25+ Ancient Roman Sweet Bread Recipes For Modern Bakers

Traveling back in time to ancient Rome reveals a rich tapestry of culinary traditions, where food was not merely sustenance but a way of life and expression.

Among the numerous dishes that adorned the tables of Roman households, sweet breads held a special place.

These delectable treats were often prepared for festivals, religious ceremonies, and family gatherings, showcasing the Romans’ love for flavor, texture, and creativity in baking.

In this article, we will explore 25+ ancient Roman sweet bread recipes that allow you to experience the flavors of this fascinating civilization right in your own kitchen.

From honey-infused loaves to creamy cheesecakes and rich milk breads, each recipe reflects the agricultural bounty and culinary ingenuity of the time.

Whether you are a history enthusiast, a baking novice, or a seasoned chef, these recipes will not only satiate your sweet tooth but also provide a glimpse into the past, connecting you to a world where food played a vital role in social gatherings and cultural practices.

Join us as we journey through time, uncovering the secrets of ancient Roman baking and the sweet delights that have transcended centuries.

Prepare to indulge in the rich flavors, aromas, and textures of these classic recipes that have stood the test of time.

25+ Ancient Roman Sweet Bread Recipes For Modern Bakers

Exploring the realm of ancient Roman sweet bread recipes offers us more than just a taste of history; it invites us to engage with a culture that valued food as a central part of life.

Each recipe we’ve shared reflects the Romans’ appreciation for natural ingredients, creativity, and communal experiences. As you bake these delicious breads, you’ll not only nourish your body but also your spirit, sharing in the timeless tradition of breaking bread with loved ones.

So, gather your ingredients and prepare to embark on a culinary adventure through ancient Rome!

Whether you are hosting a dinner party, celebrating a special occasion, or simply enjoying a quiet afternoon at home, these sweet breads are sure to bring joy and warmth to your table.

Let the enticing aromas fill your kitchen, and as you savor each bite, reflect on the rich heritage of the Roman Empire and the lasting legacy of their culinary practices.

Panis Dulcis (Sweet Bread)

Panis Dulcis, a sweet bread cherished in ancient Rome, is a delightful fusion of flavors and textures. Traditionally enjoyed during celebrations and festivals, this recipe features honey and spices that reflect the culinary sophistication of Roman society. It embodies the essence of ancient Roman cooking by combining simple ingredients into a luxurious treat.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm water
• 1/2 cup honey
• 1/4 cup olive oil
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon anise seeds (optional)
• Sesame seeds (for topping)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, salt, cinnamon, cloves, and anise seeds (if using).
3. Create a well in the center of the dry ingredients and add the honey, olive oil, and the yeast mixture.
4. Gradually mix the flour into the wet ingredients until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until it has doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the risen dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper and sprinkle sesame seeds on top.
8. Let the bread rise again for about 30 minutes.
9. Bake for 25-30 minutes or until golden brown and hollow when tapped on the bottom.
10. Let it cool before slicing.

Panis Dulcis is more than just a sweet treat; it is a testament to the Roman approach to food—celebratory, communal, and indulgent. Its honey-sweetened flavor and aromatic spices evoke a sense of nostalgia for a time when bread was central to daily life and festivities. Serving this bread at gatherings not only honors ancient traditions but also provides a delicious way to connect with history. Enjoy it fresh, paired with cheese or as a simple dessert, and relish in the flavors of ancient Rome.

Libum (Roman Cheesecake Bread)

Libum is an ancient Roman cheesecake-like bread that was often used in religious offerings but also enjoyed as a sweet snack. Made with simple ingredients like ricotta, honey, and flour, this bread offers a unique texture and a rich flavor profile that reflects the culinary heritage of the Roman Empire. This recipe celebrates the marriage of savory and sweet, making it a versatile addition to any table.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup honey
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 2 eggs
• 1 teaspoon baking powder
• A pinch of salt
• Bay leaves (for baking)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking dish with bay leaves.
2. In a large bowl, mix the ricotta cheese and honey until smooth.
3. Add the eggs and olive oil, mixing until well combined.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
6. Pour the batter into the prepared baking dish, spreading it evenly.
7. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool before cutting into squares.

