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Title: Manchet Bread England, 14th Century
Categories: Ethnic Medieval Bread
Yield: 1 + loaf
| 1 | pk | Yeast |
| 1 | c | Warm water |
| 2 1/2 | c | White whole-wheat flour |
| 1 | c | All-purpose flour |
| 1 | ts | Salt |
| 4 | tb | Softened butter |
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.
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