Quirky Foodster

Breads

Libum (Sacred Honey Cheesecake Bread)

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Ingredients

  • - 250 g fresh ricotta or soft sheep's cheese (1 cup ricotta)
  • - 200 g plain flour (1 1/2 cups plain/all-purpose flour)
  • - 1 egg
  • - Bay leaves, one per loaf, for baking
  • - 120 ml honey, warmed, for finishing (1/2 cup honey, warmed)

Method

  1. In a mixing bowl, mash the cheese until smooth, then work in the flour and egg to form a soft, slightly sticky dough.
  2. Rest the dough for 30 minutes at room temperature.
  3. Divide into 6 equal portions and shape into small, slightly domed rounds.
  4. Place a bay leaf underneath each round on a lined baking tray, then bake at 190C (375F) for 35-40 minutes, until risen and golden.
  5. While still warm, brush or drizzle generously with warmed honey and leave to soak in briefly before serving.

Native Name: Libum

Cultural Background: Recorded by Cato the Elder, libum was a cheese-and-flour bread baked as an offering to the household gods, the Lares, and also eaten as a treat on birthdays and other happy occasions – a direct ancestor, in both name and form, of the modern Italian ricotta cheesecake.

Tips: The bay leaf underneath is traditional and subtly perfumes the base of the loaf as it bakes – remove before eating.

Variations: A pinch of ground fennel seed in the dough is attested as a fragrant regional variation.

Vegetarian / Vegan Note: Vegetarian as written; a firm plant-based ricotta alternative can be used for a vegan version, though texture will differ.

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.

Reheating: Warm briefly in a low oven (150C/300F) for a few minutes if a warm serving is preferred.

Nutrition: Approx. 280 kcal, 10 g protein, 38 g carbohydrate, 9 g fat per serving.

FAQs:

Q: What occasion was libum traditionally made for?

A: It was baked as a religious offering to the household Lares and also served on birthdays as a celebratory treat.

Q: Do I have to use a bay leaf?

A: It's traditional and adds a subtle aroma, but the bread bakes perfectly well directly on a lined tray without it.