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Manchet
Medieval Bread
1-1/4 C lukewarm water
1 TBS yeast
3 C flour
1 tsp. sugar
1/2 tsp. salt
4 TBS butter, softened
Egg wash (one or two beaten eggs mixed with water)
In a small saucepan, dissolve the yeast in half the lukewarm water. In a large bowl, mix the flour, sugar and salt. Create a well in the flour mixture; add butter and remaining water. Mix well. If the dough is too sticky to knead, add more flour as necessary. Knead dough for about ten minutes, or until smooth and elastic. Place dough into a greased bowl; cover with a cloth. Allow the dough to rise for 1 to 1-1/2 hours, or until it has doubled in size. Punch down dough and shape into flat, round loaves. Place loaves on a greased baking sheet; cover with a cloth. Allow the loaves to rise for about forty-five minutes, or until they are double in size. Brush loaves with egg wash; slash tops and prick with a fork. Bake at 375-degrees F for thirty-five to forty minutes. Allow to cool before slicing.
Related Link:
Food Fare Culinary Collection: Medieval Cuisine
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