Little Rock’s The Villa Italian Restaurant may have closed several years ago, but its recipes remain top requests in Idea Alley. And The Villa’s bread was no exception.
Ken Shivey and Barbara White were happy to share the restaurant’s recipe, but Food editor Kelly Brant was faced with the task of bringing the legendary recipe — enough to make four bakery trays, requiring a whopping 25 pounds of flour and a pound of fresh yeast — down to size for the home cook.
For the converted recipe, read Idea Alley in Wednesday’s Arkansas Democrat-Gazette Style.