Ancient Egyptian Spiral Bread of the Pharaoh
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Yes, I know Vizier is pronounced โVih-zeerโ. I donโt know why I pronounced it as if itโs a French word. Though itโs not the first or last time ๐
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"Return the loaf… Return the loaf…"
I looked up how the Egyptians made yeast and apparently it is a bye-product of their wine-fermentation. I heard about "air-yeast" before, but didn't believe that the surrounding air actually entails natural yeast to grow a culture. I wonder how they distinguished it wasn't molding. I guess the smell is what seperates it.
That Coffagrigus in background though ๐ข๐
Is this the first Cinnabon?
Cakes made of goose fat must've been fried. If spiral bread was better, maybe they were fried as well.
Wow I love you and your cooking!
Thanks, Max for this tasty episode, you`re a talented teacher and a great storyteller. I enjoyed this episode very much.๐น๐น
Cooking and baking with rendered goose/duck fat is a pretty normal thing in Eastern Europe still. It really doesn't effect the outcome of the cake, considering that the fat is being filtered through a fine sieve (or even better, a paper coffee or tea filter) while still hot. I often use it instead of oil, as the consistency of the batter will be very moist, just like baking with butter, but lactose free and without the buttery flavour.
Honestly, I have been often wondering why you're using butter in recipes which would be made by the poorer populus historically, or in recipes where the "add fat" would more likely to be rendered lard or poultry fat – butter has mostly been a luxury item more likely to be used for trade, but lard was usually keeping well for a long time and was used for both cooking and baking.
Now, lard sometimes carries a porky smell, which isn't ideal for cakes, but goose and duck fat aren't as pungent once they are cooled in the fridge for a while. They don't change the flavour of the batter and usually loose any possible leftover taste after baking. they are also melting super fast once in room temperature, so incorporating it into a batter is really simple. They aren't great for pie crusts, where you need butter not to melt before baking starts, but in most other doughs it's perfect.
Pro tip: fry chips/fries or Wiener schnitzel in goose fat. A whole new flavour experience, and the fat has a higher smoke point, so less burning.
I love this time period, Egyptian weโre so interesting
Imagine getting paid in Big Macs and Orange Hi-C's
Give us this day, our daily bread. ๐
Is it possible this was a really early form of jalebi?
Thank you for this ๐
Perhaps you can solve this mistery:
What is the deal with not eating bread with foreigners, non egyptians?
Thanks
Maybe they put that bread in something like a Tandoor first , maybe they are spiral pretzels
I ain't no history expert but that looks like the first sweet roll
Proto-bagels.
Edit: hey, Max agrees.
i wish you had taken the second half of the dough you made and fried it and compared it with the boiled version.
More Egypt content! Itโs super interesting! Also, totally here for the gossip of the villages too ๐ฆป๐ป๐๐ ๐
I clapped in excitement when you asked what the fishermen were being paid, I was just thinking that!!
That's a funnel cake.
Max, your eyes look very tired, and I think you should take a break from making videos and rest. You make videos so often, and they are so high quality, you don't just make the food, you research the food, its maker, its history, and everything about it. You work very hard, too hard.
We still make struvor with struvjรคrn just like that up here in Sweden. That they when they had made that Also made tandoori after, in another shape, is fine.
The Fishermen were getting paid with bread. LOL
Babbel doesn't offer Ancient Egyptian pictures?? What a pity ๐
I think it would be really nice with aniseed or with honey and mahlep.
CURSE OF RA ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ก ๐ข ๐ฃ ๐ค ๐ฅ ๐ฆ ๐ง ๐จ ๐ฉ ๐ช ๐ซ ๐ฌ ๐ญ ๐ฎ ๐ฏ ๐ฐ ๐ฑ ๐ฒ ๐ณ ๐ด ๐ต ๐ถ ๐ท ๐ธ ๐น ๐บ ๐ป ๐ผ ๐ฝ ๐พ ๐ฟ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐ ๐
the cow above kind of means cowpie, ha! least thats what it looks like
XBox man is the same person who used actual Egyptian yeast to make ancient Egyptian bread?
Don't put your feet in my bread
Hey Max. You forgot to add sand.. people died with nub teeth
Perhaps the fishermen were paid with bread.
That Bread was boiled in MILK, Because the Flat structure of the Pot Cleary Showing POT is being used for Boiling Milk in INDIA and Pakistan too…..
France Issues Scratch-and-Sniff Baguette Postage Stamps
The celebration of French heritage in the run-up to the Paris Olympics was unveiled on the feast day of Saint Honorรฉ, the patron saint of bakers.
Great! Combine with SODIS to help with viruses, which are normally only a problem if there is human faecal contamination (ie think hepatitis)
Hi, Max. I am Kemetic, which means I worship the ancient Egyptian gods. So I think I can shed a little light for you on the whole "when are the gods done eating?" thing.
In my rites, I offer water and milk, generally. Water is a constant; the milk can vary depending on who I'm praying to, but 98 percent of the time it's milk. Now, the ancient Egyptians believed (and modern Kemetics believe) that everything has a ka, or a soul. What happens when we offer food and drink to the gods is, the gods consume the ka part, and when the ritual is over, we mortals get to eat and drink the physical part. I guess while we're praying, the gods have enough time to get what they need out of the offerings.
On a side note, I used to bake bread A LOT in my 20s and 30s. I'm now 57 and the last time I tried it (a few years ago) I didn't quite have the stamina for it, although I might try it again because I miss baking bread. I inherited my grandmother's copy of The Laurel's Kitchen Bread Book. (Coincidentally, I just noticed that I had shelved your book right next to it.) In it, they state that for whole wheat bread, there is no substitute for kneading the dough for 300 strokes per loaf. Not ten minutes – 300 strokes. I thought you might find it interesting to know how someone else handled the lower gluten problem. BTW, I've done this for white bread too and it rises like a monster! It's pretty awesome.
Another side note: I dug out my copy of The Pharaoh's Kitchen after viewing this episode, (I was curious to see if they had a take on this recipe) and I was like, "Yeah, Max mentioned that, he mentioned that – oh, there's the artwork from Ramses III's tomb." ๐ Nice!
So you pleased this Egyptophile's heart with this episode very much. Thank you.
"Eine Party" does just fine to denote an informal event you have among friends and/or family. "Eine Feier" is fine, too. "Ein Fest", though, is something formal/official that you get a written invitation to, dress up for and are bored at. Let's hope "Wir feiern ein Fest" as Babbel's translation for "We're throwing a party" is just a poorly chosen example that they're going to fix soon, otherwise it may not be worth its money.
I find this funny, to some degree! I stopped eating breads and grains, years ago! ๐
Bread is NOT going to Buy me off! Lol
Maybe it is a Male Thing?
It would be really cool if you xan get someone like egyptologists, or classics professor… Like Mary Beared to cook with….
Offering the bread to the gods, then distributing it to the people, sounds like Hinduism. The deity takes the 'essence' of the bread, replaces it with divine essence (similar to catholic transubstantiation). All the bread is to be distributed among people and priests.
Just ask those ancient alien guys what the recipe was. They know more than any historian or Egyptian archeologist, don't they? ๐ Great Video!
I love these notes so much as well. There are some amazing writings found at Vindolander in England. A whole lot of Romans complaining about and to each other, letters of demand for unpaid invoices, letters from homeโฆitโs amazing.
It's called burek haha
perhaps it already contained soda and could be compared to pretzels.