Rosemary Peasant Bread – A New Favorite

It’s not Emergency Food (back to that soon) but I have a favorite bread recipe to share! I know I’m late to the bread making trend. The NY Times has been all over it for years: 2006, 2007, 2008. Bloggers have been perfecting and elaborating those recipes and documenting their loaves for ages. I’m a late bloomer, what can I say?

To be honest, it was the promise of being “just like Macaroni Grill’s bread” that pushed me over the edge and had me making the Rosemary Peasant Bread from Make and Takes. I bought yeast and gave it a try a few weeks ago. This was my third weekend in a row kicking out perfectly plump, crusty, salty loaves of yummy bread!

Rosemary Peasant Bread Recipe

  • 1 packet dry yeast (or 2 1/2 tsp)
  • 2 c. warm water
  • 1 T. sugar
  • 2 tsp salt
  • 4 c. flour
  • 1-2 tsp. fresh Rosemary plus more for topping
  • Olive Oil, Corn meal, Melted butter and salt

Dissolve sugar and yeast in the warm water and then combine ingredients without kneading. Cover dough with damp cloth for 1 hour or until doubled. Divide in two (without kneading) and place on cooking sheet. Cover again for an hour. Brush with melted butter, salt and rosemary. Bake at 425for 10 then lower temp to 375 and bake another 15 min. See the Make and Takes blog for more detailed instructions and photos.

My husband is in love with it, my daughter only eats the salty crust and my son only eats the soft middle (they’re so handy that way). I can be found dunking the delicious Macaroni Grill-like slices into olive oil as soon as it is cool enough to touch. Success!

4 thoughts on “Rosemary Peasant Bread – A New Favorite

  1. Emily

    Sounds delicious! I’ve baked bread similar to this before and it is so yummy. I might have to put my order in! LOL

  2. Lashon Stanzione

    Macarons in Japan are a popular confection known as “makaron”.There is also a version of the same name which substitutes peanut flour for almond and is flavored in wagashi style, widely available in Japan.^,`^

    Keep it up

  3. Karissa Heims

    Macaroni is a variety of dry pasta made with durum wheat. Elbow macaroni noodles normally do not contain eggs, (although they may be an optional ingredient) and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made. Although home machines exist that can make macaroni shapes, macaroni is usually made commercially by large-scale extrusion.’:;`

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