This recipe for Roman bread is going to be a keeper for your recipe box. Full of savoury flavours, it goes very well with any pasta dish, soup or stew. Delicious rosemary and onions are the showcase here, making Roman bread a delightful addition to your table!
Roman bread is in many memories for me. It has been at all kinds of gatherings; special and ordinary, with the promise of, “We’re having Roman bread tonight!” This recipe comes from my dear mother-in-law, and I really don’t have a clue where she found it, or why it’s named ‘Roman bread’, but it is delicious!
I made this loaf with my new Bosch mixer. The one I linked is similar to the one I got, except mine is white.
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This mixer is incredibly strong, and bigger than you may think. I just made 4 loaves of bread in it, each weighing about 1.5 pounds, and it was not fazed! That aside, I used my new Bosch mixer to make the Roman bread. It did a fantastic job mixing and then kneading the dough for me. I do enjoy kneading by hand occasionally, but this is much faster, and I can get other things done while my mixer kneads away!
Now, if you watch my video below, you’ll find out that my oven broke, and never did get up to the proper temperature while this loaf was baking. Ugh. So….I had to adjust the photo a little to make it look more appealing!
I strayed away from my mother-in-law’s recipe a little bit, adding rosemary to the dough itself, when the recipe calls for rosemary to be added only to the top of the loaf just before placing it in the oven. So, that’s the scoop! I’ll give you the printable recipe below.
- 1 tbsp sugar
- 1 tbsp yeast
- 1 ½ cups lukewarm water
- 4 cups all-purpose flour
- 2 tsp salt
- ½ cup finely chopped onion
- 1 tsp crushed dried rosemary
- Combine sugar, yeast and warm water and let sit until activated or foamy.
- When the yeast mixture is ready, add 3 cups of the flour, salt, onions and rosemary.
- Mix all together adding more flour until the dough is workable ( not sticking to your hands, but not floury either)
- Knead by folding and pressing for about 5 to 10 minutes.
- Or- use a mixer to do the work for you!
- Pour a tbsp of olive oil in a large bowl and place dough in the bowl, turning it over until it is covered in oil.
- Cover bowl with a tea towel, and let rise until doubled in a warm place in your kitchen.
- When doubled in size, punch the dough down, and form into a disk shape that is about 1 inch high.
- Place dough disk on a greased cookie sheet, cover with the tea towel, and let rise until doubled again. About 30 minutes to 1 hour.
- Preheat the oven to 375 degrees F.
- Oil the top of the loaf and sprinkle salt and rosemary on it.
- Place in hot oven, and bake for 30 minutes.
- Enjoy with a hot bowl of soup!
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