Macaroni Grill Rosemary Bread

Ingredients:
1 TBSP yeast
1 TBSP sugar
1 cup warm water
2 1/2 cups flour
1 tsp. salt
2 TBSP rosemary chopped small
2 TBSP butter

Directions:
Place yeast, sugar and warm water in bowl and allow to become bubbly. Mix in 1 TBSP butter, salt and 2 cups flour. Add 1 TBSP rosemary. Knead for about 10 minutes by hand or 5 minutes in a food processor or bread mixer until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover and let rise until double in size, about 1 hour. Punch down dough and divide in half, let rest about 5 minutes. Spray baking sheet with cooking spray. Shape the dough into 2 small oval loafs. Sprinkle with remaining chopped rosemary, pressing in lightly. Let loaves rise again about 45 minutes. Bake for 15-20 minutes in a preheated 375 degree oven. Remove from oven and brush with remaining butter.

I forgot to sprinkle the top of the loaves with the remaining rosemary. Also, during baking I brushed a little egg white on the top to make them more golden. When they were done, I brushed butter on the top and sprinkled with salt. It was SO yummy. The flavor is almost exactly live Macaroni Grill. We loved it!