The Bread of ANCIENT ROME | Pompeii's Panis Quadratus
In 79AD, a baker in Pompeii fled for his life as Mt. Vesuvius erupted, leaving his bread to burn. Join me in recreating the Panis Quadratus and explore the history of Pompeii and this iconic loaf of bread.
Follow Tasting History with Max Miller here:
Instagram:
Twitter:
Reddit: r/TastingHistory
Help Support the Channel with Patreon:
Tasting History's Amazon Wish List:
LINKS TO INGREDIENTS & TOOLS**
Emile Henry Bread Cloche:
Baking String:
Bob's Red Mill Buckwheat Flour:
Bob's Red Mill Whole Wheat Flour:
LINKS TO SOURCES**
The Letters of the Younger Pliny:
SPQR A History of Ancient Rome by Mary Beard:
Giorgio Locatelli Recreates Roman Bread:
A 2000-Year-Old Carbonized Roman Bread:
Tavola Mediterranea:
Official Pompeii Site:
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
PANIS QUADRATUS (Ancient Roman Bread)
INGREDIENTS
- 1kg Flour (Any combination of flours mentioned in the video)
- 250g Biga / Freshly Fed Sourdough Starter
- 3 Teaspoons of Salt
- 400ml - 500ml lukewarm Water
- 1 - 3 tsp Dried Herbs (Fennel, Hyssop, Coriander, Anise, Oregano, Caraway, etc)
METHOD
1. Mix your herbs into the flour, then, on a clean surface, create a ring of flour.
2. Dissolve the salt into the lukewarm water.
3. Pour the Biga/Starter into the ring of flour and slowly work in the flour adding water as needed. Note that, depending on the flours you use and the liquid content of your starter, you may not need the full amount of water, so add it slowly. Stopped mixing once the dough comes together.
4. Knead the dough until smooth (about 12-15 minutes). Then place it in a bowl, cover, and let rise approximately 2 hours or until the dough doubles in size.
5. Preheat your oven to 400°F/205°C. Turn the risen dough out onto a lightly floured surface, knock the air out, and form it into a ball. Place the loaf on a baking sheet or bread cloche, cover, and allow to rise for 20 minutes.
6. Once the loaf has puffed up, take a piece of baking string and tie it around the middle (the waist) of the loaf, cinching it and creating a bow. With another piece of string, make four intersecting lines across the top of the loaf creating 8 equal triangles. These marks should be fairly deep as they will lessen as the loaf bakes. Then, with your finger, poke a deep hole in the center of the loaf.
7. Bake the loaf approximately 40 minutes. If you are using a cloche, remove the lid 30 minutes in to allow the loaf to darken. Once baked, remove the loaf and set on a wire rack to cool.
Photo Credits:
Pompeii Loaf: Beatrice / CC BY-SA 2.0 IT (
Barley: I, Dschwen / CC BY-SA (
Rice: By © 2009 Jee & Rani Nature Photography (License: CC BY-SA 4.0), CC BY-SA 4.0,
Spelt: Sten / CC BY-SA (
Sesame: Krish Dulal / CC BY-SA (
Pompeii Map: MapMaster / CC BY-SA (
Villa San Marco: Mentnafunangann / CC BY-SA (
Ruins of Pompeii: ElfQrin / CC BY-SA (
Pompeii Bakery: Wknight94 / CC BY-SA (
Bakery of Popidius Priscus: Carole Raddato from FRANKFURT, Germany / CC BY-SA (
Music Credits:
Blood Eagle by Alexander Nakarada |
Music promoted by
Attribution 4.0 International (CC BY 4.0)
Prelude Cello Suite 3
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
#tastinghistory #panisquadratus #romanbread #pompeiibread #ancientrome
Greek Easter Bread
Recipe featured on Fox 11 Living With Amy
The Best Super Soft Tomato Sandwich Bread
Hi, I'm Zoe. I'm sorry that my blog, Bake for Happy Kids is permanently unavailable but you can continue to watch my video at my YouTube channel. Happy Cooking and Baking!
