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
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
The Incredible Spiced Wine of Ancient Rome
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Subtitles: Jose Mendoza
PHOTO CREDITS
Laocoon and his sons: By Hagesandros, Athenedoros, and Polydoros - LivioAndronico (2014), CC BY-SA 4.0,
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Ancient Roman Pasta and Meatballs - Minutal Terentinum - Ancient Roman Tracta
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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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Andrea Tuffanelli – tympanum
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Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #ancientromanpasta
Ancient Greek Bread with Must and Sesame Seeds - Moustakia Sesamata
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Italiano
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Today we prepare ancient Greek moustakia sesamata from Athenaeus’ Deipnosophists and Cato’s De Agri Cultura, which are bread rolls with sesame seeds and must.
Ingredients:
flour
cheese
lard
bay laurel leaves
sesame seeds
grapes
salt
Beef skewers
Pork stew with red wine
Pork chops
Gourds
Stuffed chard
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century
#ancientrome #ancientromanrecipe #ancientromanfood
Salted Fish with Arugula Sauce - Ancient Roman Recipe
Today we prepare an ancient Roman recipe from De Re Coquinaria, the cookbook conventionally attributed to Apicius.
Salted fish and an arugula-based sauce. The perfect way to begin your ancient Roman meal with a combination of flavors well balanced and intense.
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salted fish
arugula
dates
walnuts
honey
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olive oil
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fresh herbs (rue, mint, oregano)
Cured Olives and Epityrum:
Poached Eggs:
Cuttlefish Cakes and Lettuce Salad:
Fava Beans:
Spit Roast Beef with Arugula Seed Sauce:
Ancient Roman Mustard:
Mustacei - Grape Must Bread:
Poppy Seed Bread:
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Music by Lilium Aeris
Andrea Tuffanelli - tympanum
Serena Fiandro - flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientromanrecipe #ancientromanfood #saltedfish #arugulasauce
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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