Alaska’s Oldest Hunting Lodge Est. 1937


Owner Cell: (907) 230-6093

Rosemary Bread

Serves: 2 Loafs
A Macaroni Grill recipe. This recipe is one of our go-to recipes at the lodge. It is also delicious served in the morning as Avocado Toast.


2 tsp. dry yeast
2 tsp sugar
1 cup Warm water
2 TBLS Olive oil, plus more for brushing
2 TBLS dried Rosemary, crushed (we use
our Rainy Pass Rosemary)
1/2 tsp Salt
2-1/2 cups all-purpose flour
1/2tsp Kosher salt
Freshly ground black pepper


1. Combine the yeast, sugar & 1/4 cup of Warm Water in large bowl until yeast dissolves – let stand for 5 min. until foamy.
2. In the same bowl, add 1 TBLS olive oil, 1-1/2 TBLS Rosemary, Salt, 3/4 Cup Warm water and all Flour. I like to mix in 1 cup of four at a time. Mix with large spoon until dough forms. On lightly floured surface, knead dough by hand about 5 min. Rub Olive oil on the inside of a clean bowl & put dough in then flip dough over so top has oil on it. Cover with Saran or cloth and let stand for 1 hour in draft free place. Dough should have
doubled in size.
3. Place a sheet of Parchment paper on a backing sheet. Next place on lightly floured surface & divide in 2 halves. Knead each loaf for a minute or so, sprinkling with flour, as needed and work into ball. Place each loaf on the prepared baking sheet. Let stand, uncovered, for about 1 hour, or until doubled.
4. Preheat Oven to 400 F. Bake loaves for 10 minutes. Remove them form oven & brush with the remaining olive oil. Sprinkle with the Kosher salt & Pepper & remaining Rosemary on top of both loaves. Return to Oven and bake for another 10-12 minutes until golden brown. Let Cool slightly and Serve with Seasoned Olive Oil of Salt, Pepper & Rosemary for dipping!

Recipe PDF