Libum captures the spirit of ancient Roman culinary creativity. Its combination of cheese and honey results in a bread that is not only sweet but also pleasantly creamy, making it a delightful indulgence. Historically, Libum was offered to the gods, symbolizing gratitude and reverence, yet it is just as fitting for modern-day feasts. Whether served at a festive gathering or as a comforting snack, Libum bridges the past and present, inviting everyone to savor the flavors that have stood the test of time.

Pan di Fichi (Fig Bread)

Pan di Fichi, or fig bread, is a classic Roman sweet bread that showcases the abundance of figs in ancient times. Figs were a staple in Roman diets, celebrated for their natural sweetness and health benefits. This recipe combines figs with a rich blend of nuts and spices, creating a hearty, flavorful bread that is perfect for sharing during festive occasions or as a special treat any time of the year.

Ingredients:

• 2 cups dried figs, chopped
• 1 cup walnuts or almonds, chopped
• 1/2 cup honey
• 1/4 cup olive oil
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, soak the chopped figs in warm water for about 10 minutes, then drain.
3. In a large mixing bowl, combine the honey, olive oil, and eggs, whisking until well blended.
4. Add the milk and mix thoroughly.
5. In another bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the soaked figs and chopped nuts.
7. Pour the batter into the prepared loaf pan, smoothing the top.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pan di Fichi is a celebration of ancient Roman agricultural heritage, showcasing figs that were beloved for their sweetness and versatility. This bread not only delights the palate but also nourishes the body, making it a wholesome choice for both everyday enjoyment and special occasions. The rich flavors of figs and nuts evoke a sense of tradition, inviting you to experience the essence of Roman culinary culture. Whether served as a breakfast treat, a snack, or a dessert, Pan di Fichi is a timeless bread that continues to resonate with those who appreciate the art of baking and the richness of history.

Mustacei (Roman Grape Bread)

Mustacei is a traditional Roman sweet bread made with fresh grape must, the juice extracted from pressed grapes. This bread, often enjoyed during harvest festivals, showcases the importance of grapes in Roman culture, both for wine and food. The addition of spices and nuts gives Mustacei a rich flavor, making it a delightful treat that connects us to ancient Roman celebrations and gatherings.

Ingredients:

• 2 cups grape must (or substitute with grape juice)
• 1/2 cup honey
• 3 cups all-purpose flour
• 1/4 cup olive oil
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or hazelnuts
• A pinch of anise seeds (optional)

Instructions:

1. In a saucepan, heat the grape must until warm, then remove from heat and let it cool slightly. Add the yeast and let it sit for about 5 minutes until foamy.
2. In a large bowl, combine the flour, salt, cinnamon, and anise seeds (if using).
3. Make a well in the center and pour in the honey, olive oil, and the yeast mixture. Mix until a soft dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth. Fold in the chopped nuts.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the risen dough and shape it into a round loaf or small rolls.
7. Place the shaped dough on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
8. Bake for 25-30 minutes or until golden brown and sounding hollow when tapped.
9. Allow to cool on a wire rack before slicing.

Mustacei embodies the spirit of Roman festivities, celebrating the grape harvest with its unique flavors and textures. This sweet bread is a delightful reminder of how integral grapes were to Roman life, not just as a source of wine but as a key ingredient in their cuisine. Enjoying Mustacei brings a taste of history to your table, allowing you to experience the essence of ancient Roman traditions. Serve it warm as a delightful accompaniment to cheeses, or enjoy it plain as a sweet snack, and let it transport you to the bustling markets of ancient Rome.

Sava (Roman Honey Bread)

Sava is a honey-infused sweet bread that was popular in ancient Rome, known for its moist texture and aromatic flavor. This bread is a staple during festive occasions, often served with fruits and cheeses. The use of honey as a primary sweetener reflects the Romans’ preference for natural ingredients, making Sava a wholesome and delicious treat that highlights their culinary ingenuity.

