Antonia's Manchet - Revision history

Ladyadele: Adele's Manchet moved to Antonia's Manchet: Adele is now Antonia

2011-01-26T01:38:38Z

Adele's Manchet moved to Antonia's Manchet: Adele is now Antonia

← Older revision	Revision as of 11:38, 26 January 2011
(No difference)

Sarah Van Der Goes: wikified

2007-07-12T15:11:45Z

wikified

← Older revision		Revision as of 01:11, 13 July 2007
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	This is the tasty, white-but-not-too-white bread served by the [[Peerless Kitchen]] at some ~~feasts~~. It's '''not''' a recipe from a period source, just an adaptation of a modern recipe that may reproduce some the taste of Medieval white bread by combining refined white flour with wheat germ, whole wheat flour and malt.		This is the tasty, [[white]]-but-not-too-white [[bread]] served by the [[Peerless Kitchen]] at some [[feast]]s. It's '''not''' a recipe from a [[period]] source, just an adaptation of a modern recipe that may reproduce some the taste of [[Medieval]] white bread by combining refined white [[flour]] with wheat germ, whole wheat flour and [[malt]].

	==Ingredients==		==Ingredients==
	*2c. water		*2c. [[water]]
	*30g lard (or whatever kind of solid fat you have on hand)		*30g [[lard]] (or whatever kind of solid [[fat]] you have on hand)
	*1 sachet or 1 scant tbsp dry yeast		*1 sachet or 1 scant tbsp dry [[yeast]]
	*1/4c. warm water		*1/4c. warm water
	*1 tbsp malt syrup		*1 tbsp [[malt]] syrup
	*1 tsp salt		*1 tsp [[salt]]
	*1/4-1/3c. flaked wheat germ		*1/4-1/3c. flaked wheat germ
	*3/4c. stone ground whole wheat flour		*3/4c. stone ground whole wheat flour
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	Combine the malt syrup and 1/4c. water, and sprinkle the yeast into this mixture. Let stand 10-15 minutes.		Combine the malt syrup and 1/4c. water, and sprinkle the yeast into this mixture. Let stand 10-15 minutes.

	Combine the water and fat mixture with the yeast, and stir in the salt, wheat germ, and whole wheat flour. Add white flour until you have a soft dough. Knead '''thoroughly''' (approximately 300 strokes, or until very springy and satiny). Put the dough in an ~~oiled~~ bowl, cover with a teatowel and let rise in a warm place until doubled in bulk (approximately 1-1/2 hours). Punch the dough down, turn it out of the bowl and knead it back a few strokes. Shape and place on greased baking trays. Preheat the oven to 210C for rolls or 200C for small loaves. Cover and let rise for another 45 minutes. Bake 10 minutes for very small rolls, 15 minutes for larger rolls, or 20-25 minutes for loaves. (These times are approximate-- if they have a good brown crust and sound hollow when tapped, they're done.)		Combine the water and fat mixture with the yeast, and stir in the salt, wheat germ, and whole wheat flour. Add white flour until you have a soft [[dough]]. [[Knead]] '''thoroughly''' (approximately 300 strokes, or until very springy and satiny). Put the dough in an [[oil]]ed bowl, cover with a teatowel and let rise in a warm place until doubled in bulk (approximately 1-1/2 hours). Punch the dough down, turn it out of the bowl and knead it back a few strokes. Shape and place on greased [[bake\|baking]] trays. Preheat the oven to 210C for rolls or 200C for small loaves. Cover and let rise for another 45 minutes. Bake 10 minutes for very small rolls, 15 minutes for larger rolls, or 20-25 minutes for loaves. (These times are approximate-- if they have a good brown crust and sound hollow when tapped, they're done.)

	'''Yield:''' 2-1/2 doz very small rolls '''or''' 20 average rolls '''or''' 8 very small loaves.		'''Yield:''' 2-1/2 doz very small rolls '''or''' 20 average rolls '''or''' 8 very small loaves.

Ladyadele at 03:52, 12 July 2007

2007-07-12T03:52:07Z

← Older revision		Revision as of 13:52, 12 July 2007
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	==See Also==		==See Also==
	[[Peerless Kitchen]]		[[Peerless Kitchen]]
	[[Category:Recipes]]		[[Category:Recipes]] [[category:From the Peerless Kitchen]]

132.181.4.133 at 21:43, 15 April 2007

2007-04-15T21:43:22Z

← Older revision		Revision as of 07:43, 16 April 2007
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	'''Yield:''' 2-1/2 doz very small rolls '''or''' 20 average rolls '''or''' 8 very small loaves.		'''Yield:''' 2-1/2 doz very small rolls '''or''' 20 average rolls '''or''' 8 very small loaves.

			==See Also==
			[[Peerless Kitchen]]
	[[Category:Recipes]]		[[Category:Recipes]]

Ladyadele at 22:46, 10 January 2007

2007-01-10T22:46:27Z

@@ Line 2: / Line 2: @@
 ==Ingredients==
-c. water
+*2c. water
-g lard (or whatever kind of solid fat you have on hand)
+*30g lard (or whatever kind of solid fat you have on hand)
 ==Method==

Ladyadele at 22:45, 10 January 2007

2007-01-10T22:45:38Z

New page

This is the tasty, white-but-not-too-white bread served by the [[Peerless Kitchen]] at some feasts. It's '''not''' a recipe from a period source, just an adaptation of a modern recipe that may reproduce some the taste of Medieval white bread by combining refined white flour with wheat germ, whole wheat flour and malt.

==Ingredients==
2c. water
30g lard (or whatever kind of solid fat you have on hand)

1 sachet or 1 scant tbsp dry yeast
1/4c. warm water
1 tbsp malt syrup

1 tsp salt
1/4-1/3c. flaked wheat germ
3/4c. stone ground whole wheat flour
up to about 6c bread flour

==Method==
Heat the water and fat until the fat is melted. Cool to lukewarm.

Combine the malt syrup and 1/4c. water, and sprinkle the yeast into this mixture. Let stand 10-15 minutes.

Combine the water and fat mixture with the yeast, and stir in the salt, wheat germ, and whole wheat flour. Add white flour until you have a soft dough. Knead '''thoroughly''' (approximately 300 strokes, or until very springy and satiny). Put the dough in an oiled bowl, cover with a teatowel and let rise in a warm place until doubled in bulk (approximately 1-1/2 hours). Punch the dough down, turn it out of the bowl and knead it back a few strokes. Shape and place on greased baking trays. Preheat the oven to 210C for rolls or 200C for small loaves. Cover and let rise for another 45 minutes. Bake 10 minutes for very small rolls, 15 minutes for larger rolls, or 20-25 minutes for loaves. (These times are approximate-- if they have a good brown crust and sound hollow when tapped, they're done.)

'''Yield:''' 2-1/2 doz very small rolls '''or''' 20 average rolls '''or''' 8 very small loaves.
[[Category:Recipes]]