| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Ancient Roman |
Bread |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Wheat flour |
| 300 |
ml |
Grape juice (or young wine) |
| 2 |
tb |
Anise seeds |
| 2 |
tb |
Cumin seeds |
| 100 |
g |
Lard |
| 50 |
g |
Grated cheese (sheep's cheese would be best) |
| 20 |
|
Bay leaves; about |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Thu, 22 Jul 93 11:12:07 +0200
See "Ancient Roman Ingredients" for info on ingredients.
Pour some must over the flour, add anise and cumin seeds, the lard and
cheese. Work it together until you have a reasonable dough. Form rolls,
then put one bay leaf under each of them. Bake 30-35 minutes at 180 deg C.
Note: It's better to make the must rolls with yeast dough, because then
they can be kept longer, and they are not so hard. To make the yeast dough,
add 40g yeast to the flour + grape juice, leave it a while until you
continue like above.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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