ManchetOrigin: British Period: Elizabethan |
Original RecipeManchet (from The Good Huswife's Handmaide for the Kitchen Manchet is a form of white bread that became popular in Britain during Elizabethan times (recipes for it survive in the archives of Holyrood Palace in Scotland). Traditionally this was baked in the base of an oven. Superior forms of manchet (those intended for the 'high table') were enriched with butter, eggs, or milk; just as the earlier French bread had been. Though the recipe itself is Elizabethan it undoubtedly continues the long-established process of bread making and breads like this were also undoubtedly made during the late Medieval period. The making of manchets after my Ladie Graies use. Take two peckes of fine flower, which must be twice boulted, if you will have your manchet verie faire: Then lay it in a place where ye doe use to lay your dowe for your bread, and make a litle hole in it, and put in that water as much leaven as a crab, or a pretie big apple, and as much white salt as will into an Egshell, and all to breake your leaven in the water, and put into your flower halfe a pinte of good Ale yeast, and so stir this liquor among a litle of your flower, so that ye must make it but thin at the first meeting, and then cover it with flowre, and if it be in the winter, ye must keepe it verie warm, and in summer it shall not need so much heate, for in the Winter it will not rise without warmeth. Thus let it lie two howers and a halfe: then at the second opening take more liquor as ye thinke will serve to wet al the flower. Then put in a pinte and a halfe of good yest, and so all to breake it in short peeces, after yee have well laboured it, till it come to a smoothe paste, and be well ware at the second opening that yee put not in too much liquor sodenlie, for then it wil run, and if ye take a litle it will be stiffe, and after the second working it must lie a good quarter of an hower, and keep it warme: then take it up to the moulding board, and with as much speede as is possible to be made, moulde it up, and set it into the Oven, of one pecke of flower ye make ten caste of Manchets faire and good. 
Modern RedactionIngredients:
1kg unbleached white flour Method:If using dried yeast take half a cup of warm water (at about 37°C), mix the sugar in and add the dried yeast to this. Cover and leave aside to activate the yeast (for at least 20 minutes). Meanwhile mix the flour and salt in a bowl and form a hollow in the top. Pour the yeast mixture into this and mix into the flour. Take the remaining water and add half to the dough. Mix this in and keep adding the water a little at a time until all the flour comes together (ensure that the dough isn't too wet; if it is add more flour). Tip the dough onto a floured surface and knead thoroughly for at least ten minutes. Roll back into a ball and return to the mixing bowl. Cover with a cloth and leave in a warm place to rise for at least 1½ hours. Knock this back and tip onto a floured surface. Knead for a further five minutes then divide into six equal parts. Roll the individual breads into balls and make a 5mm cut all the way around. Place the loaves on lightly-greased baking sheets and cover with a cloth. Give these half an hour to rise then remove the cloth and place in an oven pre-heated to 230°C for 15–20 minutes until well-risen and pale golden-brown in colour. Serve warm with a knob of butter. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Manchet to your online bookmark site: 
|
|
More European recipes... More recipes for breads, cakes and pastries... More recipes for Bread... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and yeast as primary ingredients: Chocolate Chip Peanut Butter Cake Irish Rich Pastry Boxty Fruit-Nut Bread Currant and Golden Syrup Sponge Cake Pannkakor Southern Biscuits Butter Coconut Biscuits Kahvalti Corekleri Pouring Consistency White Sauce Crempog Gri Reunion Shrimp Samosas Sweet Potato Pizza Base Dover Sole á la Meuniere Sago Pudding with Gula Malacca Spongy Gingerbread Pumpkin Pie Bars Zimbabwean Malva Pudding Maize Flour Bread Ukrainian Sour Cream Pastry Torth Sinsir Hen Gymreig Farmhouse Cake Basic Pastry Gewurzplatzchen Japanese Knotweed Oatmeal Crumble Yoghurt Chocolate Chip Cookies Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
