4 cup unbleached, all-purpose
1 flour
1/2 cup lard, shortening, or butter
1 melted and cooled
1/4 cup feta cheese, crumbled and
1 mashed into a paste
1 tsp cumin seed, ground
1 tsp anise, ground
1 1/2 cup grape juice, purple or white
1 package dry yeast
8 bay leaves
A Recipe for
Cato's Grape Bread
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
He who lives by the sword eats with bloody hands. |
| Anonymous |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
This Recipe for Cato's Grape Bread is one of thousands in the Recipes-to-go Fruit Cookbook.
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| Charles De Gaulle |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for Cato's Grape Bread from the recipe cookbook of Recipes-to-go (Fruit)
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Herb Tip |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Rice is born in water and must die in wine. |
| Italian Proverb |
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.
Serves: 4
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