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ABM Roman Bread




Source of Recipe


The Bread Lover's Bread Machine Cookbook, pg. 408


Recipe Introduction


This is a really pretty and delicious bread. The texture kinda-sorta reminded me of the bread from Schlotzky's except not as chewy. The onion gave a good flavor but there were no chunks of onion in the bread. And I thought it was delicious with Alton Brown's Roasted Vegetable Spread.



List of Ingredients




1 1/2 cups warm water
4 cups bread flour
1 Tablespoon plus 1 teaspoon sugar
1/2 cup chopped yellow onion (I used finely
chopped vidalia onion)
2 teaspoons salt
1 Tablespoon instant SAF yeast OR 1 Tablespoon plus 1/2
teaspoon bread machine yeast

For the topping:
1/4 cup olive oil (I used 2 Tablespoons)
2 Tablespoons dried rosemary -- crushed (I omitted and used freshly grated parmigiano-reggiano cheese instead)
coarse sea salt or kosher salt -- for sprinkling (I omitted)

Recipe



Place ingredients in bread machine according to the order in your manual. Program for the dough cycle. Check the dough after a bit to see how it's doing. It is a wet dough though, so don't add too much additional flour.

Brush large rectangular baking sheet or large round pizza pan w/olive oil (I just used a sheet of parchment).

When dough cycle is complete, dump the dough onto prepared pan. With oiled fingers (I used a little flour because the dough was so wet) or a rolling pin, press and flatten the dough into a 1 inch thick oval (I made mine round and used a pizza pan).

Cover with greased plastic wrap and let rise at room temp. until doubled in bulk, about 40 minutes.

Atleast 20 minutes before baking, place a stone on the lowest rack of a cold oven and preheat to 425 degrees. If you are not using a baking stone, preheat the oven to 400 degrees.

Using a small, sharp knife (I use a razor blade), carefully slash the top of the dough with a big tic-tac-toe grid, no more than 1/2 inch deep. Drizzle or brush with the olive oil and sprinkle w/rosemary and salt (if using) OR parmesan cheese.

Place baking sheet on the hot stone and bake for 20-25 minutes, until golden brown and done. Remove from pan to a cooling rack and serve warm or at room temp.