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.
108 Comments on “Dipping Bread”
I’ve tried several “easy bread” and “artisan bread” recipes over the years, but this one is by far the best one! I just made it tonight and it’s seriously delicious. I did add extra olive oil in the bowl for the rise. And used flakey kosher salt on top of the melted butter.
So good!!! Saving this recipe.
Unbelievably perfect. Thanks so much!
I’ve already asked a question but I forgot to praise Katrina for a superb recipe and add the 5 stars. This is the very first time I’ve ever cooked bread! I sure hope someone answers my other review and question. Yes, I ate a whole loaf, saved a loaf and sent two loaves to my daughter and family across the corn field.
The daughter and granddaughter love it. Wife didn’t get to try it since she’s in Nashville. It didn’t turn out as “airy” inside or as hard as I hoped it would but it tastes great!! I did everything per the recipe. What did I do wrong?
Thank you for sharing your recipe.