Montis Roman Bread Recipes
MONTI'S ROMAN BREAD
From Monti's Restaurant in Tempe, Arizona. Here is the recipe you requested. This recipe has been in the Monti family for many years. In fact, Mr. Monti's parents brought it over from Italy with them, some eighty years ago. The Bread was brought to Monti's by Mrs. Shirley Monti, who learned the recipe from Leonard's sister Emilia.
Provided by Sir Chef Cory
Categories Yeast Breads
Time 1h
Yield 1 Loaf
Number Of Ingredients 9
Steps:
- Add Sugar and yeast to lukewarm water and stir to dissolve yeast.
- Add flour, salt and onion.
- Knead until smooth.
- Place dough in an oiled bowl and let rise until double in size.
- Punch it down, flatten out dough on an oiled cookie sheet to about an inch thick.
- Sprinkle with salt and dried Rosemary.
- Bake at 400 degrees for 20 to 25 minutes. Serve hot.
MONTI'S ROMAN BREAD
Adopted recipe, supposedly from Monti's Restaurant in Tempe, Arizona. Before serving, they brush it with melted butter, and serve it piping hot.
Provided by Lightly Toasted
Categories Breads
Time 1h15m
Yield 1 tray, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a warmed glass or metal bowl combine water, yeast and sugar.
- Completely dissolve yeast.
- Add flour, salt and onion, and knead until smooth (you can use a mixer if available).
- Place dough in an oiled bowl and let rise until it doubles in size.
- Remove from bowl and roll out to desired size (recommend a sheet pan at least 9X13) Brush oil on surface liberally and sprinkle with rosemary.
- Bake in hot oven approximately 15 to 20 minutes.
- Serve HOT.
MONTI'S ROMAN BREAD
Steps:
- Combine water & sugar in large mixing bowl. Sprinkle yeast over & stir well. Let stand until foamy, about 5 min. Chop onion in food processor. Add in 2 cups flour blending well. Add another 2 cups flour & 2 t. salt. Process until forms ball. Knead by hand on floured board until smooth. Place ball in well oiled bowl turning to coat. Cover w/ towel & let rise until doubled - 1 hr. Turn dough out onto oiled baking sheet & shape into round loaf 1" thick. Let rise until doubled - 1/2 hour. Preheat oven to 400 degrees. Brush top of loaf lightly w/ oil. Sprinkle w/ coarse salt & rosemary. Bake until top is very lightly browned, 20 - 25 minutes.
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