Grape Bread (Mustaceus)

Directions

1. 1) Place the flour, lard, mashed cheese, grnd cumin and anise, and yeast in a large mixing bowl. Blend well. Add in the grape juice and mix the dough well for 2-3 min till all the grape juice is absorbed and proportionately 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 min more or possibly add in a little more grape juice and mix again.
2. 2. Let the dough rest 5 min. Now sprinkle 1 or possibly 2 tbsp. flour over the dough and knead, either in the bowl or possibly on a lightly floured surface for 5-10 min, till the dough is smooth and elastic and only slightly sticky. Add in more flour if needed. Let the dough rest 2 min.
3. 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 possibly large plate, and let rise at room temperature for at least 3 hrs.
4. 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, till well risen.
5. 5. Bake in a preheated 400 degree oven for 35 min, till the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cold.
6. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hrs.
7. 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.