Categories: Breads 
      Yield: 4 servings 
  
      4 c  Unbleached, all-purpose             1 ts Cumin seed, ground 
           Flour                               1 ts Anise, ground 
    1/2 c  Lard, shortening, or butter     1 1/2 c  Grape juice, purple or white 
           Melted and cooled                   1 pk Dry yeast 
    1/4 c  Feta cheese, crumbled and           8    Bay leaves 
           Mashed into a paste             
  
     1) Place the flour, lard, mashed cheese, ground cumin and anise, and 
  yeast in a large mixing bowl. Blend well. Add the grape juice and mix the 
  dough well for 2-3 minutes until all the grape juice is absorbed and evenly 
  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 minutes more 
  or add a little more grape juice and mix again. 
   
     2) Let the dough rest 5 minutes.  Now sprinkle 1 or 2 tbsp. flour over 
  the dough and knead, either in the bowl or on a lightly floured surface for 
  5-10 minutes, until the dough is smooth and elastic and only slightly 
  sticky.  Add more flour if needed.  Let the dough rest 2 minutes. 
   
     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 large plate, and let rise at room temperature for at least 3 
  hours. 
   
     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, until well risen. 
   
     5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves 
  are brown on top and make a hollow sound when tapped on the bottom. Serve 
  when cool. NOTE: To make these breads without leavening, omit the yeast, 
  knead the dough thoroughly, then bake at 350 degrees for about 2 hours. 
  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.