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
Cheese Bread (Libum) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the far past, in truth as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, in the main part, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to academics are some stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Moving our culinary historical trip onwards, we have a couple of interesting cookery books from the fourteenth century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals prepared for the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes led to a surge in recipe publications, most of which are kept safe in private libraries. Over the next few hundred years, the upper-class families of Wesstern Europe tried to serve the best banquets, and as a result the best chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books are increasing in popularity due to increased literacy, people having increased spare time and having more disposable income. The arrival of TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Cheese Bread (Libum) recipe.