Music:
Fanouropita Bread For Lost Things by Yiayia Calliope - Φανουρόπιτα με μαγιά από την Γιαγιά Καλλιόπη
Fanouropita Bread for lost things by Yiayia Calliope – Fanouropita me mayia apo ti Yiayia Kalliopi
BY: Greek Cooking Made Easy
SUBSCRIBE to my YouTube channel to see all my delicious recipes!
You can also check this recipe and all of my recipes in text (also in Greek) on my Website below!
Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παρακάτω λίνκ!
LINKS:
Website:
YouTube:
Facebook Page:
Τumblr:
Instagram:
Pinterest:
LinkTree for all my Social Media links:
Serves 16-20 persons
This fasting/vegan bread is traditionally made in Greece to honor Saint Fanourios celebrated on 27th August, a tradition which started in the island of Rhodes. He is the patron Saint of lost things as his name in Greek means: Fanourios from fanerwnw=find or reveal something. Traditionally, the maker of the bread needs to make it 3 times & offer it to church to be blessed by the priest. It should then be shared with the congregation and other people-family, neighbours and friends. That's if the bread maker wants to have any hope that his lost object or person may be found. Through the years lost objects have taken on a metaphorical meaning: luck, destiny, good health, happiness, marriage, anything you look for!! For good luck and to find your lost objects, the bread traditionally should include 7,9 or 11 ingredients. So when you eat this sweet, your teeth find things in it!
It's great for breakfast or with tea: a sweet bread, not too sweet, a bit spicy containing cinnamon, nuts & fruits and flavoured with orange.
This is my family's recipe belonging to my great-granny Calliope whom I had the privilege of meeting!
Suitable for vegans and fasting.
INGREDIENTS-I USED 11:
870 gr / 1.9 lb / 7 cups All-purpose Flour
340 gr / 12 oz / 1.5 cups crystal Sugar
20 gr / 0.7 oz / 7 tsp. Dry Yeast or 60 gr / 2.1 oz Fresh Yeast
240 ml or 1 cup lukewarm Water (to dissolve the yeast)
240 ml or 1 cup Olive Oil
240 ml or 1 cup Fresh Orange Juice
1 tsp. Ground Cloves
1 tbsp. Ground Cinnamon
150 gr / 5.3 oz finely chopped Walnuts
100 gr / 3.5 oz or 2/3 cup Raisins
2 tbsp. Sesame seeds for garnishing
Φανουρόπιτα με μαγιά από την Γιαγιά Καλλιόπη
BY: Greek Cooking Made Easy
Σερβίρει 16-20 άτομα
Αυτό το νηστίσιμο γλυκό φτιάχνεται παραδοσιακά στην Ελλάδα για να τιμήσει τον Άγιο Φανούριο που γιορτάζει στις 27 Αυγούστου, μια παράδοση που ξεκίνησε στο νησί της Ρόδου. Είναι ο προστάτης των χαμένων πραγμάτων, όπως το όνομά του στα ελληνικά σημαίνει: Φανούριος από το φανερώνω. Σύμφωνα με το έθιμο, αυτός που φτιάχνει την Φανουρόπιτα πρέπει να την ετοιμάσει 3 φορές και να την προσφέρει στην εκκλησία για να ευλογηθεί από τον ιερέα. Στη συνέχεια, θα πρέπει να μοιραστεί με τους υπόλοιπους παρευρισκομένους στην εκκλησία αλλά και με άλλους ανθρώπους-την οικογένεια του, γείτονες και φίλους. Αυτό πρέπει να γίνει, αν αυτός που ετοιμάζει τη Φανουρόπιτας θέλει να έχει οποιαδήποτε ελπίδα ότι το χαμένο αντικείμενο ή πρόσωπο που ψάχνει μπορεί να βρεθεί. Μέσα στα χρόνια τα χαμένα αντικείμενα έχουν πάρει μεταφορικό νόημα: τύχη, πεπρωμένο, καλή υγεία, ευτυχία, γάμος, ο,τιδήποτε ψάχνετε! Επίσης, για να έχετε καλή τύχη και για να βρείτε τα χαμένα αντικείμενά σας, η Φανουρόπιτα παραδοσιακά θα πρέπει να περιλαμβάνει 7,9 ή 11 υλικά. Έτσι όταν τη τρώτε, τα δόντια σας βρίσκουν «πράγματα» μέσα στο γλυκό! Είναι ένα υπέροχο γλυκό «ψωμί» για πρωινό ή με τσάι: δεν είναι πολύ γλυκό, και έχει ελαφρά πικάντικη γεύση επειδή περιέχει κανέλα, ξηρούς καρπούς και φρούτα και είναι αρωματισμένη με πορτοκάλι. Αυτή είναι η συνταγή της οικογένειάς μου, η οποία ανήκει στην προγιαγιά μου Καλλιόπη την οποία είχα τη τιμή να γνωρίσω!!
