SC - Yeast dough instead of pastry
Decker, Terry D.
TerryD at Health.State.OK.US
Fri Jul 31 19:50:00 PDT 1998
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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