*  Exported from  MasterCook  *
 
                             CATO'S GRAPE BREAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Unbleached, all-purpose
                         Flour
      1/2   c            Lard, shortening, or butter
                         Melted and cooled
      1/4   c            Feta cheese, crumbled and
                         Mashed into a paste
    1       t            Cumin seed, ground
    1       t            Anise, ground
    1 1/2   c            Grape juice, purple or white
    1       pk           Dry yeast
    8                    Bay leaves
 
      1) Place the flour, lard, mashed cheese, ground
   cumin and anise, and yeast in a large mixing bowl.
   Blend well. Add the grape juice and mix the dough well
   for 2-3 minutes until all the grape juice is absorbed
   and evenly distributed.  The dough will be damp and
   sticky, but no internal dry areas should appear by the
   end of the mixing. If they do, mix a few minutes more
   or add a little more grape juice and mix again.
   
      2) Let the dough rest 5 minutes.  Now sprinkle 1 or
   2 tbsp. flour over the dough and knead, either in the
   bowl or on a lightly floured surface for 5-10 minutes,
   until the dough is smooth and elastic and only
   slightly sticky.  Add more flour if needed.  Let the
   dough rest 2 minutes.
   
      3) The dough should now be very smooth and easy to
   handle. Knead 30 seconds more, return the dough to the
   bowl, cover the bowl with a dish towel or large plate,
   and let rise at room temperature for at least 3 hours.
   
      4) Sprinkle top with flour, punch down, and form
   the dough into 4 rectangular loaves (4 in. by 2 in. by
   2-1/2 in.). Place two bay leaves on the bottom of each
   loaf, and lay them, leaf side down, on a greased
   cookie sheet.  Cover with a towel and let rise for 1
   hour, until well risen.
   
      5) Bake in a preheated 400 degree oven for 35
   minutes, until the loaves are brown on top and make a
   hollow sound when tapped on the bottom. Serve when
   cool. NOTE: To make these breads without leavening,
   omit the yeast, knead the dough thoroughly, then bake
   at 350 degrees for about 2 hours. They will be chewy
   and moist, and very foreign to our taste. The Romans
   thought unleaven bread was manlier and much better for
   the digestion.
  
 
 
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