How to make
The products and the recipe are described in one of the oldest prose works in the Latin language, De agri cultura, around 150 BC!
Warm up the grape juice slightly and dissolve the yeast in it.
Sift the flour into a bowl, add the cumin, anise seeds, finely chopped bay leaf and grated parmesan. Start kneading. Add the lard a little at a time, until the dough absorbs the entire amount.
Put the dough in a bowl, cover it with a towel and leave it in a warm place, until the dough doubles in volume.
Sprinkle flour on a piece of baking paper. Put the risen dough on it. Knead it very lightly. Using a sharp knife, make cuts.
Transfer the paper with the dough into a tray. Leave it for 30 minutes, until the dough relaxes.
Bake the Ancient Roman Bread with Grape Juice at 360°F (180°C) in a preheated oven, until it aquires a golden brown color.
The original recipe did not specify what the cheese was. I thought it most appropriate to add Parmesan.
Try something different, I hope you like it!
