Roman “French” Toast
Sidebar to: Test Kitchen: Roman “French” Toast
Ancient Recipe
“Another sweet dish: Cut the crust from the best African mustaceum bread and soak it in milk. When it is saturated, bake it in oven, but not for too long to avoid drying it out. Remove the bread when it is hot, and pour honey over it. Prick holes in it so that it absorbs the honey. Sprinkle with pepper and serve.”1
BAR’s Variation
1 tbsp honey
¼ cup water
500g (about 4 cups) flour
2 tsp anise seed, ground
2 tsp cumin, ground
1½ cup white wine or white grape juice
Instructions: Mix the honey into warm water (110–115° F), then dissolve the yeast in the honey-water and allow it to sit for about 10 minutes. Add flour, anise seed, and cumin and gently mix until the mixture forms a sticky consistency. Use white wine or white grape juice to moisten the dough, adding about a half cup at a time (I used 1½ cups). Knead the dough then leave it to rest for 2–3 hours. After resting, preheat the oven to 350° F and bake for 30 minutes. (The crust should not be too firm when you take it out.)
“French” Toast Ingredients:
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