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.


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.


Anonymous said...

Dear Leanna: Recently returned to my home state (IL), I don't get to have Monti's bread anymore :( I have the recipe and have made it a couple times, but it never turns out right; not light enough, too dense. Do you know what I might be doing wrong? Thanks! Michelle

Leanna said...

Hi Michelle - thanks for stopping by!

This should be a wet dough compared to other bread recipes. You might try sifting your flour before measuring to make it lighter. As long as you're working with a wet dough you can even substitute some whole wheat flour in the recipe. I hope this helps- sorry it took so long to get back to you. Leanna