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup honey
• 1 cup warm milk
• 1/4 cup olive oil
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• Sesame seeds (for topping)

Instructions:

1. In a bowl, combine warm milk and yeast, letting it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, salt, nutmeg, and cinnamon.
3. Make a well in the center and add honey, olive oil, and the yeast mixture. Mix until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled.
6. Preheat the oven to 350°F (175°C). Punch down the risen dough and shape it into a loaf.
7. Place the loaf in a greased bread pan and let it rise for another 30 minutes.
8. Sprinkle sesame seeds on top before baking.
9. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
10. Allow it to cool before slicing.

Sava represents the ancient Roman appreciation for the natural sweetness of honey and the art of bread-making. This versatile bread can be enjoyed in various ways—served warm with butter, paired with fruits, or used as a base for sweet toppings. Its comforting aroma and rich flavor are sure to evoke a sense of nostalgia for times past. By enjoying Sava, you not only experience a delicious treat but also honor the culinary practices of the Romans, celebrating their love for wholesome, natural ingredients that continue to inspire modern baking.

Focaccia di Formaggio (Cheese Focaccia)

Focaccia di Formaggio is a traditional Roman bread that combines the savory richness of cheese with a subtly sweet dough. This ancient recipe highlights the Romans’ culinary skill in blending flavors and textures, making it a perfect dish for gatherings and feasts. The bread is typically infused with cheese and herbs, creating a delightful balance of savory and sweet that reflects the Romans’ appreciation for hearty, wholesome foods.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm water
• 1/2 cup olive oil, divided
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1/2 cup grated cheese (such as pecorino or parmesan)
• 1 teaspoon dried oregano or rosemary
• 1 tablespoon honey

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, salt, and herbs. Make a well in the center and add the yeast mixture, honey, and 1/4 cup of olive oil.
3. Mix until a soft dough forms, then knead on a floured surface for about 10 minutes until smooth.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
5. Preheat your oven to 400°F (200°C). Punch down the dough and roll it out into a large rectangle.
6. Transfer the dough to a greased baking sheet and create dimples in the surface with your fingers.
7. Drizzle the remaining olive oil over the top and sprinkle with grated cheese.
8. Let it rise again for about 30 minutes, then bake for 20-25 minutes until golden brown.
9. Allow to cool slightly before slicing.

Focaccia di Formaggio embodies the ancient Roman love for bread as a staple of daily life, enhanced by the richness of cheese. This delightful dish showcases the Romans’ expertise in combining flavors to create something truly special. Whether served as an appetizer, a side dish, or even as a main course, this bread is versatile and satisfying. By preparing Focaccia di Formaggio, you not only enjoy a delicious piece of history but also create a warm and inviting atmosphere, reminiscent of the communal meals that defined Roman social life. Share it with friends and family, and let the flavors transport you to the heart of ancient Rome.

Panis Mellitus (Honey Bread)

Panis Mellitus, or honey bread, is a sweet delicacy that reflects the Romans’ appreciation for honey, a common sweetener in their cuisine. This bread is often served during feasts and celebrations, showcasing the harmonious blend of honey’s sweetness and the wholesome taste of freshly baked bread. The simple ingredients come together to create a fragrant and delightful treat that connects us to the traditions of ancient Roman hospitality.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 1/2 cup honey
• 1/4 cup olive oil
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy.
2. In a large bowl, combine the flour, salt, and cinnamon.
3. Create a well in the center and add the honey, olive oil, and the yeast mixture. Mix until a soft dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a round loaf or small rolls.
7. Place the shaped dough on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
8. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
9. Allow to cool on a wire rack before slicing.

Panis Mellitus captures the essence of Roman baking with its use of honey, a symbol of sweetness and abundance. This bread not only serves as a delightful snack but also carries with it the warmth of Roman hospitality. The simplicity of the ingredients reflects the Romans’ ability to elevate basic elements into something truly special. Enjoy this bread fresh out of the oven, or pair it with cheese, fruits, or spreads for a wholesome breakfast or dessert. Sharing Panis Mellitus with friends and family allows you to relive the traditions of ancient Rome, celebrating the joy of food and togetherness.