Κατάλληλη για Βίγκαν και νηστεία
ΥΛΙΚΑ-ΧΡΗΣΙΜΟΠΟΙΗΣΑ 11:
870 γρ. / 1,9 lb / 7 φλ. Αλεύρι γ.ο.χ.
340 gr / 12 oz / 1,5 φλ. κρυστάλλινη Ζάχαρη
20 gr / 0,7 oz / 7 κ.σ. Ξερή μαγιά ή 60 gr / 2,1 oz φρέσκια Μαγιά
240 ml ή 1 φλ. χλιαρό νερό (για να διαλύσετε τη μαγιά)
240 ml ή 1 φλ. Ελαιόλαδο
240 ml ή 1 φλ. φρέσκος χυμός Πορτοκαλιού
1 κ.γ. Γαρύφαλλο σκόνη
1 κ.σ. Κανέλα σκόνη
150 γρ. / 5,3 oz ψιλοκομμένα Καρύδια
100 γρ. / 3,5 oz ή 2/3 φλ. Σταφίδες
2 κ.σ. Σουσάμι για γαρνιτούρα
Greek Stafidopsoma: Raisin Bread Rolls
Print this recipe here:
Ingredients
The Wet Ingredients:
1 cup (250ml) lukewarm milk
1/2 cup (115g) granulated sugar
2 and 1/2 teaspoons active dry yeast
2 oz (60g) unsalted butter, soft or melted
1 teaspoon pure vanilla extract
The Dry Ingredients:
3 and 1/2 cups (500g) all-purpose flour
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 heaping cup raisins
1/2 teaspoon salt
Egg wash: 1 egg yolk plus 2-3 tablespoons milk
sugar for topping
Instructions
Combine all of the dry ingredients in a large mixing bowl and shisk together.
In the bowl of a tabletop mixer that has been fitted with the dough hook attachment, add all of the wet ingredients alomg with a quarter cup of the flour mixture. Whisk together and set aside for 8 minutes until the yeast is activated. Once a puffy cloud forms on top of the mixture the yeast is active.
Add the dry ingredients to the mixer and knead for 10 minutes.
Transfer the dough to a mixing bowl that has been greased with olive oil. Toss to coat and cover the bowl. Set it in the warmest part of your home until the dough doubles in volume.
Preheat the oven to 350 °F, 180 °C.
Transfer the dough to your work surface and divide it into 10 equal pieces. Roll each portion of dough into a ball.
Line 1-2 baking trays with parchement paper and place the prepared rolls onto the trays. Cover loosely with plastic wrap or with a kitchen towel. Set aside until they rise until almost doubled in size.
Combine the egg wash ingredients in a small bowl and whisk them together until smooth. Brush the egg was over the rolls and sprinkle the tops with granulated sugar.
Bake on the center rack of the preheated oven for 20-25 minutes until golden.
Allow the rolls to sit for 10-15 minutes and serve with butter or cream cheese. Kali Orexi!
Notes
Yeast rarely goes bad but if it does, the dough will not rise. The yeast is fresh if a puffy cloud forms on top once the wet ingredients are combined in the mixer's bowl.
Freezer Instructions: Once the rolls are baked and have come to room temperature, transfer them into freezer-safe bags and store in the freezer for up to a month. Thaw them at room temperature when ready to serve. Warm them in the oven for a few minutes before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Quick Tip: Bread with Extra Virgin Olive Oil & Oregano - Yummy!
A Mediterranean idea that's better for you than bread and butter!