Aaron’s rosemary bread

I always think of my younger son Aaron when we have this rosemary bread, because it’s one of his very favorites.  (We all like it a lot, but he loves it.)

I started with this recipe, but have modified it fairly extensively, mostly to boost its spiciness.  (If you’re hungry, this one will really drive you crazy when the machine starts baking, because you get the usual bread smell mixed with marvelously fragrant rosemary.)

• 1 cup warm water
• 2 tablespoons olive oil
• 2 1/2 cups bread flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon ground black pepper
• 2 tablespoons rosemary
• 1 tablespoon butter, softened
• 2 teaspoons active dry yeast, or 1 1/2 teaspoons bread machine/rapid yeast

Follow directions for your machine.  For an old-fashioned vertical bread machine like mine, put the water and olive oil in, then all of the dry ingredients (except the yeast).  Make a slight depression in the center for the yeast, and put it in last.  Quarter the butter and put it in each corner.  Select the basic/white cycle and medium color, and start.

This bread evokes the bread at Macaroni Grill, but it’s noticeably lighter.  It’s a fantastic spaghetti companion.

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