[Sca-cooks] Mastic (was that Spanish bread recipe, etc.)

Christiane christianetrue at earthlink.net
Wed Sep 5 13:54:57 PDT 2007

This semolina bread recipe reminds me a bit of how pan riminiciato is made; mainly having to soften the semolina with water, and the use of a heavy blanket to keep the dough warm as it rises (a lambskin would keep it even warmer). 

Anyway, I was curious about mastic and found this nice description:


And this weird article about the antibacterial properties of mastic:



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