SC - Yeast dough instead of pastry
kathe1@juno.com
kathe1 at juno.com
Sat Aug 1 06:04:28 PDT 1998
>As for yeast dough as coffin: What do you think of the idea? Has
>anyone else
>tried it? It's easy to make a thick crust which holds up to a long
>baking
>without burning on the tips and edges. It's not as greasy as pastry, a
>good
>thing for eating out of hand, but it can be quite tough.
>
>Bonne
I've tried it. Don't know if it's period or not, but I wanted to take
something to an event for our household to eat for lunch. There's a
period recipe somewhere (please don't ask me where. I've been making it
for years and I have long since forgotten which source it's in.) for a
meat pie made with beef, sausage, bacon, currants and other goodies. I
decided to try it with a focaccio dough rather than a pie crust. It was
really good and transported very easily. Medieval bacon burger, anyone?
Julleran
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