Copycat Macaroni Grill Bread

There is nothing like the smell of fresh baked bread...especially when it includes fresh herbs you just picked from your garden!  I cannot tell you how amazing this bread smelled coming out of the oven, so you better try it for yourself!  To make it even better, it tastes as good as it smells! 

Copycat Macaroni Grill Bread

1 1/2 t active dry yeast
1 C warm water
3 T olive oil
1/4 t sugar
2 1/2 C flour
1 1/2 t salt
1/4 t McCormick Italian Seasoning Grinder
1/4 t cracked black pepper
3/4 T fresh rosemary, snipped
1 egg
butter and salt

1. In the bottom of your mixer combine water, yeast and sugar. Mix it around a bit with a spoon and let it sit for 5 minutes.
2. Add the salt, oil and 1 C flour. Mix for 30 seconds to incorporate.
3. Add the rest of the flour about 1/2 C at a time, while the mixer continues to mix.
4. When all of the flour is incorporated mix on high for about 7 minutes.
5. While your mixer is doing it's fine work, get your herbs and seasonings ready to go. You don't want to eat any of the thick stem that rosemary comes on, only the little needles. Pull the needles off backwards off the stem...they come off easily.
6. When your dough is done mixing add the rosemary, pepper and Italian seasoning. Mix just until incorporated.
7. Cover your mixing bowl with a kitchen towel and let it rise for about 40 minutes, or until doubled in size.
8. Divide the dough into 2 parts. Shape into balls and place on a sprayed cookie sheet, or a cooking stone with a bit of olive oil on it.
9. Spray a sharp knife with cooking spray and cut 2 slits in the top of the bread.
10. In a small bowl whisk an egg until frothy. Brush the egg all over the top of the loaf and into the cracks.
11. Place the loaves into a warm oven. (I set mine to 175) Let them rise until doubled in size, about 15 minutes.
12. Turn your oven up to 375 degrees and bake for about 20 minutes, or until golden brown.
13. When the loaves come out of the oven, place them on a cooling rack. Brush butter over the tops and sprinkle a little bit of salt over the top of the butter. Be careful to not get too much. I used my salt grinder.

Recipe Source: Jamie Cooks It Up!