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Title: Seventeenth-Century Bread
Categories: Breadmaker
Yield: 1 Loaf
| 1 | tb | Yeast |
| 1 | c | Flour, whole wheat |
| 1 | c | Flour, corn |
| 1/2 | c | Flour, rye |
| 1 1/2 | c | Flour |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 1/2 | c | Water; warm |
Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.
The water may need to be adjusted to give the proper texture.
Tested in DAK R2D2. Sylvia's comments:
Here is my adaptation of the Seventeenth-Century Bread just posted in Cat. 3 Topic 48, Ye Olde Tyme Recipes.
Bread was one of the staple foods of the seventeenth century; consumption averaged 1 pound a day. The quality of the bread was determined by the type & fineness of the flour, ranging from the well-ground and sifted white all-wheat flour to mixes of flour and bran to coarse meal. In times of famine, bread was made from crushed peas or beans. The English government regulated the size and quality of loaves of bakers' bread, which changed from year to year in response to the grain harvest.
Bread was made in large quantities, with flour measured by the bushel. Dough was mixed in large troughs and kneaded with a brake, a bakers' kneading machine, or wrapped in cloth and kneaded with the feet. (?!) The rising agent was "barm", the yeast created when beer was brewed. Quantities have been reduced in this recipe to make a manageable piece of dough, and the recipe has been adapted for modern yeast.
From The Plimoth Plantation New England Cookery Book...
Posted on GEnie by FOOD.N.WINE [Gail], Jan 21, 1993
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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