A mouth watering copycat

I forgot to credit David’s grandmother for her Picadillo recipe. It was a family recipe that she passed on to her daughter and grandkids.  David told me that it was a treat that all the kids looked forward to having at the family dinners when his family got together at his mother’s parents house.  It was a weekly event that was much anticipated. In the end, I think David is very excited/happy that I am enjoying some of his families recipes.

This recipe is from Food.com and it’s their “copycat” recipe for the Macaroni Grill. It’s for the delicious bread they give to you when you get seated and are waiting for your food to come out. I love it especially with their dipping oil. So, when I saw this recipe I was excited, but I wasn’t expecting it to ACTUALLY be a copycat. Copycats usually aren’t replicas of the original, instead, they’re mostly recipes that are inspired by the original. So imagine my (delighted) surprise when this really did come out smelling, and even tasting, like the stuff you get with an overpriced dinner!  

Rosemary Bread

Makes 1 loaf

-         1 tbsp yeast

-         1 tbsp sugar

-         1 c warm water

-         2 ½ c flour

-          1 ½ tsp salt

-         2 tbsp rosemary, fresh and chopped or dried

-         2 tbsp butter

1.     Place yeast, sugar and water in a large bowl and let sit for about 10 minutes, until it’s frothy.

2.     Mix in butter, salt and flour. Add rosemary. Knead for about 10 minutes or until smooth and elastic.

3.     Add more flour if necessary. Oil the bowl and put dough in it to rise for an hour or so (until it doubles in size), making sure to cover with a towel.

4.     Punch down the dough and divide in half. Let it rest 5 minutes. Spray loaf pan and shape into the pan.

5.     Sprinkle the remaining rosemary over the loaf and press lightly into the surface. Let rise another hour (until doubled again).

6.     Preheat oven to 375 degrees F.  Bake for 15-20 minutes, or until lightly browned. Carefully remove from the oven. Brush with remaining butter. Liberally salt the top with salt (kosher, sea, or table) or to taste.

*Serve with some dipping oil (extra virgin olive oil) and some fresh cracked pepper.