Little Wheat Rolls with Soft Onion
MODERN KITCHENS · 052 / 100 Ancient Egyptian grain, onion and bread context · Nile Valley, Egypt · New Kingdom Egypt, approximately 1550–1070 BCE Evidence: historically informed adaptation. The historical evidence and modern cooking choices are distinguished below. Jump to recipe Bread becomes more approachable when its evidence is kept separate from its modern formula. The Metropolitan Museum’s foundation-deposit loaf gives a dated New Kingdom bread object, while UCL’s plant table supplies an onion context. Neither tells us how to make these small onion rolls. Generated illustration of this modern adaptation; not historical evidence. The historical frame is roughly 1550–1070 BCE, and the cited bread object is dated about 1473–1458 BCE. Our dough uses ordinary strong wheat flour, a little wholemeal flour and commercial instant yeast. These choices are intended to make a usable batch in a domestic oven; they do not reproduce the flour, fermentation or shape of the museum object. Cook...