Cibaria Dulcia (Sweet Cake)

Cibaria Dulcia is a traditional Roman sweet cake made with rich ingredients, perfect for special occasions and celebrations. This cake, often infused with nuts and dried fruits, showcases the Romans’ love for luxurious flavors and textures. Its moist, dense consistency and delightful sweetness make it a beloved treat that evokes the lavish banquets of ancient Rome, where food was an art form and a way to showcase wealth and generosity.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup warm milk
• 3 large eggs
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 cup chopped almonds or walnuts
• 1/2 cup dried fruits (raisins, figs, or dates)
• 1 tablespoon orange zest (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the orange zest (if using).
4. Gradually add the flour, salt, nutmeg, and the yeast mixture, mixing until a thick batter forms.
5. Fold in the chopped nuts and dried fruits.
6. Preheat your oven to 350°F (175°C). Grease a cake pan and pour in the batter.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Cibaria Dulcia exemplifies the Roman flair for creating decadent desserts that impress and delight. The combination of nuts and dried fruits adds texture and richness to the cake, making it a perfect centerpiece for any gathering. This sweet treat serves as a reminder of the Romans’ culinary creativity and their desire to create memorable dining experiences. Enjoy Cibaria Dulcia with a cup of wine or tea, celebrating the joy of sharing good food with loved ones. Each bite brings forth a taste of history, transporting you to the opulent feasts of ancient Rome.

Libum (Roman Cheesecake)

Libum is a traditional Roman cheesecake that offers a unique take on the dessert we know today. Made with fresh cheese, honey, and a hint of bay leaf, this bread-like cheesecake showcases the Romans’ ingenuity in using local ingredients to create delightful flavors. Libum is often associated with offerings to the gods, making it a symbol of gratitude and celebration in Roman culture.

Ingredients:

• 2 cups ricotta or fresh cheese
• 1 cup all-purpose flour
• 1/2 cup honey
• 2 large eggs
• 1/2 teaspoon salt
• 2-3 bay leaves (for flavoring)
• Olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a round baking dish with olive oil.
2. In a bowl, mix the ricotta or fresh cheese with honey until well combined.
3. Add the eggs and salt, mixing until smooth.
4. Gradually fold in the flour until just combined to form a thick batter.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Place the bay leaves on top of the batter for flavor infusion.
7. Bake for 30-35 minutes or until the edges are golden and a toothpick inserted comes out clean.
8. Allow to cool for a few minutes before serving.

Libum offers a glimpse into the culinary practices of ancient Rome, blending simple ingredients into a delightful dessert that is both rustic and elegant. The use of fresh cheese and honey creates a creamy texture that is satisfying and indulgent, while the bay leaves impart a subtle herbal note that sets it apart from modern cheesecakes. This dessert serves as a perfect end to a meal or a lovely treat for any occasion. Enjoying Libum allows you to appreciate the ancient Romans’ creativity and resourcefulness in using local ingredients to craft something truly special, making it a delightful addition to your culinary repertoire.

Focaccia di Noci (Nut Focaccia)

Focaccia di Noci is a delightful sweet bread that combines the earthiness of nuts with the soft, airy texture of focaccia. This recipe celebrates the Romans’ love for incorporating nuts into their baked goods, providing a rich flavor and a satisfying crunch. Traditionally served during festive occasions, this bread is perfect for sharing with family and friends, showcasing the hospitality and warmth of ancient Roman gatherings.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm water
• 1/2 cup honey
• 1/4 cup olive oil
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup mixed nuts (walnuts, almonds, or hazelnuts), roughly chopped
• 1 tablespoon fresh rosemary (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, combine the flour, salt, and rosemary (if using).
3. Create a well in the center and add the honey, olive oil, and yeast mixture. Mix until a soft dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Fold in the chopped nuts, ensuring they are evenly distributed throughout the dough.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat your oven to 375°F (190°C). Punch down the dough and spread it onto a greased baking sheet, creating dimples with your fingers.
8. Let it rise for another 20-30 minutes before baking.
9. Bake for 25-30 minutes or until golden brown. Allow it to cool slightly before serving.

