Sunday, September 20, 2009

Monti's Roman Bread

1Tbsp yeast
1 1/2 cups lukewarm water
4 cups flour
1 Tbsp sugar
1/2 cup finely chopped onion
2 tsp salt
dried rosemary
oil and salt as needed
Combine sugar, yeast and lukewarm water to dissolve. Add flour, salt, and onion. Knead until smooth. Place dough in an oiled bowl and let rise until doubled in size. Punch down. Flatten out 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 dried rosemary. Bake at 400 for 20-25 minutes. Serve hot. Great cut in half and used for a sandwich. Serves 6-8.

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