How To make Cato's Grape Bread
4 c Unbleached, all-purpose
Flour 1/2 c Lard, shortening, or butter
Melted and cooled 1/4 c Feta cheese, crumbled and
Mashed into a paste 1 t Cumin seed, ground
1 t Anise, ground
1 1/2 c Grape juice, purple or white
1 pk Dry yeast
8 Bay leaves
1) Place the flour, lard, mashed cheese, ground
cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or
2 tbsp. flour over the dough and knead, either in the
bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3) The dough should now be very smooth and easy to
handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4) Sprinkle top with flour, punch down, and form
the dough into 4 rectangular loaves (4 in. by 2 in. by 2-1/2 in.). Place two bay leaves on the bottom of each
loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5) Bake in a preheated 400 degree oven for 35
minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleaven bread was manlier and much better for the digestion.
How To make Cato's Grape Bread's Videos
Punic Porridge | Recipe Rewind | S1E6
Even for people who lived two thousand years ago, porridge was damn plain. And the nobles of Carthage had a way to make it far richer, heartier and just more satisfying to eat. If that's your sort of thing.
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Encytum – Ancient Roman Fritters
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Today we prepare ancient Roman encytum from Cato's De Agri Cultura, written in the 2nd century BCE.
Ingredients:
spelt
cheese
lard
honey
Cato’s recipes playlist
Cato’s globi
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientrome #ancientromanrecipe #ancientromanfood #cato #globi #encytum
Ancient Roman Rutabaga Stew – A Plebeian Recipe
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Today we prepare the plebeian version of an ancient Roman recipe for rutabaga from the 3rd book of De Re Coquinaria.
Ingredients:
rutabaga
vinegar
lard
muria
honey
cumin
asafoetida
rue
Medieval rutabaga
Pork chops
Beef skewers
Puls fabacia
Bread with poppy seeds
Garum
Muria
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientrome #ancientromanrecipe #ancientromanfood
SASA Ancient Kitchen- No-leaven Roman bread
Attention, novice bakers! Have you always wanted to try breadmaking, but were intimidated by the amount of steps/ingredients/time? Well, the Romans have you covered. This simple recipe, written down by Roman politician Cato, has only two base ingredients. You can add spices or seeds for extra flavor (the Romans loved poppy seeds!), but the basic recipe requires only flour and water. Dip the warm bread in olive oil for a tasty snack!
Video by Hannah Neves.
Source:
Kyboi – Ancient Sicilian Bread Rolls (4th century BCE)
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Welcome to our kitchen. Today we prepare ancient Sicilian kyboi, a recipe for bread written by Heracleides of Syracuse in the 4th century BCE.
Ingredients:
flour
sourdough
cheese
olive oil
dill seeds
salt
Ancient Greek bread leavened with must
Pork stewed in wine
Gourd
Stuffed chard
Artolaganon and Ancient Sourdough
Mustacei
Bread and Pasta Playlist
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century
#ancientrome #ancientromanrecipe #ancientromanfood
Ancient Roman Pasta and Meatballs - Minutal Terentinum - Ancient Roman Tracta
Buy our book “Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English
Italiano
Buy our book “Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
Buy our book “Ancient Roman Cooking”
English
Italiano
Buy our book “Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
Buy our book “Registrum Coquine. A Medieval Cookbook”
English
Italiano
Buy our book De Observatione Ciborum. Early-medieval recipes at the court of the Franks
English
Italiano
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Check out our merchandise
Today we prepare an ancient Roman pasta with spicy and aromatic meatballs, a recipe that usually we don't associate with ancient Roman cuisine. This flavorful dish is the perfect way to taste how ancient Romans prepared pasta, and a different method to prepare one of the most famous Italian dishes.
Ingredients:
white wheat flour
pork tenderloin
leeks
grapes
garum
olive oil
raisin wine
white wine
spices (black pepper, lovage, bay laurel berries, asafoetida)
fresh herbs (oregano, rue)
Placenta - Ancient Roman Honey Cheesecake:
Lucanica - Ancient Roman Sausage:
Isicia Omentata - Ancient Roman Meatballs Wrapped in Caul Fat:
Ancient Roman Meatballs:
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If you liked the music on this video check our music and art channel:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #ancientromanpasta