SC - Bread
ND Wederstrandt
nweders at mail.utexas.edu
Wed Jul 23 11:12:24 PDT 1997
Excerpts from internet.listserv.sca-cooks: 22-Jul-97 Re: SC - opinions
desired o.. by Uduido at aol.com
> <<What do you sca cooks do for bread at feasts?>> >>
>
> Frozen dough. It is available in white or wheat. Roll it in oatmeal for a
> rustic look after it thaws but before it rises.
>
Where and when possible, I make my own. This is, without doubt, the
favorite method--bread is fresh and warm. On the other hand, it takes a
lot of time and hands.. I used a simple "flour, water, yeast, salt"
recipe, though sometimes I'll add beer to it (homemade and hopefully
still young and yeasty. At any rate, it adds a neat flavor).
I've also bought bread from some of the local bakeries--picked up the
morning of the event. Problem is, this is expensive, and the breads not
always as good.
toodles, margaret
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
SCA-Cooks-Request at Ansteorra.ORG with the message body of unsubscribe.
============================================================================
More information about the Sca-cooks
mailing list