Recipe

Rastons Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago This is a Medieval bread recipe, that makes one large loaf, from Cindy Renfrow's book, "Take a Thousand Eggs or More: A Collection of 15th Century Recipes" Prep:75m Cook:40m Servings:8	Deliathecro
	different medieval

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annieamie

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Ingredients

2 tablespoons sugar

2 eggs, beaten

1 cup warm ale or beer (105 to 115 degrees F.)

1 package yeast*

3 1/2 cups bread flour

1/2 cup butter, clarified

*The ale yeast or "barm" called for in this recipe is a solution of active yeast skimmed from working ale. Since modern commercially-available beer and ale are not active enough, extra yeast has been added here.

Directions

Put 2 cups of flour and the yeast in a large mixing bowl.

Add sugar.

Add ale and eggs. Stir.

Add enough additional flour to make a stiff dough.

Turn out onto a floured board and knead until the dough is smooth and elastic.

Form into a round loaf and place on a greased baking sheet.

Cover and let rise in a warm place until doubled in bulk.

(Optional: brush the loaf with milk for a shiny finish.)

Bake at 400-degrees F. for 25 to 30 minutes, or until the loaf sounds hollow when tapped.

Remove the loaf from the oven and place it on a wire rack.

When it has cooled completely, cut off the top crust and scoop out the center of the loaf.

Cut the crumbs into pieces and mix with the clarified butter.

Put the crumb mixture back into the loaf and cover with the top crust.

Put the loaf in a warm oven for 10 minutes to heat the butter before serving.

Remove from oven and serve hot.

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Comments

annieamie 1 year, 8 months ago said:
This sounds very intereting. I'm always looking for something new to bake. I love this recipe. Thank you so much for sharing it!

minitindel 1 year, 8 months ago said:
Very nice and interesting recipes from these books

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