Monti's Roman Bread
"From Monti's Restaurant in Tempe, Arizona. Here is the recipe you requested. This recipe has been in the Monti family for many years. In fact, Mr. Monti's parents brought it over from Italy with them, some eighty years ago. The Bread was brought to Monti's by Mrs. Shirley Monti, who learned the recipe from Leonard's sister Emilia."
photo by Sir Chef Cory
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 Loaf
ingredients
- 2 1⁄4 teaspoons yeast (1 Package)
- 1 1⁄2 cups lukewarm water (100 degrees)
- 4 cups flour
- 1 tablespoon granulated sugar
- 1⁄2 cup finely chopped onion
- 2 teaspoons salt
- dried rosemary
- oil, as needed
- salt, as needed
directions
- 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.
Questions & Replies
-
I got my recipe from a waitress at Monti's back in the 1980s. Hung on to that forever and somehow lost it. I ate there all the time. Once a month maybe? At least every couple of months. So sad to hear it's no longer there although I always felt the place was haunted or maybe due to claustrophobia from the low ceilings, tight maze like atmosphere. You been there you get it! Really good eating. So so glad I came across this! -
I have been looking for this receipe forever.. I tht it was dill bread tho
Reviews
-
I grew up in Tempe. It's really sad that Monti's is gone. I remember It was like walking through a dark maze. There was even one original adobe wall IIRC. It's the place I always picked for my birthday celebration. I probably ate there at least 20 times. I had the recipe from a newspaper clipping, but lost it over the years. This bread is perfect as an accompaniment to steak. -
Stores I went to didn't have dried Rosemary, so I used fresh. Dough was stickier then I expected, but I'm not a baker. End product was moist and super yummy! Recipe is a keeper!
-
I am so happy Chef Cori is sharing this amazing bread. I came to Montis '97-'98 while staying in Tempe on business trips. I never tired of this bread, delicious. ??
-
Amazing! Exactly like from Monti's. Thank you SO much for sharing this recipe! -
Chef #704580 - to answer your question, just put the ingredients in your machine in the order your machine suggests and then set your machine on the dough cycle. You'll have to remove the dough so you can then shape it correctly and bake in your oven.
see 1 more reviews
Tweaks
-
Used fresh rosemary.
