Cato's cheese bread PDF Print E-mail

Cato's Cheese Bread

An old recipe for Roman bread.

1 cup feta cheese, drained, crumbled, and packed
    into the measuring cup
1/2 cup unbleached, all-purpose flour
1 egg, beaten
6 bay leaves
2 tablespoons honey

Put the cheese into a medium size 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.

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 F oven for 1 to 1 1/2 hours, or until cooked through.

Remove the loaves from the oven, spread the tops with the honey, and let cool.

Remove the bay leaves before serving.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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