Even though I love the flavor of the so-called “artisan” breads that have long, slow, usually overnight rises or ferments, they don’t always fit into my schedule to make. More realistically, (not to mention more truthfully….) I usually don’t get my act together in enough time to make them when I decide I want bread. So I’m always on the lookout for bread recipes with a great taste, but that can be put together in a half-a-day or so.
A couple of months back, I found one of those type of recipes in, of all places, the “Food Network Magazine”. Yes, I know. The Food Network. I’m ashamed to even type those words, because in other places out there in the cyber ‘scape, I’ve been one of the most vocal critics of the turn that FN’s programming has taken in the last five or so years. I’m tired of watching other people eat, I want to watch people actually cook. I *know* how to eat, and I’m pretty good at it. Cooking tips, them I’m always in the market for. I’m tired of challenge shows. I’m tired of endless shots of whirring assembly lines, with admittedly cool machinery, churning out candy and potato chips. I’m especially tired of watching people eat grossly huge amounts of food (lookin’ at you Guy Fieri). I realize I’m not in FN’s demographic, nowhere near it. But still…..
That said (and rant over), the “FN Magazine” is surprisingly very, very good. I’ve got to give them props for it and credit where it’s due. I got an issue as a freebie about a year ago, and liked it, so picked up a copy or three off the newsstands. Liked them too, so I subscribed (see, I truly am a dinosaur….I subscribe to paper magazines !).
According to “FN Magazine”, this is a copy-cat recipe for a “famous Italian chain restaurant’s” rosemary-olive oil bread. You know the chain….it has a “Grill” in the name, and a “Mac” on the front end. While I think that the chain’s food quality has really declined in recent years (day-um, I’m cranky today aren’t I? Or at least hyper-critical…sorry, I’ll go get another glass of wine and see if I can’t lighten up a bit), I do think that their bread is every bit as stellar as it was when they started out.
And this…? This is a pretty damn good clone. It certainly was, as they say, “close enough for government work”.
Let’s get to it, shall we?