I really like the food they serve. Well, I think I like the food they serve. Mostly, I am full by the time my dinner arrives, because I've eaten an embarrassing amount of their delicious bread, which is served with an olive oil/balsamic vinegar duo. How can you go wrong?
So I decided to make a version of the bread at home, and guess what? It tasted GREAT!!! I even made a plate with the dipping oil...
Here's what you need:
- 1 Tb yeast
- 1 Tb sugar
- 1 cup warm water
- 2 1/2 (or so) cups flour
- 2 Tb chopped fresh rosemary
- 1 tsp salt
- 2 Tb butter, softened
Then add the salt, 1 Tb of the chopped rosemary, 1 Tb of the soft butter, and 2 cups of the flour:
Then put the dough hook on your Kitchen Aid and knead it for about 5 minutes, adding enough flour to make the dough pull away from the sides of the bowl and climb the dough hook. This was about 3/4 cup more flour for me.
After the kneading is done, put the dough into an oiled bowl, turning once to coat:
Then let it rise until doubled:
Then divide it into two balls and place on a cookie sheet sprayed with Pam. I really need to buy some "blog" cookie sheets. The ones I have are embarrassing. Sheesh.
Then take the other 1 Tb of chopped rosemary, and gently press it into the top of each of the balls:
Then let them rise again, about 20 minutes or so, then bake in a preheated 375 degree oven for about 20 or 25 minutes.
While the bread is baking, take the other 1 Tb butter and put it in a little bowl on top of the stove, so it can melt. I added a swig of olive oil, because I like olive oil. And because butter just isn't enough fat for me, so I wanted to add more.....
You can also make the dipping oil plate. I put a few grinds of fresh pepper and a smidge of dried oregano on a salad plate:
Then poured a bit of olive oil (extra virgin) and balsamic vinegar onto the plate:
When the bread is done (see how golden and yummy the crust looks?) Give it a brush with the butter:
Then slice it up and serve it with the oil and vinegar!! My family LOVED this bread- I'll bet yours will too!!
I got this recipe from http://www.food.com/