Rastons
From deliathecrone 17 years ago
- 40 minutes to make
- Serves 8
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"
Ingredients
- 2 tablespoons sugar shopping list
- 2 eggs, beaten shopping list
- 1 cup warm ale or beer (105 to 115 degrees F.) shopping list
- 1 package yeast* shopping list
- 3 1/2 cups bread flour shopping list
- 1/2 cup butter, clarified shopping list
- *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. shopping list
How to make it
- 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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The Rating
Reviewed by 2 people-
This sounds very intereting. I'm always looking for something new to bake. I love this recipe. Thank you so much for sharing it!
annieamie
in Los Angeles loved it
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" It was excellent "