Copycat Macaroni Grill Rosemary Bread

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INTRODUCTION

Copycat Macaroni Grill Rosemary Bread is a soft, golden loaf with fresh rosemary and sea salt on top. It smells great and pairs well with soups, salads, and pasta. This bread is easy to make at home. You can enjoy a fresh loaf any night. If you love rosemary flavor, you might also enjoy apricot rosemary thumbprint cookies for a sweet rosemary twist.

This recipe gives you control over the ingredients. You can choose whole grain flour for more fiber or cut back on oil for a lower calorie loaf. The recipe can fit into a meal plan that aims for healthier choices and simple meal prep.

WHY YOU WILL LOVE THIS RECIPE

You will love this bread because it is soft, easy, and fast to make. It rises in about an hour and bakes in under 25 minutes. It makes a great side for many meals and works as a lighter option when you use less butter or olive oil. This recipe is also great for meal prep because you can bake twice the amount and freeze one loaf for later.

For people watching calories, you can make a healthy version by using less butter and choosing extra virgin olive oil. If you like high protein meals, serve the bread with a high protein dip like Greek yogurt mixed with herbs. For a balanced plate, add lean protein and a salad on the side. If you enjoy other savory dishes with rosemary, try the crisp, oven-roasted style in crispy garlic rosemary roast potatoes.

HOW TO MAKE Copycat Macaroni Grill Rosemary Bread

This bread follows classic steps: bloom the yeast, mix the dough, let it rise, shape, and bake. The method is easy and forgiving. You can make the dough by hand or use a mixer with a dough hook. Use warm water to help the yeast wake up, and let the dough rise in a warm spot.

If you want a lighter option, you can swap half of the all-purpose flour with whole wheat for more fiber. For a healthy version, use less butter for the finish and brush with olive oil instead. You can also make small rolls to bake in an air fryer if you want quick, small loaves.

EQUIPMENT NEEDED

• Large mixing bowl or stand mixer with dough hook
• Measuring cups and spoons
• Wooden spoon or dough scraper
• Baking sheet or bread stone
• Parchment paper or silicone mat
• Clean kitchen towel or plastic wrap
• Pastry brush
• Cooling rack

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!

HOW TO SERVE Copycat Macaroni Grill Rosemary Bread

Serve this rosemary bread warm or at room temperature. Slice and spread with a small amount of olive oil and balsamic, or use a thin spread of butter to keep calories low. For a high protein meal, serve slices with grilled chicken, baked fish, or a bean salad. To make this bread part of a balanced plate, limit a serving to one or two slices. A good portion is about 1 oz to 2 oz per person when you also serve protein and vegetables.

This bread works well for entertaining. For a party, cut into small rounds and top with lean deli meat, tomato slices, or a scoop of bean dip. If you want other baked bread ideas for a party table, try the decorative loaf in cheesy Christmas tree bread for a fun option.

STORAGE & FREEZING : Copycat Macaroni Grill Rosemary Bread

Store cooled bread wrapped in plastic wrap or in an airtight bag at room temperature for 2 to 3 days. To keep it fresh longer, place the wrapped loaf in the fridge for up to 5 days, though the texture may change slightly. For longer storage, wrap the cooled bread tightly in plastic wrap and then foil, or place in a freezer bag. Freeze for up to 3 months.

To thaw frozen bread, move it to the fridge overnight or set the wrapped loaf on the counter for a few hours. To freshen a slice, warm in a toaster oven or in a 350°F oven for 5–8 minutes. For a quick reheat, microwave a slice for 10–15 seconds and then toast briefly to return some crispness.

SERVING SUGGESTIONS

• Healthy serving idea: Pair one slice with a green salad and grilled salmon for a heart healthy, balanced plate.
• Light dip idea: Mix plain Greek yogurt, lemon, and herbs for a high protein dip.
• Meal prep tip: Slice the loaf and freeze individual portions to pull out for lunches or quick dinners — great for meal prep.
• Portion control tip: Use one regular slice with a big salad and a cup of soup to fill up on fiber and protein while keeping calories lower.

VARIATIONS

• Healthier version: Use 1 cup whole wheat flour and 1-1/2 cups all-purpose flour. Reduce the melted butter to 1/2 Tbsp for brushing. Add 1 Tbsp ground flaxseed to the dough for extra fiber. This makes a lighter option and a slightly higher fiber loaf that is better for weight loss plans.
• High-protein or low-carb version: For a higher protein loaf, replace 1/2 cup of the all-purpose flour with vital wheat gluten and add 1/4 cup plain protein powder (unflavored) that bakes well. For a low-carb version, try a blend of almond flour and vital wheat gluten or use a tested low-carb bread mix — note that texture will change and you may need more eggs to bind. These choices can make the bread part of a high protein meal and help with low-carb meal plans.
• Air fryer or oven-baked version: To bake in an air fryer, make small rolls from the dough and place them in the air fryer basket with space between. Cook at 350°F for about 10–14 minutes or until golden, checking often. The oven-baked method above works for full loaves. If you want other air fryer or oven-baked ideas with rosemary, try a savory spice roast like gingerbread cookies with royal icing in season, though these are a sweet holiday option. (This link is to show other baking ideas you may try.)

FAQs

Q: Is this bread good for people on a low calorie plan?
A: Yes. You can make a lighter option by using less butter and swapping some white flour for whole wheat for more fiber and slower energy release. Watch portion size to keep it low calorie and good for weight loss.

Q: Can I make this bread diabetic-friendly?
A: With changes, yes. Use whole grain flour, eat small portions, and pair slices with protein and non-starchy vegetables. Check blood sugar after eating new foods to see how you respond. This helps make it more diabetic-friendly.

Q: How long does the bread last in the freezer?
A: Properly wrapped, the bread lasts up to 3 months in the freezer. Slice before freezing if you want single-serve portions for easy meal prep.

Q: Can I use dried rosemary instead of fresh?
A: Yes. Use about 2 teaspoons dried rosemary if you do not have fresh. Fresh gives a brighter flavor, but dried works well and stores longer.

Q: Is this recipe suitable for weight loss plans?
A: It can be. Use as a smaller part of a meal, choose whole grain flours, and limit added butter. Pair with lean protein and vegetables for a balanced plate that supports weight loss.

Q: Can I make this bread gluten free?
A: You can try a gluten free flour blend, but the texture will differ. Use a tested gluten-free bread recipe for best results. For a gluten free snack idea, check out other healthy bakes such as healthy vegan gluten-free banana bread for inspiration.

MAKE-AHEAD TIPS FOR Copycat Macaroni Grill Rosemary Bread

• Dough ahead: You can make the dough and store it in the fridge after the first rise for up to 24 hours. Let it come to room temperature and rise again before baking. This step is great for meal prep.
• Bake ahead: Bake full loaves and cool. Slice and freeze single servings. Pull out slices for quick breakfasts or easy dinners.
• Quick reheat: Toast or warm slices in a 350°F oven for 5–8 minutes. This gives a fresh-baked feel for a fast meal.
• Plan meals: Make a double batch and freeze one loaf. This gives you a ready choice for busy nights and is great for meal prep, helping you save time and eat well.

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