1 cup feta cheese, drained,
1 crumbled, and packed into
1 the measuring cup
1/2 cup unbleached, all-purpose
1 flour
1 egg, beaten
6 bay leaves
2 tbsp honey
Directions
1) Put the cheese into a medium sized mixing bowl. Mash well with
the fingers until it becomes a smooth, lumpless paste. Add the flour
and mix well with the fingers. Add the beaten egg and mix well. The
dough will be rather sticky.
2) Divide the dough into two equal parts, then form two round,
flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a
greased baking sheet, and bake in a preheated 400 degree oven for 1
to 1-1/2 hours, or until cooked through.
3) Remove the loaves from the oven, spread the tops with the
honey, and let cool. Remove the bay leaves before serving. NOTE: If
feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup
extra flour (but the taste is inferior).
Servings: 2 servings
Cato's Cheese Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese
The History of Recipes
Written cooking instructions as a concept can be observed way back into distant history, in fact as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these old cookbooks were just basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also describes how the Roman chefs were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Over the next few hundred years, the upper-class families of Wesstern Europe strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. The arrival of TV brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Cato's Cheese Bread recipe.
