casa vieja roman bread
Casa Vieja Roman Bread This bread is served with every meal at Monti's La Casa Vieja in Tempe, Arizona. 1 tablespoon granulated sugar 1 package dry yeast 1 1/2 cups lukewarm water
Ingredients
- 1tablespoongranulated sugar
- 1packagedry yeast
- 11/2 cups lukewarm water
- 4cupall-purpose flour
- 2teaspoonsalt, divided
- 1/2cupfinely chopped onion
- 2tablespoondried rosemary, finely crushed
- 2teaspoonvegetable oil
Directions
- 1
Casa Vieja Roman Bread This bread is served with every meal at Monti's La Casa Vieja in Tempe, Arizona
- 2
1 tablespoon granulated sugar 1 package dry yeast 1 1/2 cups lukewarm water 4 cups all-purpose flour 2 teaspoons salt, divided 1/2 cup finel
- 3
Stir in the flour, a cup at a time, then add 1 1/2 teaspoons of salt and the onion
- 4
Mix well, then knead on a lightly floured board until smooth
- 5
Place dough in an oiled bowl and let rise until doubled, covered with a clean linen towel
- 6
When doubled, punch down again
- 7
Flatten out dough on an oiled cookie sheet
- 8
When an even 1 inch thick across, pat the top of the dough lightly with vegetable oil