Best Grill Bread Recipes

ROMANO'S MACARONI GRILL ROSEMARY BREAD

Steps:

• Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
• Mix in 1 T butter, salt, and 2 cups of flour.
• Add one tablespoon of the fresh chopped rosemary.
• Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
• Add more flour if necessary.
• Oil a bowl, put dough in it and cover with a towel.
• Let dough rise in a warm place for one hour until doubled.
• Punch down dough and divide in half.
• Let dough rest about 5 minutes.
• Spray baking pan or cookie sheet with cooking spray.
• Shape the dough into 2 small rounded oval loaves.
• Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
• Let loaves rise again until doubled, about 45 minutes.
• Preheat oven to 375°F.
• Bake for 15 to 20 minutes, until lightly browned.
• Carefully remove from oven, brush with remaining butter (and salt if desired.).

CARRABBAS ITALIAN GRILL BREAD DIP MIX

Steps:

• 1. To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil (about 1/2 cup) over and mix together.
• 2. Dip crusty Italian bread into the oil/herb mixture.
• 3. NOTE: Because this mix contains fresh garlic, refrigerate unused portion and use within 1-2 weeks.

GRILLED GARLIC BREAD WITH BASIL AND PARMESAN GARLIC, CHEESE AND BASIL ON BREAD IS A CLASSIC TO GO WITH PASTA, BUT THIS RECIPE IS MADE ON THE GRILL. WITH FEW INGREDIENTS (AND THINGS TO CARRY), IT CAN B

Steps:

• Light a grill or turn heat to high. Drizzle both sides of bread with olive oil and grill for 2 to 3 minutes without turning, until one side is crisp and beginning to char. Remove bread from grill and rub grilled side thoroughly with the cut garlic. Evenly distribute Parmesan on the grilled side and return toast to the grill, cheese side up. Close lid and cook for another 2 to 3 minutes, or until cheese is melted. Transfer to a cutting board, slice each piece of toast in half and serve garnished with basil leaves.

MACARONI GRILL BREAD DIPPING OIL

Steps:

• combine seasonings and olive oil top with parmsean cheese.
• dip pieces of bread into oil.

MACARONI GRILL BREAD DIPPING OIL RECIPE - (3.7/5)

Steps:

• Combine seasonings and olive oil top with parmsean cheese. Dip pieces of bread into oil

CARRABBA'S ITALIAN GRILL LIMONCELLO BREAD PUDDING

Steps:

• In a small saucepan, make limoncello syrup by combining 1/4 cup sugar with 1/4 cup limoncello. Bring to a boil, stirring constantly. Remove from heat and cool completely. Preheat oven to 350 degrees. Lightly grease 9x9" baking dish. In a large bowl, whisk together eggs, then add remaining sugar and limoncello, cream, milk and vanilla. Add bread cubes and stir together until liquid is absorbed. Pour into prepared baking dish, cover with foil and let stand 20 minutes. Bake, covered, 30-40 minutes or just until set. Serve warm or chilled. Top with ice cream, drizzle with limoncello syrup and garnish with mint.

RED FISH GRILL'S DOUBLE CHOCOLATE BREAD PUDDING

Steps:

