Old Time Bread Recette

Step back in time and bake this historic Manchet bread, a recipe dating back to Gervase Markham's "The English House-Wife" (1649). This incredibly detailed recipe for a truly unique and delicious loaf will transport you to 17th-century England. Perfect for bread lovers and history buffs alike!

Préparation 90 min

Cuisson 405 min

Calories 155.8 kcal

Protéines 13g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Old Time Bread

White Flour
Beer
2 teaspoons of salt
Milk

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Comment préparer Old Time Bread

Grind 10 cups of wheat flour using a stone mill (if possible) for the finest texture. Sift the flour through a fine-mesh sieve.
In a large bowl, create a well in the center of the flour.
Add 3 pints (approximately 1.4 liters) of ale yeast and 2 teaspoons of salt to the well.
Gradually add lukewarm water to the flour, mixing with your hands until a dough forms. Knead the dough vigorously for 10-15 minutes. If you don’t have a bread kneading machine, you can fold and work the dough in a floured cloth, using your feet to knead (as originally suggested).
Let the dough rise in a warm place for about 60 minutes, or until doubled in size.
Gently shape the dough into round, flat loaves (manchets). Score the sides to allow for expansion. Prick the tops with a knife.
Place the loaves in a preheated oven at 375°F (190°C). Bake for approximately 60-75 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).