I have a recipe for rosemary bread that is supposed to be a quick mock version of Macaroni Grill’s Rosemary Bread. The recipe follows. The problem is that it always has a crispy crust when it comes out but upon sitting for any amount of time the crust turns soft and wrinkles up. I have tried the ice cubes in a pan, making the dough wetter/drier and it always turns out the same way. Anyone have any hints? I have a gas oven if that makes a difference. I have included a picture as well.
1 Tablespoon instant yeast
1 tablespoon sugar
1 Cup water - warm
roughly 2 1/2 cups AP flour
2 tablespoons chopped fresh rosemary
1 Tablespoon melted butter
1 teaspoon salt
Mix the warm water, sugar and yeast and let sit for 10 minutes until frothy
Add flour, butter, and rosemary. Mix until combined and let sit for 20 minutes. Knead in salt and knead in stand mixer for 5-6 minutes.
Let rise until doubled. Punch down and let sit for 5 minutes. Form into 2 balls and place on baking sheet. Let double. Bake in a 375 degree oven for 20 minutes or untill top is golden brown.