[Bread Machine] Roman Bread

This bread started in the bread machine, but finished in an oven. It's my first time using my bread machine to make bread this way. The savory Roman Bread came out just like store-bought bread. It goes well with soup and salad. I love the onion flavor of the bread.


Roman Bread
from The Bread Lover’s Bread Machine Cookbook

(1 1/2-pound loaf)

For the dough:
1 cup water
3 cups bread flour
1 tablespoon sugar
1/3 cup chopped yellow onion
1 1/2 teaspoon salt
2 teaspoons SAF yeast

For the topping:
3 tablespoons olive oil
1 1/2 tablespoons dried rosemary, crushed
Coarse sea salt, for sprinkling


1. To make the dough, place the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

2. Brush a large rectangular baking sheet with olive oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto te baking sheet. With oiled fingers or a rolling pin, press and flatten the dough into a 1-inch-thick oval. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 49 minutes.

3. Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 425F. If you are not using a baking stone, preheat the oven to 400F.

4. Using a small, sharp knife, slash the top of the dough with a big tic-tac-toe grid, no more than 1/2-inch deep. Drizzle with the olive oil and sprinkle with the rosemary. Bake for 20 to 25 minutes, until browned. When the read comes out of the oven sprinkle it with the coarse salt. Serve cut into squares the day if is made, warm or at room temperature.

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