Playing Catch-Up
Posted
Fri, 08/01/03
The last few days of July were spent finishing October articles for Food Fare (Medieval Cuisine and The Pumpkin Patch).
During my research for Medieval Cuisine, I found a simple kittle recipe for Manchet Bread. It was a staple of the first Queen Elizabeth during the sixteenth century, which was not really based in medieval times but I decided to include it in the article anyway.
The re-print is below:
Manchet (Medieval Bread)
1-1/4 C lukewarm 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.
*Trivia Note: Manchet, manchette or michette (French), is a wheaten yeast bread of very good quality, or a small flat circular loaf of same. It was a bread that was small enough to be held in the hand or glove. One of the first recipes printed in English for Manchet Breads comes from 1588 and the recipe book The Good Huswifes Handmaide by an unknown author. In it the author explains that the flour must be fine and have been boulted twice. There is also a reference to "Manchetts for the Queen's Maides," a royal ordinance originating from Eltham Palace in 1526 during Henry VIII's reign which describes a menu for medieval aristocracy including mention of manchettes. The most superior wheat for a manchet was said to come from Heston, near Hounslow during the reign of Elizabeth I. Manchets would sometimes be sweetened by the addition of scented ingredients such as rose water, nutmeg and cinnamon. Data Source: Wikipedia.
Tags: Bread & Cookies;
Food Articles;
Medieval
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