SC - Penny Loaf

[Louise Sugar]

>ROTFHMSLMHO!!!!!!! (rolling on the floor holding my stomach laughing my head
>off)
>Bear, you are one in a million!  Thanks for the laugh...I needed it!
>
>
>UNIX??  you mean that foul stuff my lord spends so much time in the basement
>playing with?  ;D

Thank you.  It is always pleasant to be considered a wit, especially
when one's own are half lacking.

It is probably the same UNIX, but my employers pay me to suffer.

To get back on subject, the penny loaf was the price of a loaf of bread
under the Assize of Bread established in 1266.  There were three
qualities of flour listed and three different weights of loaf.  In terms
of 17th and 18th century recipes, what is usually meant is the penny
white loaf (a manchet) which weighed between 6 and 8 ounces.  A wheat or
brown loaf would weigh 12 to 16 ounces.  

Elizabeth David recommends using 81 to 85 percent extraction wheat meal
with a small proportion of unbleached white flour enriched with milk and
eggs to approximate Jacobean or Georgian manchets.  

So, my guess at a 1 lb. loaf is half off.

Bear

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