additional 8-12 minutes or until they are golden brown. Enjoy!
EQUIPMENT NEEDED
- Large mixing bowl or stand mixer with dough hook
- Measuring cups and spoons
- Small bowl for yeast proofing
- Baking sheet or bread stone
- Parchment paper or silicone mat
- Clean towel or plastic wrap for rising
- Pastry brush for egg wash and butter
HOW TO SERVE Copycat Macaroni Grill Rosemary Bread
Serve this bread warm. Slice it and offer in portions of 1–2 slices per person with a meal. For a healthy serving idea, pair one slice with a large green salad and a lean protein like grilled chicken or fish. Use the bread as a base for an open-faced sandwich with turkey, spinach, and tomato for a lighter option that stays balanced.
For portion control, cut the loaf into thin slices and store the rest. Two thin slices alongside a bowl of vegetable soup make a filling, lower calorie meal. For a high protein meal, serve the bread with a bean salad or a plate of roasted chicken breast. This keeps the meal balanced and supports weight loss goals when you moderate portions.
STORAGE & FREEZING : Copycat Macaroni Grill Rosemary Bread
Store at room temperature: Keep the bread in a bread box or wrapped in a clean kitchen towel for 2–3 days. Avoid plastic if you want the crust to stay crisp. For longer storage, slice and wrap tightly in plastic wrap and place in a resealable bag in the freezer for up to 3 months.
To reheat: Warm in a 350°F oven for 8–10 minutes, or toast slices directly. For quick reheating, microwave a slice for 10–15 seconds then crisp in a toaster oven. This makes it easy for meal prep and brings back the fresh-baked texture.
SERVING SUGGESTIONS
- Balanced side: Mixed greens with lemon vinaigrette and roasted chickpeas.
- High protein side: Grilled chicken strips or white bean dip for dipping.
- Lighter dessert: Fresh fruit or a small yogurt parfait. For a special treat, serve a small shortbread cookie after dinner, like a holiday shortbread cookie, if you want a sweet finish.
- For a diabetic-friendly plate, keep bread portion to one thin slice and add non-starchy vegetables and lean protein.
VARIATIONS
- Healthier version: Use 1 cup of whole wheat flour and 1-1/2 cups all-purpose flour. Adding whole wheat boosts fiber and makes this a healthier version that supports steady blood sugar. Reduce butter on top and increase olive oil a touch.
- High-protein or low-carb version: Try a recipe that replaces some flour with vital wheat gluten and protein powder, or make a low-carb version with almond flour and psyllium husk. Note: low-carb flours change texture. For a higher protein loaf that keeps more bread-like texture, add 1/4 cup vital wheat gluten and 1/4 cup powdered milk to the recipe and reduce AP flour by the same amount. This gives a denser, high protein meal pairing.
- Air fryer or oven-baked version: For smaller rolls, divide dough into 6-8 rolls and air fry at 325°F for 10–12 minutes, checking for golden color. For oven-baked method, follow the recipe as written at 400°F. Using an air fryer makes quick dinner rolls and is great when you want a fast, lower-energy bake.
FAQs
Q: Is this bread a healthy option?
A: It can be. Use less butter, swap part of the flour for whole wheat, and serve in controlled portions to make it a healthier option. This keeps calories lower and adds fiber.
Q: Can I make this recipe diabetic-friendly?
A: Yes. Use whole wheat or a mix of whole grain flours and control portion size. Pair slices with lean protein and non-starchy vegetables to reduce blood sugar spikes.
Q: How long does the bread stay fresh?
A: On the counter in a towel or bread box, it stays fresh for 2–3 days. For longer storage, freeze sliced portions for up to 3 months.
Q: Can I make this a low-carb bread?
A: You can use almond flour or a high-protein flour mix, but expect a different texture. For a more bread-like result, consider adding vital wheat gluten or protein powder to keep structure while raising protein and lowering carbs.
Q: Is this good for weight loss?
A: Yes, when you watch portions and pair bread with vegetables and lean protein. The recipe can be a lighter option when you use less butter and add whole wheat for fiber, which helps fullness and supports weight loss.
Q: Can I make the dough by hand?
A: Yes. Mix the ingredients and knead for 8–10 minutes on a floured surface until the dough feels tacky but not sticky.
MAKE-AHEAD TIPS FOR Copycat Macaroni Grill Rosemary Bread
- Dough overnight: Mix dough and refrigerate in an oiled bowl covered for up to 24 hours. Let it come to room temperature and rise before shaping. This slow rise adds flavor and saves morning time.
- Freeze baked loaves: Bake and cool the loaves, then slice and freeze. Pull slices as needed for quick breakfasts or lunches. This makes the bread great for meal prep.
- Pre-measure dry ingredients: Combine flour, salt, and herbs in a bag and store in the pantry. When you are ready to bake, add liquid and yeast. This saves time and helps you bake faster on busy days.
- Make rolls: Shape dough into small rolls, bake, and freeze in portions. Thaw and warm for fast side dishes.
Notes on health and meal planning: This rosemary bread can be part of a balanced plan. Use it with a salad and lean protein for a filling, nutritious meal. If you want more sides and bread ideas to pair with pasta or soup, check a rich option like chicken alfredo garlic bread bowls to plan a special dinner. Small changes like switching a portion or using whole grain flour help make this bread fit into a healthy or diabetic-friendly plan. Enjoy fresh bread while keeping your goals in mind.
Rosemary Bread
Ingredients
Method
- In a small bowl, add the warm water, yeast, and sugar and let sit for 3-5 minutes or until frothy.
- In a mixing bowl, whisk together the flour, salt, oregano, basil, garlic powder, black pepper, and fresh rosemary.
- Add the yeast mixture and olive oil to the dry ingredients and mix with the dough hook on low speed for 4-5 minutes, scraping down the sides as needed until fully incorporated.
- If the dough does not form a ball, add an extra 1 Tbsp of flour at a time until it feels tacky but does not stick to your fingers.
- Transfer dough to a lightly oiled large bowl, cover with plastic wrap and a clean towel, and let rise in a warm place for an hour, or until doubled in size.
- Line a baking pan with parchment paper, a silicone mat, or spray lightly with cooking spray.
- Divide the dough into two equal pieces and form each piece into a ball.
- Place the balls on the prepared cookie sheet or bread stone, cover with a towel, and let rise for another 30 minutes.
- Preheat the oven to 400°F (200°C).
- Brush both balls of dough with the egg wash and bake for the first 10 minutes.
- Remove the bread from the oven, brush both loaves with melted butter, sprinkle with sea salt and more fresh rosemary, then return to the oven for an additional 8-12 minutes until golden brown.
- Enjoy your freshly baked rosemary bread!