Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
