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

[Christiane]

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:

http://www.theepicentre.com/Spices/mastic.html

And this weird article about the antibacterial properties of mastic:

http://www.life-enhancement.com/article_template.asp?ID=770

Gianotta