Best 3 Homemade Roman Meal Bread Recipes

Embark on a culinary journey through the streets of ancient Rome, where the aroma of freshly baked bread filled the air. Discover the secrets of creating "homemade roman meal bread," a delectable treat that has stood the test of time. This rustic bread, crafted with a blend of wholesome grains, offers a symphony of flavors that will transport you to the heart of the Roman Empire. With its golden-brown crust and soft, chewy interior, this bread is a testament to the enduring legacy of Roman cuisine. Join us as we explore the traditional methods and techniques used to create this delectable bread, ensuring a taste of history with every bite.

Let's cook with our recipes!

MONTI'S ROMAN BREAD

Monti's Roman Bread image

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.

Provided by Sir Chef Cory

Categories Yeast Breads

Time 1h

Yield 1 Loaf

Number Of Ingredients 9

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

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.

ROMAN MEAL HOMEMADE BREAD

Roman Meal Homemade Bread image

Provided by Fresh.n.Natural

Number Of Ingredients 0

Ingredients

Steps:

In large bowl blend cereal, dry milk, salt, yeast and 3 cups flour. Add honey, oil, molasses and water. Stir to mix; beat 60 strokes. Blend in remaining 2 1/2 cups flour. On lightly floured board, knead dough until it feels springy, about 5 minutes, adding just enough flour to hands and board to prevent sticking. Grease bowl; return dough to bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn dough over. Cover and let rise 30 minutes. Form into 2 loaves and place in well greased 9x5x3-inch loaf pans. Grease tops of loaves; cover and let: rise until doubled, about 45 minutes. Bake at 400°F (205°C) for about 40 minutes. Bread is done when it sounds hollow when tapped. Remove from pans and cool on racks.

Nutrition Facts :

ANCIENT ROMAN BREAD

Ancient Roman Bread image

When the Romans invaded Greece their eating habits changed drastically. The Greeks were better bakers. The Greek slaves taught the Romans to use several different flours in a single loaf instead of one common flour as they did in Rome.

Provided by Ambervim

Categories Yeast Breads

Time 45m

Yield 2-3 loaves

Number Of Ingredients 7

Ingredients

2 teaspoons fast rising dry yeast
2 1/2 cups tepid water
1 cup whole wheat flour
1/2 cup rye flour
unbleached white flour, to make a total of 2 lbs 3 oz of total flour
1 teaspoon salt, dissolved in 1 tbs water
cornmeal, for dusting (baking sheet or stone)

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.

Nutrition Facts : Calories 306, Fat 2.2, SaturatedFat 0.3, Sodium 1175.4, Carbohydrate 64.1, Fiber 10.5, Sugar 0.5, Protein 12.3

Tips:

Use fresh ingredients: The fresher the ingredients, the better the bread will taste. This is especially true for the flour, yeast, and water.
Measure your ingredients accurately: Baking is a science, and accurate measurements are essential for success. Use a kitchen scale to measure your ingredients, if possible.
Knead the dough properly: Kneading the dough develops the gluten, which gives the bread its structure and texture. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The dough needs time to rise in order to develop its flavor and texture. Place the dough in a warm place, such as a turned-off oven, for about 1 hour, or until it has doubled in size.
Bake the bread at a high temperature: The high temperature will create a crispy crust and a fluffy interior.

Conclusion:

Roman meal bread is a delicious and healthy bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its nutty flavor and hearty texture, Roman meal bread is sure to become a favorite in your household.