Rosemary Bread from-Monti’s La Casa Vieja

Monti’s Bread -----Delicious

This recipe was brought to America from Italy by Leonard Monti Sr. and couresty of the family owned business. We are lucky they shared this.
It is stilled served at the resturant in Tempe, Arizonia; while waiting for your meal to be served. Noted for his steaks and everything.

Monti’s La Casa Vieja

This recipe was in the family for years and as far back as I can remember…

1 cake of yeast or 1 pkg. of yeast
1½ cups of lukewarm water
4 cups flour
1 T. sugar
½ cup finely chopped onion
2 tsp. of salt
Dried rosemary to taste
Oil and salt, as needed

Pre-heat oven to 400 degrees

Add sugar and yeast to lukewarm water . . stir to dissolve yeast.

Add flour, salt and onion;. . . knead till smooth

Place dough in an oiled bowl …let rise to double in size.

Punch it down. Flatten out dough on oiled cookie sheet to

1 inch thick. Oil the top of the dough using olive oil…

Let rise again until doubled in size.

Sprinkle with salt and dried rosemary ….

Bake 400 degrees for 20 to 25 minutes … cut into squares

Serve hot serves 6 to 8 people

Dip Bread in olive oil with Italian herbs or butter the bread or

eat just plain.

The aroma alone of this wonderful bread is unreal hj :wink: