I’m Ashlee Marie and today we’re making this rosemary bread. Now, this is a copycat recipe from the Macaroni Grill bread and if you’ve ever eaten there, it’s amazing and now you can have it at home. Don’t forget to subscribe so you don’t miss any of our other videos and let’s get started. First thing you need to do to get the dough started is proof the yeast. So add some sugar and some warm water to the bottom of whatever bowl you’re going to be using for mixing and let it sit for 5 to 10 minutes. We’re going to mix in two cups of all-purpose flour and some salt. Now, since this is rosemary bread we need a lot of rosemary and you definitely want to go with fresh rosemary for this. So you want to start with a bunch of sprigs of rosemary. You want to grab it and pull all of the sprigs off along that that and then make sure you get the top too. The top has some good leaves. Now I like this herb mincer. Whatever you use, you just want to mince it really, really fine. Now we’re going to take one tablespoon of this and put it in our dough now and save the rest for later. You’re going to knead it with your dough hook until it’s nice and elastic. Look at that stretch on this. Now it’s still super sticky, but see how its cleaned the sides of the bowl as its mixed? That’s exactly what we want. If you keep adding flour until it’s no longer sticky, you’re going to end up with a really dense and really hard bread and we don’t want that. To get your bread as light and airy as possible you want to barely add in the right amount of flour. You don’t want to overdo the flour. That’s really the biggest problem I think people have with making homemade bread. So as long as it’s cleaned off the side you’ve added enough flour. Now if your sides are still really sticky as well you can add more flour. i would add just about two tablespoons at a time because this is a smaller batch of dough and it is a little bit more sensitive. Now we’re going to cover this and let it rise until it’s doubled in size. This will take about an hour as long as your house is warm. If it’s on the cool side it will take a little bit longer and if your house is really, really warm it might rise a little bit faster. So now our dough has risen. We’re going to knock it down. Here’s our dough and we’re going to divide it into two. Like I said, this is still really sticky but that’s okay. That’s how we want it. We’re going to place it on some parchment paper. After your dough balls have rested for a few minutes, we’re going to take some melted butter and brush it over the top of our dough balls. Be gentle. And now we’re going to sprinkle the rosemary on top that we have left, as well as some coarse salt, and now we’re going to cover these and let them rise again until they’ve doubled in size. It should go faster this time and take about 45 minutes to an hour. To bake the bread at 425 degrees for about 12 to 14 minutes. The bread is out of the oven. Ooh, still hot. You can see that beautiful color on the bottom as well as the top. Now you can rip this or you can cut it. I kind of do both. Oh, look at that steam. I don’t know if you can see it. Look how light and airy and soft that is. This is perfect and it has a great crunchy outside. This is about as easy as it gets for homemade bread. Even though it’s kind of a sticky mess, you just plop the sticky mess down let it rise, and bake it. It just doesn’t get much simpler than that, especially since there’s not too many ingredients, nothing too complicated about this. This is definitely a go-to recipe, especially when having pasta because it blends so well with pasta dishes. We make homemade Alfredo from scratch, mac and cheese, and then of course, I have a copycat version of my other favorite Macaroni Grill recipe and that is the penne rustica. Now I don’t bother going there anymore because I make both of my favorites on my own, but I’m always looking for a new challenge. So in the comment box down below, let me know what your favorite thing to get is when you go out to eat that you’d like to try to see me do a copycat version of. I love a good challenge, can’t promise that I can actually do it all, but I love trying. Anyway, I hope that you enjoyed this recipe. Let me know if you give it a try and if you’d like to see other breads. Don’t forget to subscribe. We have a lot of fun recipes coming up in 2017 and thanks for watching.