18th Century Barley Bread

Barley Bread_page

Carolyn Smith-Kizer who runs ‘18thC Cuisine‘ writes: It seems the way to a man’s heart has always been through his stomach. If the lady who supplies the bread and honeyed wine is also good in other wifely arts, so much the better.

Here is a plate of barley bread & goat cheese with honey, served with that infamous Pramnian wine in honor of Novel Food, an event celebrating food immortalized in prose or poetry, and a dish that Circe served Odysseus, hoping to tempt him to stay.

Barley Bread

[1] Take leftover mashed potatoes or other root vegetable, add a little milk and enough barley flour to make a soft dough–adjust taste with more salt if needed. Stir or knead, cover and allow to rest for about an hour.

[2] Heat griddle to medium heat. Prepare several pats of butter or clarified butter to grease griddle.

[3] Roll out dough, cut into circles, squares or triangles and fry on both sides on buttered griddle. Adding a cover to the griddle will help with baking the bread all the way through. The vegetables in the dough help the dough stay fresh and moist.

[4] Serve with butter, cheese, jam or honey.