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dolariFor those who worry about such things - I made it home JUST fine. :)
I know I say this every Moviegasm, but it must be said: I have some Kick Ass Friends. Thanks for sticking around. :)
Now - by popular demand:
AKA Roman Cheesy Bread
Nanos - Sponge Bread
300g (10oz) of flour
200ml (7 fluid ounces) of warm water
1 1/2 teaspoon of dried yeast
1 tsp sugar
100g (3 ounces)of cheddar cheese
60ml (2 fluid ounces) of olive oil
1/2 tsp of sea salt
Cooking time - 4.5 hours
1) Dissolve the sugar in water
2) Dissolve the yeast in the sugar/water mixture.
3) Let the yeast mixture rise for 15 minutes
4) Sift the flour, salt, olive oil and yeast into a bowl and knead into a dough.
5) Cover the dough with clingfilm (who knew the Roman's were THAT technically advanced!) and allow it to rise for two hours.
6) Knead the dough again and seperate it into three equal portions
7) Grate the cheese and seperate it into three equal portions.
8) Oil a 1 pound bread tin with olive oil
9) Take 1 of the mounds of dough, and press it to the bottom of the tin, spreading out to cover the bottom.
10) Take a mound of cheese, and sprinkle it over the dough.
11) Take the second mound of dough, and spread it over the layer of cheese.
12) Take the second mound of cheese and sprinkle it over the dough.
13) Take the third mound of dough and spread it over the layer of cheese.
14) Wrap the whole thing in a plastic bag and let it rise (again) for an hour.
15) Remove from the bag and place in an over set for 200C or 400F for 30 minutes.
16) Remove from the oven, add the third layer of sprinkled cheese to the top of the loaf.
17) Bake an additional 10 minutes.
(I often say I can't cook...I kinda can if the intructions are this straightforward. Don't tell me to broil something. Just tell me what the oven needs to be set at and where to put the stuff in the oven :) )
AKA Roman Soft Bread.
This is the recipe I used for the moviegasm loaf. My Roman Cookbook actually has a slightly different recipe, but I wasn't been able to find the book in time for the moviegasm (I copied the Nanos recipe verbatim from the book months ago). This one is off the web. There's a problem with the amount of water listed (it's no where near enough water to make a dough, so just keep adding water till it firms up).
600g strong white flour
125ml warm water
1½ tsp dried yeast
1 tsp sugar
60ml olive oil
75ml warm milk
½ tsp sea salt
In a cup, dissolve the sugar in the warm water (which should be at or just slightly above body temperature). Sprinkle the dried yeast on top of this, cover and leave in a warm dry place for about 15 miutes, until the mix starts frothing.
Sift the flour into a large bowl, mix in the salt and then create a crater in the middle. Pour the yeast mix, the olive oil and milk into this. Gradually mix the flour into the liquid ingredients to form a dough. (Note, the amount of water here is not correct - keep adding water until it "doughs up" for you) Knead this firmly for about five minutes (adding more flour or water as necessary) until the dough is firm.
Take a 500g bread tin and grease liberally with olive oil before lining with a dusting of flour. Press the dough into the bottom of the tin, cover with a cloth and leave to stand in a warm place for about an hour until it has risen.
Bake in an oven at 200°C for about 40 minutes until the crust is a pale golden colour. This loaf should have a soft centre and is excellent with soups.
(Sorry about the metric, the website has it all in Metric)
I know I say this every Moviegasm, but it must be said: I have some Kick Ass Friends. Thanks for sticking around. :)
Now - by popular demand:
Nanos - Roman Sponge Bread
AKA Roman Cheesy Bread
Nanos - Sponge Bread
300g (10oz) of flour
200ml (7 fluid ounces) of warm water
1 1/2 teaspoon of dried yeast
1 tsp sugar
100g (3 ounces)of cheddar cheese
60ml (2 fluid ounces) of olive oil
1/2 tsp of sea salt
Cooking time - 4.5 hours
1) Dissolve the sugar in water
2) Dissolve the yeast in the sugar/water mixture.
3) Let the yeast mixture rise for 15 minutes
4) Sift the flour, salt, olive oil and yeast into a bowl and knead into a dough.
5) Cover the dough with clingfilm (who knew the Roman's were THAT technically advanced!) and allow it to rise for two hours.
6) Knead the dough again and seperate it into three equal portions
7) Grate the cheese and seperate it into three equal portions.
8) Oil a 1 pound bread tin with olive oil
9) Take 1 of the mounds of dough, and press it to the bottom of the tin, spreading out to cover the bottom.
10) Take a mound of cheese, and sprinkle it over the dough.
11) Take the second mound of dough, and spread it over the layer of cheese.
12) Take the second mound of cheese and sprinkle it over the dough.
13) Take the third mound of dough and spread it over the layer of cheese.
14) Wrap the whole thing in a plastic bag and let it rise (again) for an hour.
15) Remove from the bag and place in an over set for 200C or 400F for 30 minutes.
16) Remove from the oven, add the third layer of sprinkled cheese to the top of the loaf.
17) Bake an additional 10 minutes.
(I often say I can't cook...I kinda can if the intructions are this straightforward. Don't tell me to broil something. Just tell me what the oven needs to be set at and where to put the stuff in the oven :) )
Hapalos Artos - Cappadocian Bread
AKA Roman Soft Bread.
This is the recipe I used for the moviegasm loaf. My Roman Cookbook actually has a slightly different recipe, but I wasn't been able to find the book in time for the moviegasm (I copied the Nanos recipe verbatim from the book months ago). This one is off the web. There's a problem with the amount of water listed (it's no where near enough water to make a dough, so just keep adding water till it firms up).
600g strong white flour
125ml warm water
1½ tsp dried yeast
1 tsp sugar
60ml olive oil
75ml warm milk
½ tsp sea salt
In a cup, dissolve the sugar in the warm water (which should be at or just slightly above body temperature). Sprinkle the dried yeast on top of this, cover and leave in a warm dry place for about 15 miutes, until the mix starts frothing.
Sift the flour into a large bowl, mix in the salt and then create a crater in the middle. Pour the yeast mix, the olive oil and milk into this. Gradually mix the flour into the liquid ingredients to form a dough. (Note, the amount of water here is not correct - keep adding water until it "doughs up" for you) Knead this firmly for about five minutes (adding more flour or water as necessary) until the dough is firm.
Take a 500g bread tin and grease liberally with olive oil before lining with a dusting of flour. Press the dough into the bottom of the tin, cover with a cloth and leave to stand in a warm place for about an hour until it has risen.
Bake in an oven at 200°C for about 40 minutes until the crust is a pale golden colour. This loaf should have a soft centre and is excellent with soups.
(Sorry about the metric, the website has it all in Metric)
