Monday, August 30, 2010

Macaroni Grill Bread

1 Tbs. Dry Yeast
1 Tbs. Sugar
1 c. warm water (105 - 115 degrees)
2 1/2 c. white flour
1 t. salt
2 Tbs. fresh rosemary, chopped
1 Tbs. canola oil, peanut oil or olive oil
nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes until smooth and elastic. Add flour if necessary.

Put dough in an oiled bowl and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5 – 10 minutes. Spray baking pan with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450 degrees F. Lightly sprinkle course salt over the loaves. Bake for 20 - 25 minutes, until lightly browned.

I received this recipe from my dear friend, Tiffany (with whom I've eaten many, many loaves of MG bread), but it is originally from Recipe Circus.

Of course this bread is incredible on its own, but I also like to use it to make Italian-herbed chicken avocado sandwiches. A-mazing!

Instead of making two loaves, make four, as shown below.

Then slice two raw chicken breasts depth wise, to make four flat chicken breasts. A bread knife works well for this. Place them in a deep plate filled with milk.

In another deep plate, make a breading by mixing flour, grated Parmesan (you can use fresh and the Kraft powder stuff--it's best with both, but if I don't have fresh, I'll just use the powder), thyme, rosemary, basil, oregano, garlic powder, onion powder, and pretty much any other Italian seasoning you like. Sorry I don't have measurements; I just put a bunch of everything in, but more of what I like best (basil, thyme, and garlic).

Heat a frying pan on low with some olive oil. Dip, and thoroughly coat, chicken breasts with breading mixture. Place in frying pan in heated oil. Cook on both sides, only once each side, for a few minutes until done all the way through.

Place on bread with mayonnaise, lettuce, avocado, and anything else you like on your chicken sandwich. Enjoy!


Shannon said...

I have looked everywhere for this recipe and have never been able to find it. I've just been experimenting on my own trying to find something close. I came kind of close, but there's really nothing like the real deal. I am so excited for this. It's my very favorite bread!

Shannon said...

I'm making this bread for the 4th time tonight. It's so good. I can't stop making it. And it's probably my easiest bread recipe I have besides garlic naan. Love it and love you for giving it to all of us!

D.Suth. said...

we both liked this bread,it was really good. Now I'll have to try the sandwhiches- they look so good!