Sunday, December 14, 2008
Monti's Roman Bread
Monti's La Casa Vieja is situated across the street from the old flour mill in Tempe, right at the foot of the Mill Avenue bridge over the Salt River/Tempe Town Lake, across the street from Tempe Beach Park. The restaurant has been at that location since 1956 and has been designated a historic landmark. The food is fantatic and when you eat too much of it (and you will!) a stroll around the park or window shopping on Mill Avenue will help the waistline. :-)
Monti's Roman Bread is probably my favorite bread to bake in the winter to warm up the house. The smell of the fresh rosemary is heavenly! This bread is good with butter but it's fantasic when topped with baby swiss cheese.
MONTI'S ROMAN BREAD
1 tablespoon sugar
1 cake yeast
11/2 cups lukewarm water
4 cups flour
2 teaspoons salt
1/2 cup finely chopped onion
chopped fresh rosemary
Olive oil and salt, as needed
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 doubled in size. Punch down.
Flatten dough on oiled cookie sheet to about 1-inch thick. Oil the top of the dough.
Let rise until doubled in size.
Sprinkle with salt and fresh rosemary.
Bake at 400 degrees for 20 to 25 minutes.