When the Romans invaded Greece their eating habits changed drastically. The Greeks were better bakers. The Greek slaves taught the Romans to use several different flours in a single loaf instead of one common flour as they did in Rome.
My Private Note
Units: US | Metric
- 1Put water in mixer bowl and dissolve the yeast.
- 2Put 4 cups of the flour into the bowl and whip it for 10 minutes.
- 3Add the salted water.
- 4If 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.
- 5Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
- 6Punch it down and let it rise again.
- 7Punch it down and form into 2 or 3 loaves.
- 8Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
- 9Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves with sound hollow when thumped.
- 10Use common sense in raising the dough. I frequently use my warming drawer.
- 11Prep time does not include raising time as it will vary based on your conditions.
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Nutritional Facts for Ancient Roman Bread
Serving Size: 1 (777 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 306.0
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 1175.3 mg
- Total Carbohydrate 64.0 g
- Dietary Fiber 10.5 g
- Sugars 0.5 g
- Protein 12.3 g