Libum (Sacral Bread) is a traditional Ancient Roman recipe for sweet cheese-based bread that was also frequently used as an offering to the household gods. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Libum.
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Original Recipe
Libum (from Marcus Cato's De Agricultura)
Libum hoc modo facito. Casei P.II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter.
Translation
Recipe for libum: Pound 2pounds of cheese thoroughly in a mortar; when it is thoroughly macerated, add 1pound of wheat flour, or, if you wish the cake to be more dainty, 1/2pound of fine flour, and mix thoroughly with the cheese. Add 1egg, and work the whole well. Pat out a loaf, place on leaves, and bake slowly on a warm hearth under a crock.
Libum is one of those foods known from the entire Roman world. During the early days of the empire, this sweet cheese-based bread was used as an offering to household gods. The recipe given below comes from the agricultural writings of the Roman consul Cato.
A translation of the original recipe follows: Libum is to be made as follows: 1kg cheese well pounded in a mortar. When this is crushed well add 500g strong white bread flour (or for a lighter recipe only 250g). Mix well with the cheese and add one egg. Once the dough has properly bound line the base of a loaf tin with leaves and add the bread mixture on top. Cook slowly beneath a brick in a hot fire.
A modern interpretation of this is given below:
Ingredients:
120g plain (all-purpose) flour. [For a stronger flavour use strong bread flour]
250g ricotta cheese
1 egg, beaten
fresh bay leaves
60g clear honey
A pinch of pepper
Method:
Sift the flour into a bowl, then beat the cheese until it is soft and stir into the flour. Add the egg and mix thoroughly until the mixture forms a soft dough.
Divide the dough into four before moulding into a rounded bun shape. Place four fresh bay leaves on a greased baking tray and cover with the dough. Bake in an oven pre-heated to 220°C for 40 minutes until golden brown. (If you want you can cover with a 'brick'. In fact Cato's 'brick' probably represents a domed earthenware covering called a testo. Substitute a clean earthenware pot if you wish.)
When the breads are done, warm the honey and drizzle over the breads. Allow them to stand in the homey for 30 minutes, then serve.
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