Click on the image, above to submit to Pinterest.

Hapalos Artos (Soft Bread)

Hapalos Artos (Soft Bread) is a traditional Ancient Roman recipe for a classic fine bread. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Hapalos Artos.

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

6-8

Rating:

Tags : Bread RecipesBaking RecipesAncient Roman Recipes

Original Recipe

Hapalos Artos (from Athenæus' Deipnosophistae)

Athenæus was born in Naucratis, Egypt circa 180CE. He is remembered chiefly for his his compilation Deipnosophistae (The Deipnosophists [which is most often loosely translated as The Partying Professors). Writing in Greek, the book itself is a dialogue in which a variety of characters debate a wide spectrum of topics. Luxury, diet, health, sexual relationships, music, humour and Greek lexicography all come under discussion, but the focus is on food, wine and entertainment. There are numerous descriptions of meals and the curses involved in those meals. So detailed are many of these that a modern redaction of the food can easily be created. Though Egyptian Athenæus was a learned member of the Roman empire (Greek being the second language of the Roman Empire) and it is fair to assume that the food described by Athenæus would have been known across the Empire. It is also good to have someone apart from Apicius as a source of recipes!

Translation

Amongst the Greeks it is a bread called 'soft' which is made with a little milk and sufficient olive oil and salt. The dough must be made supple. The bread is called 'Cappadocian' since for the most part 'soft' bread is made in Cappadocia. The Syrians call such bread lakhma and in Syria this bread is delicious through being eaten warm.

Modern Redaction

Ingredients:

600g strong white flour
125ml warm water
1½ tsp dried yeast
1 tsp sugar
60ml olive oil
75ml warm milk
½ tsp sea salt

Method:

In a cup, dissolve the sugar in the warm water (which should be at or just slightly above body temperature). Sprinkle the dried yeast on top of this, cover and leave in a warm dry place for about 15 minutes, until the mix starts frothing.

Sift the flour into a large bowl, mix in the salt and then create a crater in the middle. Pour the yeast mix, the olive oil and milk into this. Gradually mix the flour into the liquid ingredients to form a dough. Knead this firmly for about five minutes (adding more flour or water as necessary) until the dough is firm.

Take a 500g bread tin and grease liberally with butter before lining with a dusting of flour. Press the dough into the bottom of the tin, cover with a cloth and leave to stand in a warm place for about an hour until it has risen.

Bake in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 40 minutes until the crust is a pale golden colour. This loaf should have a soft centre and is excellent with soups.