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Roman bread - Printable Version

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Roman bread - DanM - 01-31-2008

[Image: 100_1179.jpg] [Image: 100_1178.jpg]

I made this a while ago, my family liked it so much, that I made it again! I'm making it for my superbowl party on sunday, too!


Looks delicious! - Neuraleanus - 01-31-2008

What kind of floor did you use? I've been making roman bread from Spelt floor, olive oil, honey, and a little bit of salt. It is my understanding that roman floor wasn't the same as our modern white floor, spelt comes closest. You'll find it in the health food section of the grocery store. This is my recipe:

This makes a round loaf about 10 inches in diameter, similar to what was found at Pompeii:

2 cups of spelt flour
1/2 tsp of salt
to 150ml warm water dissolve 1 tsp of dry yeast plus 2 tbsp of honey, mix and wait for the yeast to foam at the surface
40ml olive oil
after mixing, kneel the dough for at least 10 minutes:
form into a ball, flatten out and repeat
form into a round loaf, marking lines on the surface for cutting, and let sit for at least an hour while the dough rises (2 hours is even better)
bake at 375 F for 40 minutes

Phiny mentions something called saccharum (sugar?), but honey was the more common sweetener.


Re: Roman bread - Senovara - 01-31-2008

That bread looks delicious Dan! Well done! Smile


Re: Roman bread - Lochinvar - 01-31-2008

Hi Dan Matey,
Greetings from across the pond.
Looks great - there, you'll have Sharon and me fighting over it!!! :wink:

I must take gentle exception to one part of your signature block: my Saab is my chariot!! :lol:

Keep it up!


Re: Roman bread - DanM - 02-02-2008

this is where I got my recipie from, so if anyone wants it to turn out like that. My mom and I had to go to the store to get some of the stuff.


Re: Roman bread - The_Mariner - 11-03-2008

Quote:this is where I got my recipe from, so if anyone wants it to turn out like that. My mom and I had to go to the store to get some of the stuff.


Took me a while to figure out where you got the recipe from but after I did
that it was a bit easier, I added a touch (5 tablespoons for the bread, and 4
tablespoons for the rolls) of Honey (light and not to strongly flavored) The
Honey was added to the tepid water to help proof the yeast and get it working, and
they turned out amazingly well, did the mixing by hand, and they smelled so
good, was hard to let them cool unmolested. Thanks for the great recipe!


More Bread - The_Mariner - 12-19-2008

So what new recipes is everyone trying this winter and how are your results, good or bad, let us know what you are discovering.

:lol:


Herb Puree with Pine Kernals - Julilla - 12-21-2008

Last night I brought appetisers to a dinner party and made Epyterium, ancestor to the modern tapenade, and a pine nut puree which that might be the great-grandfather to modern pesto. I presented the appetisers in reproduction pottery (thanks to the incomparable services of Venetian Cat!) and everybody raved about them.

The following is an adaptation of a recipe from On Agriculture by Columella, from Mark Grant's Roman Cookery:

100 g (3 oz) pine nuts (can substitute hazelnuts)
A handful of fresh parsley
80 ml (3 fl. oz) olive oil
80 ml (3 fl. oz) red wine vinegar
1/2 tsp ground black pepper
125 g (4 oz.) feta cheese
A handful of fres coriander
2-3 mint leaves
a sprig each of savory, rue, and thyme (I used dried)
Sea Salt

Put all ingredients in a food processor and puree until you have a smooth consistency. If using hazelnuts, roast under a hot grill for five minutes to release their nuttiness; turn to avoid burning.

I used pine nuts and processed everything in my large mortar and pestle, which takes longer, but I much prefer it, especially to grind herbs -- once you do this, you'll never buy powdered herbs again!


Re: Roman bread - The_Mariner - 12-21-2008

Thank-you for posting this recipe , I am going to try this shortly. Ill let you know how it goes! Confusedhock:


Re: Roman bread - M. Demetrius - 12-22-2008

For those on a tighter budget (pine nuts are about 13 bucks a pound in Texas) slivered almonds are a nice alternative. Just as crunchy, but with a different delicate flavor.

Just a thought.


Re: Roman bread - Julilla - 12-22-2008

For those who live near the warhouse Mecca called Costco, pine nuts can be obtained somewhat more economically. A bag, kept in the refrigerator, lasts me a good long while.


Re: - The_Mariner - 02-11-2009

Quote:For those who live near the warhouse Mecca called Costco, pine nuts can be obtained somewhat more economically. A bag, kept in the refrigerator, lasts me a good long while.


I have tried it with pine nuts and with the substitute
almonds I have to admit I like the substitute better,
Both are good but I just happen to like almonds.

Thank-you for again enriching my Romanticized table.


Re: Roman bread - Julilla - 02-11-2009

You are very welcome, I am glad you liked it. I'll have to try it with almonds too; I love them.


Re: Roman bread - richsc - 03-12-2010

I just heard the breadmakers used a starter from the beer brewers, evidently brewers and bakers were always near each other in Roman cities. Yeast was not know, but the sourdough was. But this is 2nd hand: any information on this? A sourdough starter would thus be more authentic than yeast.


Re: Roman bread - M. Demetrius - 03-12-2010

A sourdough starter can be made from scratch, using airborne wild yeasts, a sugar (like, say, honey), water and flour. Start by mixing the sugar, water and flour to a sweetish thick paste, and set it in a cool open window. Wild yeast from the air will settle, begin to reproduce, and only requires a stir and a little water to keep the mix from drying out. When it is rising like dough, add more ingredients from time to time. Just take some of it, add it to otherwise unleavened dough, knead it in, and you're ready to make bread. http://www.io.com/~sjohn/sour.htm

Always keep it cool and fed with new flour and sugar, and it will last pretty much forever. Smells strange, but it works.

:?: Does anyone know when yeasts began to be cultivated and sorted by type? Today, you can buy dozens of different varieties, which will make differently flavored wines from the same grapes.. :?: