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 tbsp granulated sugar
1 package dry yeast
1 1/2 cups lukewarm water
4 cups all-purpose flour
2 tsps salt, divided
1/2 cup finely chopped onion
2 Tbsp dried rosemary, finely crushed
2 tsps vegetable oil
Combine sugar, yeast & lukewarm water, stirring to dissolve yeast
Stir in the flour, a cup at a time, then add 1 1/2 tsps of salt & the onion
Mix well, then knead on a lightly floured board until smooth
Place dough in an oiled bowl & let rise until doubled, covered with a clean linen towel
When doubled, punch down again
Flatten out dough on an oiled cookie sheet
When an even 1 inch thick across, pat the top of the dough lightly with vegetable oil
Let dough rise again until doubled
Sprinkle with remaining salt & the rosemary
Bake in oven, preheated to 400 deg F, for 20 to 25 min
Serve hot
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