SC - Yeast dough instead of pastry

[Decker, Terry D.]

A coffin in this context is a pastry container for holding food.  These can
take all kinds of shapes, but they are all essentially lidded pie shells.

The commonest paste is a very heavy mixture of flour and water.  There are
other pastes which use eggs.  And still others are similar to modern pie
dough.

The question is whether or not a leavened dough was used to make coffins.
>From experience, I would say that you can make a bread dough coffin, but it
will not hold liquids well.  I would also recommend a pre-cooked filling,
moderately thin walls, and a slightly higher oil content to the dough.  Was
it done in period?  I don't know.

I have casually checked my copy of English Bread and Yeast Cookery and can
not locate a reference to leavened coffins.

Bear
> 	
> 
> Greetings all!
> 	I stand abashed and must ask: what is a yeast coffin used for.  It
> wouldn't hold up for any of the folks I've buried lately. . .so is this a
> bread soup bowl?  
> 	Balldrich
> 
> > > > I read years ago, I think
> > > > in one of Elizabeth David's books, that yeast dough was used for
> > > > "coffins".
> > > > Was this speculation on her part, since proved yea or nay?
> > > >
> > > > Bonne
> > > >
> > > I don't recall seeing this, but it should be in English Bread and
> Yeast
> > > Cookery.
> > > 
> > > Bear
> > 
> > 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.
> > Bonne
> >
> 
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