DIY Macaroni Grill Bread with Spicy Oil and Vinegar Dip

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Macaroni Grill Bread1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 C warm water (105 — 115 degrees)1 tsp. salt
2 Tbsp. rosemary, chopped. Set some aside for sprinkling on top1 Tbsp. olive oil

2 ½ cups white flour2 Tbsp. butter or margarine
, to be used laterSea salt

, to be used later
Mix yeast and sugar into warm water for about 10 minutes oruntil yeast is frothy.  Slowly add the salt, rosemary, and olive oil into the yeast mixture. Knead liquids into the flower until it’ssoft and stretchy and not sticky.  Add more flour if needed. Put the dough in an oiled bowl and coveruntil it’s doubled in size. Punch the dough down and let it rest for 5-10minutes, then shape the dough into two circle loaves.  Cover and let the loaves riseanother 45 minutes or until doubled in size. Spread the melted butter over the loaves and sprinkle with sea salt and the remaining rosemary. Bake at 450 for 20-25 minutes. Serve with spicyoil and vinegar bread dip. Recipe below. 
Spicy Oil and Vinegar Dip
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 ½ tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 ½ teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


This recipe makes a lot, so be prepared. You can always cut the recipe in half. In a bottle with a lid, mix all ingredients. Seal bottle and refrigeratemixture for 8 hours, or overnight. Shake well before serving. Store in therefrigerator. 


Stephanie