Manchet Bread England, 14th Century Recipe
Yield: 1 + loafRecipe by luhu.jp
Ingredients:
1 package: Yeast,
1 cup: Warm water,
2 1/2 cup: White whole-wheat flour,
1 cup: All-purpose flour,
1 tsp: Salt,
4 tbsp: Softened butter,
Directions:
Dissolve the yeast in half the warm water. Put the two types of
flour and the salt into a bowl; make a well in the flour and add all
the water and butter. Mix well. Add more flour if the mixture is too
sticky to knead. Knead for 10 minutes until smooth and elastic and
then put into a greased bowl, covered with a cloth. Let the dough
rise for 1 to 1-1/2 hours, or until it has doubled in bulk.
Punch it down and shape it into rather flat, round loaves. Put these
onto a greased baking sheet, cover with a cloth, and leave to rise
for 45 minutes (or until twice the size). The loaves can be brushed
with egg wash, to endore them, before baking, and the tops can be
slashed and pricked with a fork. Bake at 375f for 35 to 40 minutes.
Source not given. in _Seven Centuries of English Cooking_ by Maxime
de la Falaise Grove Press, 1992 ISBN 0-8021-3296-0 Typos by Jeff
Pruett.
Source from luhu.jp
flour and the salt into a bowl; make a well in the flour and add all
the water and butter. Mix well. Add more flour if the mixture is too
sticky to knead. Knead for 10 minutes until smooth and elastic and
then put into a greased bowl, covered with a cloth. Let the dough
rise for 1 to 1-1/2 hours, or until it has doubled in bulk.
Punch it down and shape it into rather flat, round loaves. Put these
onto a greased baking sheet, cover with a cloth, and leave to rise
for 45 minutes (or until twice the size). The loaves can be brushed
with egg wash, to endore them, before baking, and the tops can be
slashed and pricked with a fork. Bake at 375f for 35 to 40 minutes.
Source not given. in _Seven Centuries of English Cooking_ by Maxime
de la Falaise Grove Press, 1992 ISBN 0-8021-3296-0 Typos by Jeff
Pruett.
Source from luhu.jp