• 1.Scatter the bread cubes in a 9-by-13-inch glass baking dish. Set aside. 2. In a heavy 3-quart saucepan, combine the cream, milk, and 1½ cups sugar. Cut the piece of vanilla bean in half lengthwise, and scrape the tiny beans into the cream mixture. (Discard the scraped bean pod or add it to granulated or powdered sugar to make vanilla sugar.) 3. Bring the cream mixture to a simmer over medium-high heat, whisking constantly until the sugar dissolves, then whisking occasionally. 4. Add the chocolate chips and continue cooking until the chocolate is melted, about two minutes more, whisking frequently and being sure to scrape the pan bottom clean as you whisk. Remove from heat. 5. In a large mixing bowl, lightly whisk the eggs until frothy. Very slowly add the chocolate mixture to the eggs, whisking constantly so the eggs don't curdle. Pour this custard mixture over the bread. Let the custard sit until cool enough for you to put your hands in it, about 10 minutes. 6. Once the custard is cool enough, toss the bread cubes with your hands, squeezing the cubes in the liquid to make sure all are well saturated. Cover and refrigerate overnight. About three hours before baking the pudding, remove the pan of pudding from the refrigerator, and evenly sprinkle the top with ¼ cup sugar. Let the pudding sit at room temperature for 45 minutes. Meanwhile, preheat the oven to 300°F. 7. Once the pudding has sat 45 minutes, seal the baking dish with aluminum foil. Bake the pudding until a toothpick inserted in the center comes out almost clean and the pudding looks solidified with no puddles of liquid on the surface, about two hours. Once done, it will also start developing a few small, shallow cracks on top and there will be an irresistible smell of chocolate emanating from the oven. 8. Remove the pudding from the oven and let it sit for 15 minutes at room temperature before serving.

MACARONI GRILL ROSEMARY BREAD COPYCAT

Steps:

• 1. Place yeast, sugar, and water in large bowl or food processor and allow to proof until the mixture becomes bubbly.
• 2. Mix in 1 tablespoon butter, salt, and 2 cups flour. Add 1 tablespoon rosemary. Knead by hand for about 10 minutes or in a food processor for about 5 minutes until smooth and elastic. Add more flour, if necessary. Place in an oiled bowl and turn the dough to coat. Cover with a towel and allow to rise in a warm place until doubled in bulk, about 1 hour.
• 3. Punch down dough, divide in half, and let it rest for about 5 minutes. Spray a baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 tablespoon rosemary over the bread and press lightly into the surface. Let the loaves rise again until doubled, about 45 minutes.
• 4. Preheat oven to 375 degrees F (190 degrees C). Bake for 15 to 20 minutes or until lightly browned. Carefully remove bread from the oven and brush with remaining tablespoon of butter and sprinkle with salt, if desired.

MACARONI GRILL BREAD RECIPE - (4.4/5)

Steps:

• 1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. 2. Mix in 1 T butter, salt, and 2 cups of flour. 3. Add one tablespoon of the fresh chopped rosemary. 4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. 5. Add more flour if necessary. 6. Oil a bowl, put dough in it and cover with a towel. 7. Let dough rise in a warm place for one hour until doubled. 8. Punch down dough and divide in half. 9. Let dough rest about 5 minutes. 10. Spray baking pan or cookie sheet with cooking spray. 11. Shape the dough into 2 small rounded oval loaves. 12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. 13. Let loaves rise again until doubled, about 45 minutes. 14. Preheat oven to 375°F. 15. Bake for 15 to 20 minutes, until lightly browned. 16. Carefully remove from oven, brush with remaining butter (and salt if desired.).

CARRABBA'S ITALIAN GRILL BREAD DIP MIX

Steps:

• Grind together To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.

BETTER-THAN-PITA GRILL BREAD

Steps:

• Whisk together flour (2 cups), sugar, salt, and yeast in a bowl until combined. Whisk together water, oil, and egg in another bowl until combined well, then stir into flour mixture until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to keep dough from sticking, about 2 minutes (dough will not be smooth). Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a warm draft-free place 10 minutes.
• Cut dough into 10 pieces and form each into a ball. Working with 1 piece at a time, flatten balls, then roll out into 6-inch rounds (less than 1/8 inch thick) on lightly floured surface with a lightly floured rolling pin.
• Preheat grill pan or skillet over moderately high heat just until smoking, then reduce heat to moderate and grill bread rounds, 1 at a time, turning once, until marks appear and bread is cooked through, about 2 minutes. Keep breads warm, wrapped in a cloth napkin.

MACARONI GRILL'S BREAD

Steps:

• In a medium/large bowl, mix yeast with warm water. Wait five minutes.
• Add the sugar, flour, salt, and oil. Knead until light.
• Add herbs and pepper. Knead into dough until blended.
• Place dough in well oiled bowl and allow to rise for 1 hour. After one hour, punch dough down and let rise for another 30 minutes.
• Place on baking sheet in a loaf shape. Sprinkle top with a bit of salt and rosemary.
• Bake at 370 F for about 25-35 minutes, or until top is golden.
• Note: Inside may seem a bit doughy when cut at first, but as long as the top is golden and hard your fine.

