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
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.
Ingredients:
salted fish
arugula
dates
walnuts
honey
white wine vinegar
olive oil
spices (mustard seeds and black pepper)
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
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
For more info about this recipe check out our blog:
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
First Delfic Hymn - Athenaeus 128 BCE
#ancientrome #ancientromanrecipe #ancientromanfood
The Incredible Spiced Wine of Ancient Rome
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Apicius De re coquinaria:
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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,
Terroir: Marianne Casamance, CC BY-SA 4.0 via Wikimedia Commons
Livia: By George E. Koronaios - Own work, CC BY-SA 4.0,
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Ancient Roman Ritual Cheesecake – Honey and Millet Libum
Buy our new book De Observatione Ciborum
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or just buy us a beer
Check out our merchandise
Today we prepare millet and honey libum, an ancient Roman ritual cheesecake, from Ovid's Fasti and Cato's De Agri Cultura.
Ingredients:
millet flour
cheese
eggs
honey
Cato’s recipes playlist
Puls Punica
Foxtail millet polenta
For more info about this recipe check out our blog:
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
First Delfic Hymn - Athenaeus 128 BCE
#libum #ancientrome #ancientromanrecipe #ancientromanfood #cato #ovid #baccus
Passum - Recipe for ancient Roman sweet wine
The Talking Cows of Ancient Rome
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Watch Invicta dream up an ancient Roman hamburger:
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**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Apicius manuscript: By Bonho1962 - Own work, CC BY-SA 3.0,
A dual breed cow: By Kim Hansen - Own work, CC BY-SA 3.0,
A mosaic depicting a banquet: By Jerzy Strzelecki - Own work, CC BY-SA 3.0,
A 63 BCE coin depicting a Roman casting a ballot: By Classical Numismatic Group, Inc. CC BY-SA 3.0,
Venus and Mars, Fresco from Pompeii: By Sailko - Own work, CC BY-SA 3.0,
Marcus Aurelius sacrificing: MatthiasKabel - Own work, CC BY-SA 3.0,
ACMA Moschophoros: By Marsyas - Own work, CC BY-SA 2.5,
Tellus: original photo by Chris Nas : File:AraPacisReliefTellusMater.JPG., CC BY-SA 4.0 via Wikimedia Commons
1st Century BC marble statue of Cybele: By ChrisO - Own work, CC BY-SA 3.0,
Reddot Burger: By Hongreddotbrewhouse - Own work, CC BY-SA 3.0,
#tastinghistory #hamburger #ancientrome