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
Ancient Roman Cured Olives - Epityrum
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Today we’ll cure olives following a very interesting method from the 2nd century BCE and prepare a flavorful olive recipe called epityrum.
We suggest pairing the epityrum with mustacei or libum:
Ingredients for cured olives:
1 liter freshly-picked black, green, and half-ripe olives
fennel and lentisk seeds
extra virgin olive oil
white wine vinegar
grape must
40 gr sea salt
Ingredients for the epityrum:
cured olives
white wine vinegar
olive oil
spices (cumin, fennel, and coriander seeds)
fresh herbs (mint and rue)
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
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Marcus' Kitchen 1 Mustacei
Welcome to our first Antonine Wall kitchen video. Today we are trying Mustacei cookies to celebrate the first day of Saturnalia.
The original Roman recipe was published in De Agricultura by Cato.We are using a modernised version by Stephanie Dray
List of ingredients:
250 g wheat flour
150 ml sweet wine
1 tbsp anise seeds
2 tbsp cumin seeds
50 g butter
25 g grated cheese
Bay leaves
Let us know if you tried them on twitter by tagging @AntonineWall, on our Facebook page @ AntoninewallScotland or on Instagram Antoninewall
Happy baking!
Many thanks to Carolyn for letting us borrow her kitchen and to Aileen for finding this recipe!
Mustacei - Grape Must Bread - Ancient Roman Bread
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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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or just buy us a beer
Check out our merchandise
Today we prepare a delicious grape-must bread, with a very interesting leavening technique.
This bite-sized bread, fragrant with bay laurel leaves and slightly sweet, is a delicious way to rediscover the culinary traditions of ancient Roman farmers during the days of the grape harvest.
Ingredients
500 gr white wheat flour
50 gr lard
25 gr cheese
a dozen bay laurel leaves
2- or 3-day-old grape must
cumin
anise
For more info check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #ancientbread #ancientromanbread
The Talking Cows of Ancient Rome
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Baking Ancient Roman Bread
Learn how to make several ancient Roman bread recipes!
Cooking: Ancient Roman wine mixture and Cato's grape bread
A cooking documentation.