Recipe by Lester G.
Gervase Markham, The English Hous-wife, 1649
Top Review by Lavender Lynn
This was so fun to try. My DH says 5 stars for entertainment value and 4 stars as a recipe. As it is written it did not work. We found beer with live yeast in it but it didn't work. DH thinks this is for 2 reasons. Even though it says it has live yeast in it DH thinks it was still pastueurized and therefore the yeast was dead. Also modern milk doesn't have the amt of milk fat present like they did then. So we tried it a 2nd time with 1 tsp yeast and 1 T butter added. It worked this way, A great rustic bread recipe. Dh is going to try 1 more time with a local microbrew with live yeast in it, if he can find it. Thank you for a very interesting and fun recipe. Made for FAll PAC 07.
Directions See How It's Made
- Your best and principal bread is Manchet, which you shall bake in this manner.
- First your meal being ground upon the black stones, if be possible, which makes the whitest flower, and boulted through the finest boulting cloth, you shall put it into a clean Kimnel.
- Opening the flower hollow in the midst, put into it of the best ale-barm, the quantity of three pints to a bushell of meale and some salt to season it with.
- Then put in your liquor reasonable warme, and kneade it very well together, with both your hands, and through the brake, or for want thereof, fould it in a cloth, and with your feete treade it a good space together.
- Then letting it lie an houre or thereabouts to swel.
- Take it foorth and mould it into Manchets, round, and flat, scorcht them about the wast to give it leave to rise, and prick it with your knife in the top, and so put into the oven, and bake with gentle heat.