Roman Meal Homemade Bread Recipes

MONTI'S ROMAN BREAD

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

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.

ANCIENT ROMAN BREAD

Steps:

• Put water in mixer bowl and dissolve the yeast.
• Put 4 cups of the flour into the bowl and whip it for 10 minutes.
• Add the salted water.
• If your mixer is heavy duty, put the dough hook on and add the remaining flour (otherwise knead it in by hand) let the dough hook work until it is smooth and elastic.
• Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
• Punch it down and let it rise again.
• Punch it down and form into 2 or 3 loaves.
• Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
• Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves will sound hollow when thumped.
• Use common sense in raising the dough. I frequently use my warming drawer.
• Prep time does not include raising time as it will vary based on your conditions.