Name: Monti's Roman Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 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

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Recipe by Sir Chef Cory

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Monti's Roman Bread created by Sir Chef Cory

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.

Ready In:: 1hr
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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.

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RECIPE MADE WITH LOVE BY

@Sir Chef Cory

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@Sir Chef Cory

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"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."

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question by Sandy F.

1/11/2019

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!

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review by Hans N.

6/23/2018

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.

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tweak by Hans N.

6/23/2018

Used fresh rosemary.

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question by Jana K.

4/12/2018

I have been looking for this receipe forever.. I tht it was dill bread tho

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review by Melissa S.

12/5/2017

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!

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