02-03-2008, 04:09 AM
Hello all,
According to E. S. P. Ricotti's "Meals and Recipes from Ancient Greece" (page 37), there are at least three surviving bread recipes. The first is called Artolaganon. Here are the ingredients.
3 1/2 cups flour (350 g)
1 tablespoon salt
1 tablespoon yeast disolved in 3/4 cup warm water
2 tablespoons olive oil
2 tablespoons lard
1/4 cup white wine (60 ml)
1/4 cup milk (60 ml)
pepper to taste
Put the flour in a bowl, mix in the salt, and make a well in the middle. Pour the yeast and water into the well, then mix gently. Transfer to a floured board and knead (flour hands frequently) until dough is compact, elastic, and smooth. Put the dough in an oiled bowl and let rise in a warm place. When it has doubled its volume (about 20-30 minutes), knead it and add the remaining ingredients mix evenly and add flour as needed. Set it to rise again (about 20 minutes). Punch it down an spread it evenly in an oiled rectangular pan; let it rise once more (about 20 minutes). When it has risen, cook it in a hot oven (475 F or 250 C) for about 20 minutes, or until done in the middle and golden brown on top.
The book has two more bread recipes, one is the same as a Roman "Tracta", and the other is ancient Pita. If anyone wants I can pass them along as well.
Cordially,
Michael Broyles
According to E. S. P. Ricotti's "Meals and Recipes from Ancient Greece" (page 37), there are at least three surviving bread recipes. The first is called Artolaganon. Here are the ingredients.
3 1/2 cups flour (350 g)
1 tablespoon salt
1 tablespoon yeast disolved in 3/4 cup warm water
2 tablespoons olive oil
2 tablespoons lard
1/4 cup white wine (60 ml)
1/4 cup milk (60 ml)
pepper to taste
Put the flour in a bowl, mix in the salt, and make a well in the middle. Pour the yeast and water into the well, then mix gently. Transfer to a floured board and knead (flour hands frequently) until dough is compact, elastic, and smooth. Put the dough in an oiled bowl and let rise in a warm place. When it has doubled its volume (about 20-30 minutes), knead it and add the remaining ingredients mix evenly and add flour as needed. Set it to rise again (about 20 minutes). Punch it down an spread it evenly in an oiled rectangular pan; let it rise once more (about 20 minutes). When it has risen, cook it in a hot oven (475 F or 250 C) for about 20 minutes, or until done in the middle and golden brown on top.
The book has two more bread recipes, one is the same as a Roman "Tracta", and the other is ancient Pita. If anyone wants I can pass them along as well.
Cordially,
Michael Broyles
Mediocris Ventvs Qvod Seqvax Maris
Michael
Michael
