Dipping Bread
This started out as a copycat recipe for Macaroni Grill’s bread loaves that they bring to your table before your meal. You know – while you wait for your ridiculously huge meal they give you some ridiculously delicious bread to munch on. Before you know it you and your husband have eaten your way through 2 loaves and FORTHELOVEOFPASTA you try to stop yourself from ripping off one more piece and dipping it in that shallow dish of delicious olive oil.
That bread.
Through the years I have added a few spices here and there but feel free to keep it simple or season it up with whatever would go well with your meal.
This is a basic bread recipe that would be difficult to mess up. If you are new to bread-baking this is a great recipe to start with. If you are a seasoned baker you will like the simplicity of throwing this recipe together for your next meal. It makes 4 small loaves – perfect little portions. The recipe also doubles easily.
We enjoy this bread dipped in plain extra virgin olive oil but we also like to change things up a bit sometimes. Come back later this week and I’ll share the spiced up olive oil recipe too! 🙂
Dipping Bread Recipe
Ingredients
- 1 Tablespoon active dry yeast, or substitute one packet
- 1 Tablespoon sugar
- 1 Cup warm water, 105°-115°F
- 2 ½ Cups flour, separated
- 1 teaspoon salt
- 2 Tablespoons fresh rosemary + extra for sprinkling
- 2 Tablespoons butter, melted
- Sea salt for sprinkling on top
Instructions
- Combine yeast, sugar, and water in a large bowl and allow mixture to become bubbly (5-10 minutes).
- Add 2 cups of flour, salt, and whatever seasonings you are using. Turn out onto a floured surface and knead for about 10 minutes by hand adding additional flour as necessary.
- Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, about an hour.
- Punch dough down and divide into 4 sections. Let dough rest for 5 minutes.
- Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes.
- Just before baking sprinkle with sea salt. Bake at 400°F for 12-16 minutes until golden.
100 Comments on “Dipping Bread”
This has been my gift this year for office friends along with olive oil and seasoning. Everyone loved it and I am definitely an amateur bread maker. Thank you for this recipe!
Is this bread flour or just all purpose?
Can you freeze this bread? Try to figure out if I can bake this in advance of handing it out as holiday gifts.
Made these this afternoon. The BESTESTEST recipe for dipping bread! I think I may try some of your other recipes now, I was so impressed. =)
This is the first time I’ve ever taken the time to write a review for a recipe but I just had to do it because this bread is absolutely fantastic!!! It was so easy & definitely restaurant quality. My husband said it was the best oil dipping bread he’s ever had & I have to agree. Thanks for this amazing recipe!!!
I’m so glad you had success with it!
My uncle, who is NOT a baker, made 4 mini loaves of this bread yesterday..and was raving about on his facebook page. That says alot right there 😛 thanks for sharing (and for bringing the men of the house into the kitchen). It’s really that easy!
Macaroni is a variety of dry pasta made with durum wheat. Elbow macaroni noodles normally do not contain eggs, (although they may be an optional ingredient) and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made. Although home machines exist that can make macaroni shapes, macaroni is usually made commercially by large-scale extrusion.-,*.
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Macarons in Japan are a popular confection known as “makaron”.There is also a version of the same name which substitutes peanut flour for almond and is flavored in wagashi style, widely available in Japan.*`..’
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I made this as a Christmas appetizer. It turned out incredibly delicious and it was super easy. I plan to make it again.
Thanks, Katrina! I love your blog!!!
I made this bread this weekend to go with our pasta dinner. IT WAS FABULOUS! Thank you for posting it! Also, I have never made bread before and it still turned out great, the instructions were easy to follow. Thank you so much. The spiced olive oil is amazing as well!
I found it required a lot more flour than the recipe suggested. But otherwise its wonderful!!!
I made this lovely bread this week – and it turned out great. I gave you credit and linked back here. If you're interested, here's the post: https://cookingmisadventures.wordpress.com/2011/08… Thanks again for sharing such great recipes!
Awesome! It is my go-to bread for weeknight dinners 😉
This looks amazing! Even without the spiced up olive oil! I would dip this in everything I cooked! Pasta sauces, curry, olive oil, butter… the possibilities are endless!
I bookmarked this a couple of days ago, sure I would find the right time for it – and I was right, tonight I decided to make shrimp fra diavolo. I needed a quick-rising bread to go with it and voila, here it is! Thank you for this!
Wowza!!!! I just baked this, and it was absolutely DELICIOUS!!! I got distracted and popped it straight into the oven without the second rise or the sea salt, and it was still incredible! This was my first real attempt at baking bread and I'm beyond pleased with the results! Thank you so much for sharing this!
Thank you. Made this with fresh basil as a seasoning and used it for tomato and mozzarella sandwiches. It was fantastic.
I have never made bread before, but this is definitely a challange i am willing to take! this recipe looks too good to pass up!
I don't have a Macaroni Grill near me, but I don't really need one now that I have this recipe. I love this post!
Oh LindaRose- wow. I'm so sorry. I make this bread often for my family just as stated. And many of my readers have now made it with success. I wonder if your water was too hot and it killed the yeast? I agree that it is an unusual recipe and I like that it is simple. Having not seen your results I would suggest trying again with warm water and also giving it plenty of time to rise and rest. I'm curious to know your results.
Just tried this lovely sounding bread…I must have done something very wrong…I followed the recipe to the letter..noticed there was no shortening or butter in the 'batter' but went ahead…my result was rather disappointing…what have I done wrong? please help…
LindaRose
Just made this for our lunch…served with feta, cucumbers and fried banana peppers from the garden. Apparently this is to be added to my recipe rotation and served more often as advised by my husband and sister.
I already make the rest of our bread and buns and find that yeast really doesn't need to be proofed. I add it to the flour (fleishmann) and always get good results. I stopped proofing yeast 30 years ago when I was able to obtain bakers yeast that looked like a pound of butter.
I love that dipping bread and bet it would be even more delicious coming out of your own kitchen. Awesome recipe 🙂 and…fortheloveofpasta. I love it! Seriously laughed out loud. Thank you!
This looks amazing! I may have to make some tomorrow! Thanks for sharing!
I am new to bread making so this is on my list to try. The pics are great I want a big hunk of this bread to dip in that oil. mmmmmm
I think this might be my new bread recipe to try. I love how easy it is – and how it is baked on a cookie sheet! Though, we're like you, we'll probably eat it in a day!
Thank goodness I don't live near a Macaroni Grill but I have had their insanely good bread. Thanks for the recipe, awesome pictures and Congrats on making Top 9!
Oh dude…. I miss Macaroni Grill, haven't eaten at one in several years but I do remember the fantastic bread. Thank for sharing this wonderful recipe!
Yes! Why do they keep offering us that delicious, carb loaded bread before every meal?!? I just can't say no as i dig into the warm, yeasty bread, slather it in butter and a little salt and pepper or olive oil. Ymmm ymm ymmm. Thanks for making this simple looking recipe for this yeast challenged cook. 🙂
Congrats on making Top 9!
The bread looks so flaky and nice and that dipping sauce is making me drool!
OMG yes chips too! What is it about restaurant chips and salsa?! I can eat my weight in that stuff!
I don't see why not?! I've never done it but I don't think it would really change anything. Let me know if you try out that switch 😉
I LOVE this bread too! It is just so darn tasty! I'll definitely try this one out!
I never could resist bread. 😉 This makes such a tasty nibble…..though it would be tough to save room for the meal….ehehehe.
If there is one thing that I absolutely love it is home made bread dipped in olive oil! This recipe sounds very simple and it looks fantastic. Can't wait to read about the spiced up dipping sauce. Congrats on Top 9 today, it is well deserved.
I just made a bread just like it and it was perfect for dipping! And yeah, rosemary is always a win 😀
Oh my goodness this bread looks amazing!!! I wouldn't mind having some of it for breakfast. YUM! 🙂
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Yes, please! I'll have a loaf of this…and then a giant pasta meal. 🙂 Looks absolutely delicious!
Congrats on the top 9! This bread looks delicious!
Hello Katrina,
Congrats on making it to the Top 9!I absolutely loved the look and feel of your Dipping Bread! I'm hosting the 2nd round of 'Let's Bread Bread Together' and just thought of giving you a nudge:) please do come over sometime and take a look and even link-up your lovely recipe if u you wish to!
Cheers,
Wit,wok&wisdom
"For the love of pasta"….thanks for this recipe. Complimentary bread and chips (at Mexican restaurants) should be banned. But, I love this recipe and will make it for home!
I could definitely have this bread for a whole meal! It's an addiction =)
Thanks Katrina for delicious recipe. Can we add milk instant of water for more nutritional value.
I love bread, but I have to admit that my favorite part about it is dipping it into various sauces 🙂 This is definitely the perfect vehicle for that!
This is the type of bread my family devours! Love it!!
Yeyyy Katrina- Congrats on top 9!!!!
Pretty and rustic….Just right for dipping in balsamic+olive oil or even brilliant for a panini….bookmarked this – will have to try it at some point.
beautiful space -will be back soon.