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Bread

Roman Bread

A simple bread made from raised dough, butter, and cornmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roman Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. Sprinkle a clean surface with cornmeal.

Shape and bake

  1. Roll the raised dough as thin as possible on the cornmeal.

  2. Sprinkle cornmeal over the top of the rolled dough.

  3. Cut the dough into fancy designs.

  4. Bake until very brown.

  5. Allow to cool before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Raised dough
Rolled thin, it bakes into a crisp, flat bread rather than a risen loaf.
Butter
Adds fat for richness and flavour in the finished bread.

The step that matters

Bake until very brown. Browning comes from the Maillard reaction and caramelisation at high heat, which develops flavour and crispness. Thin dough dries out and can burn if left too long, so watch its colour closely.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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