Focaccia di Noci embodies the essence of ancient Roman baking, where simplicity meets rich flavors. The combination of nuts adds not only texture but also a hint of sweetness that complements the bread’s softness. This focaccia makes for an excellent appetizer or accompaniment to cheese and wine, allowing you to indulge in the flavors of the past. Sharing this bread with loved ones invites conversation and connection, much like the communal feasts of ancient Rome. As you enjoy Focaccia di Noci, take a moment to appreciate the time-honored traditions that have been passed down through generations.

Panis Cibarius (Sweet Bread with Figs)

Panis Cibarius, a sweet bread enriched with figs, reflects the Romans’ ability to transform simple ingredients into something extraordinary. This bread not only showcases the natural sweetness of dried figs but also serves as a testament to the Roman practice of preserving fruits for year-round enjoyment. Often enjoyed during special occasions, Panis Cibarius connects us to the culinary traditions that have shaped Mediterranean diets for centuries.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm water
• 1/2 cup dried figs, chopped
• 1/4 cup honey
• 1/4 cup olive oil
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
2. In a large bowl, combine the flour, salt, and cinnamon.
3. Make a well in the center and add the honey, olive oil, and yeast mixture. Mix until a soft dough forms.
4. Knead the dough on a floured surface for about 10 minutes, incorporating the chopped figs until evenly distributed.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a round loaf.
7. Place the shaped dough on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
8. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean. Allow to cool on a wire rack.

Panis Cibarius showcases the Romans’ deep appreciation for seasonal ingredients and their innovative use of dried fruits. The figs add a natural sweetness and chewiness to the bread, making it a delightful snack or breakfast option. This sweet bread not only serves as a delicious treat but also as a conversation starter, allowing you to share stories of ancient Roman customs and culinary practices. Enjoying Panis Cibarius transports you back in time, where the flavors of the past continue to inspire modern baking. Serve it warm with a drizzle of honey or a slice of cheese for a truly indulgent experience.

Sultana Bread (Raisin Bread)

Sultana Bread, a sweet raisin-infused bread, exemplifies the Roman love for sweet flavors and textures. Raisins were a prized ingredient in ancient Rome, often used in both sweet and savory dishes. This recipe combines the delightful sweetness of raisins with a soft, fluffy bread, making it a perfect choice for breakfast or dessert. Sultana Bread is not only delicious but also a testament to the Romans’ influence on the culinary world.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract (if using).
4. Gradually add the flour, salt, and cinnamon, then pour in the yeast mixture. Mix until a soft dough forms.
5. Fold in the raisins, ensuring they are evenly distributed throughout the dough.
6. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
8. Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a loaf.
9. Place the shaped dough in a greased loaf pan and let it rise for another 30 minutes.
10. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean. Allow to cool on a wire rack before slicing.

Sultana Bread highlights the Romans’ ability to create delectable sweets using readily available ingredients. The combination of raisins and spices adds a comforting warmth to this soft bread, making it a delightful option for any meal. Whether enjoyed fresh with butter or toasted for breakfast, Sultana Bread offers a sweet glimpse into the past. Sharing this bread with friends and family allows you to connect over the flavors that have transcended time, celebrating the culinary legacy of ancient Rome. Enjoy every slice as a reminder of the rich traditions that continue to influence our modern baking.