GRILL BREAD

Steps:

• On a lightly floured surface, roll out each roll into an 8-in. to 10-in. circle, turning dough frequently; set aside. , In a large skillet, saute garlic in oil until tender. Add mushrooms; saute for 2-3 minutes. Add the onion, peppers, peas, salt, pepper and oregano; cook 3 minutes or until crisp-tender. , Meanwhile, grill bread, uncovered, over medium-high heat for 30-45 seconds on each side or until lightly browned. Fill with vegetable mixture and serve immediately. The bread can be reheated in the microwave.

PAN FRIED, ON THE GRILL OR IN THE OVEN _ GARLIC BREAD !

Steps:

• 1. Slice the bread into 1/2 inch to 1 inch thick slices (I cut the slices on a slight angle).
• 2. Melt the butter in a small sauce pan with olive oil.
• 3. Either dip both sides of bread quickly in the butter mixture, or brush the mixture on both sides of the bread.
• 4. Place the buttered bread into a medium - hot skillet. Sprinkle lightly with garlic powder (Never use garlic salt) (if you want a little salt, sprinkle a little on... but not needed). When the bread is browned a bit, flip it over and sprinkle the browned side with garlic powder. Flip over again for a few seconds and remove from heat.
• 5. *** When making this for the oven, only butter one side of the bread and only sprinkle one side. *** You can add shredded parmesan and mozzarella cheeses to any version of this... but oven version is best for cheese.
• 6. This bread is great with this dip! https://www.justapinch.com/recipe/colleen-sowa/cannellini-hummus-dip-for-grilled-breads/quick-easy-healthy-crackers

MESA GRILL BREAD/ROLLS

Steps:

• Put yeast, water and sugar in mixer bowl and let proof.
• Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
• Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.
• Cover with plastic, proof for 15 minutes.
• Form loaves/rolls, cover with towel and proof for 1/2 hour.
• Score loaves/rolls,egg wash and sprinkle with additional polenta.
• Bake at 350 until golden.

MACARONI GRILL'S ROSEMARY HERBED BREAD FOR BREAD MACHINES RECIPE - (4.7/5)

Steps:

• Place ingredients, according to manufacturer's directions into your bread machine. Some call for all liquids, or all dry ingredients first, so know your machine. Set machine to "dough cycle" and wait. (This takes most machines about an hour and a half for a full cycle). Remove from machine when cycle is complete and place on a lightly greased baking sheet. Shape dough by hand, into a rectangular mound, spreading kind of thin, maybe an inch or two of thickness. Cover and let rise in a warm place for about an hour or until doubled in size. (This is a good time to go ahead and turn the oven on to preheat and help warm the kitchen). Brush with a little olive oil, sprinkle with rosemary and salt if desired. (This is the way its done at Macaroni Grill). Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread. Have everyone tear their pieces of bread with their hands,and serve with olive oil flavored with fresh ground pepper.

MACARONI GRILL ROSEMARY BREAD

Steps:

• Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, salt and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375. Bake for 15-20 minutes until lightly browned.

BREAD PUDDING WITH DRIED CHERRIES ON THE GRILL

Steps:

• Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time.
• Cut bread into cubes and set aside.
• In a large bowl, beat the eggs until frothy, about 3 minutes.
• Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended.
• Add milk, then stir in dried cherries and lemon zest.
• Add bread cubes and toss until mixed well.
• Let rest for about 45 minutes, patting the bread down into the liquid occasionally.
• Transfer bread and egg mixture to a 5- by 9-inch loaf pan.
• Place pan in center of cooking grate and grill over indirec medium heat for 50 to 60 minutes or until top is well-browned and puffy.
• Slice and serve warm with low-fat frozen yogurt, if desired.