SC - Bread recipes

[Gretchen M Beck]

Here they are, from the Good Hufwifes Handmainde for the Kitchen. Enjoy!

toodles, margaret

The making of fine Manchet

Take halfe a bushell of fine flower twice bolted, and a gallon of faire
luke warm water, almost a handful of white salt, and almost a pinte of
yest, then temper all these together, witrhout any more liquor, as hard
as ye can handle it: then let it lie halfe an hower, then take it up and
make your Manchetts, and let them stande almost an hower in the oven. 
Memorandum, that of every bushell of meale may be made five and twentie
calle (?) of bread, and everie loafe to way a pounde beside the chesill
(?)

The making of manchets after my Ladie Graies use

Take two peckes of fine flower, which must be twise boulted, if you will
have your manchet verie faire: Then lay it in a place where ye doe use
to lay your dowe for your bread, and make a litle hole in it, and take a
quart of faire water blood warme, and put in that water as much leaven
as a crab, or a pretie big apple, and as much white salt as will into an
egshell, and all to breake your leven in the water, and put into your
flower halfe a pinte of good Ale yest, and so stir this liquor among a
litle of your flower, so that ye must make it but thin at the first
meeting, and then cover it with flower, and if it be in the winter, ye
must keepe it verie warm, and in summer it shall not need so much heate,
for in the Winter it will not rise without warmeth.  Thus let it lie two
howers and a halfe: then at the second opening take more liquor as ye
thinke will serve to wet al the flower.  Then put in a pinte and a halfe
of good yest and so all to breake it in short peeces, after ye have well
laboured it, and wrought it five or sixe tymes, so that yee bee sure it
is throughlie mingled together, so continue labouring it, still it come
to a smooth paste, and be well ware at the second opening that yee put
not in too much liquor sodenlie, for then it wil run and if ye take a
little it will be stiffe, and after the second working it must lie a
good quarter of an hower, and keep it warme: then take it up to the
moulding board, and with as much speede as is possible to be made, mould
it up, and let it into the Oven, of one pecke of flower ye may make ten
caste of Manchets faire and good.

(Then there is a recipe that appears to be puff pastry of some sort)

To make leavened bread
Take five yolkes of Egs, and a litle peece of Butter as big a Walnut,
one handfull of verie fine flower, and make al these in paste, and all
to beat it with a rolling pin, till it be as thin as a paper leafe, then
take sweet Butter and melt it, and rub over all your paste therewith
with a feather: then roll up your paste softly as ye would roll up a
scroll of paper, then cut them in peeces of three inches long, and make
them flat with your hands, and lay them upon a sheet of cleane paper,
and bake them in an Oven or panne, but the Oven may not bee too hot, and
they most bake halfe and houre, then take some sweete butter and melt
it, and put that info your paste when it commeth out of the Oven, and
when they are verie wet, so that they be not drie, take them out of yoru
butter, and lay them in a faire (ash? word obscured) and cast upon them
a litle Sugar, and if you please, Synanion and Ginger, and serve them
forth.




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