Panis Melitus (Honey Bread)

Panis Melitus, or Honey Bread, reflects the Roman penchant for sweetness derived from honey, a staple ingredient in their diet. This simple yet flavorful bread is enhanced with honey, offering a rich, sweet taste and a soft, moist texture. Often enjoyed during celebrations and special occasions, Panis Melitus serves as a delightful reminder of the Romans’ culinary heritage and their use of natural sweeteners. It can be enjoyed on its own or paired with cheeses and fruits for a luxurious snack.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm water
• 1/2 cup honey
• 1/4 cup olive oil
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup walnuts or almonds, chopped (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, combine the flour, salt, and cinnamon (if using).
3. Make a well in the center of the flour mixture and add the honey, olive oil, and yeast mixture. Mix until a soft dough forms.
4. If using nuts, fold them into the dough at this stage.
5. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf.
8. Place the shaped dough in a greased loaf pan and let it rise for another 30 minutes.
9. Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let it cool on a wire rack.

Panis Melitus is a celebration of honey, showcasing its sweetness in a delightful bread. The aroma of baking bread infused with honey is sure to fill your kitchen with warmth and comfort. This honey bread pairs beautifully with butter, cheeses, or fresh fruits, making it a versatile addition to any meal. Its rich flavor and historical significance allow it to serve as a link to the ancient Roman world, where bread was more than sustenance; it was a symbol of hospitality and abundance. By baking Panis Melitus, you are not only creating a delicious treat but also participating in a tradition that has endured through the ages.

Libum (Roman Cheesecake Bread)

Libum, often referred to as Roman cheesecake bread, is a unique sweet bread that features a creamy cheese filling, making it a delightful indulgence in ancient Roman cuisine. Traditionally, Libum was offered to the gods during religious ceremonies, but it was also enjoyed by families during festive occasions. This recipe showcases the Romans’ love for combining flavors and textures, resulting in a sweet bread that is rich, creamy, and utterly delicious.

Ingredients:

• 2 cups ricotta cheese or fresh cheese
• 2 cups all-purpose flour
• 1/2 cup honey
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• Bay leaves for baking (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper or grease it with butter.
2. In a mixing bowl, combine the ricotta cheese, honey, eggs, and vanilla extract (if using) until smooth.
3. Gradually add the flour and salt to the cheese mixture, stirring until well combined.
4. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
5. If using bay leaves, place them in the corners of the baking dish for added flavor.
6. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool before slicing into squares or wedges.

Libum represents a fascinating fusion of flavors, combining the creamy richness of cheese with the sweetness of honey in a delightful bread. Its historical roots and association with ancient rituals add a layer of significance to every bite. Enjoying Libum is more than just tasting a sweet treat; it’s about experiencing a slice of history. This bread is perfect for gatherings, celebrations, or even a quiet afternoon with tea, where you can reflect on the culinary traditions that have shaped our understanding of sweet breads. Share it with friends and family to celebrate the joys of togetherness and the rich flavors of the past.

Pan Dulce (Sweet Milk Bread)

Pan Dulce, or Sweet Milk Bread, embodies the warmth and comfort of home-baked goods in ancient Rome. This soft, sweet bread is enriched with milk and sugar, making it a delightful treat for breakfast or dessert. Often enjoyed during feasts and special gatherings, Pan Dulce captures the essence of Roman hospitality, inviting friends and family to share in its delightful flavors and soft texture. With its sweet aroma and golden crust, this bread is sure to become a favorite in any household.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon nutmeg or cinnamon (optional)
• Egg wash (1 egg beaten with 1 tablespoon water, optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the nutmeg or cinnamon (if using).
4. Gradually add the flour and salt, then pour in the yeast mixture. Mix until a soft dough forms.
5. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a round loaf or divide it into smaller rolls.
8. If desired, brush the tops with the egg wash for a golden finish. Let it rise for another 30 minutes.
9. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Let it cool on a wire rack.

Pan Dulce is a heartwarming bread that encapsulates the spirit of ancient Roman baking. Its soft texture and sweet flavor create a sense of comfort, making it a perfect addition to any meal or a delightful snack on its own. This sweet milk bread invites you to indulge in its rich history, reminiscent of family gatherings and festive celebrations. Sharing Pan Dulce with loved ones encourages connection and conversation, reminding us of the joys of coming together over good food. As you enjoy each slice, appreciate the flavors and traditions that have transcended time, celebrating the enduring legacy of ancient Roman cuisine.

Note: More recipes are coming soon!