Homemade Roman Meal Bread Food

MONTI'S ROMAN BREAD

Steps:

• 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.

ANCIENT ROMAN BREAD

Steps:

• Put water in mixer bowl and dissolve the yeast.
• Put 4 cups of the flour into the bowl and whip it for 10 minutes.
• Add the salted water.
• If your mixer is heavy duty, put the dough hook on and add the remaining flour (otherwise knead it in by hand) let the dough hook work until it is smooth and elastic.
• Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
• Punch it down and let it rise again.
• Punch it down and form into 2 or 3 loaves.
• Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
• Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves will sound hollow when thumped.
• Use common sense in raising the dough. I frequently use my warming drawer.
• Prep time does not include raising time as it will vary based on your conditions.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.