How To Bake Roman Officers Bread Recipes

HOW TO BAKE ROMAN OFFICERS' BREAD

Steps:

• Mix the dough ingredients in a mixing bowl. Mix by hand, using a wire whisk.
• Start to make the fermentation liquid. Use a resealable glass/container with a volume of 350 ml (about 1 1/2 cups).
• Add lukewarm water to a separate bowl. Add the amount of fresh yeast (or instant yeast) suitable for 250 g flour. Dissolve this together with add two heaped teaspoons full of sugar (the original sweetener was honey, as sugar was unknown in Roman times).
• Add the liquid to the flour mix and stir. You can use a kneading hook, preferably with a kitchen mixing machine, for about five minutes. Or, this can be done by hand.
• Allow the dough to ferment for one to two hours, covered in a bowl with a kitchen towel.
• Do handwork. Knead and treat the dough on a kitchen plank, covered with flour, to avoid having the dough stick on your hands.
• Divide the roll-shaped dough into two pieces. Each piece will form one whole bread.
• Take two flat oven pans, covered with baking paper. Place in the oven and bake for about 30 minutes at 175°C (about 350°F). Baking time is when using a fan oven.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

ANCIENT ROMAN BREAD

Steps:

• Put water in mixer bowl and dissolve the yeast.
• Put 4 cups of the flour into the bowl and whip it for 10 minutes.
• Add the salted water.
• If your mixer is heavy duty, put the dough hook on and add the remaining flour (otherwise knead it in by hand) let the dough hook work until it is smooth and elastic.
• Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
• Punch it down and let it rise again.
• Punch it down and form into 2 or 3 loaves.
• Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
• Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves will sound hollow when thumped.
• Use common sense in raising the dough. I frequently use my warming drawer.
• Prep time does not include raising time as it will vary based on your conditions.