SC - I Fired My Bread!

[Cindy Renfrow]

Bravo!  Here you are (I changed it a bit in the 2nd. edition):

Harleian MS. 279 - Dyuerse Bake Metis
xxv.  Rastons.  Take fayre Flowre, & [th]e whyte of Eyroun, & [th]e
[3]olke, a lytel; [th]an take Warme Berme, & putte al [th]es to-gederys, &
bete hem to-gederys with [th]in hond tyl it be schort & [th]ikke y-now, &
caste Sugre y-now [th]er-to, & [th]enne lat reste a whyle; [th]an kaste in
a fayre place in [th]e oven, & late bake y-now; & [th]en with a knyf cutte
yt round a-boue in maner of a crowne, & kepe [th]e crust [th]at [th]ou
kyttyst; & [th]an pyke al [th]e cromys with-ynne to-gederys, an pike hem
smal with [th]in knyf, & saue [th]e sydys & al [th]e cruste hole with-owte;
& [th]an caste [th]er-in clarifiyd Boter, & Mille [th]e crome3 & [th]e
botere to-gedere[3], & keuere it a-[3]en with [th]e cruste, [th]at [th]ou
kyttest a-way; [th]an putte it in [th]e ovyn a[3]en a lytil tyme; & [th]an
take it out, & serue it forth.

25.  Rastons.  Take fair Flour, & the white of Eggs, & the yolk, a little;
then take Warm Barm,  & put all these together, & beat them together with
thine hand till it is short & thick enough, & cast Sugar enough thereto, &
then let rest a while; then cast in a fair place in the oven, & let bake
enough; & then with a knife cut it round above in manner of a crown, & keep
the crust that thou cut; & then pick all the crumbs within together, and
pick them small with thine knife, & save the sides & all the crust whole
without; & then cast therein clarified Butter, & Mix the crumbs & the
butter together, & cover it again with the crust, that thou cuttest away;
then put it in the oven again a little time; & then take it out, & serve it
forth.

The ale yeast or "barm" called for in this recipe is a solution of active
yeast skimmed from working ale.  Since modern commercially available beer
and ale are not active enough, extra yeast has been added here.

2 Tablespoons sugar
2 eggs, beaten
1 cup warm ale or beer (105 degrees to 115 degrees F.)
1 package yeast
3 1/2 cups bread flour
1/2 cup butter, clarified

Put 2 cups of flour and the yeast in a large mixing bowl.  Add sugar.  Add
ale and eggs.  Stir.  Add enough additional flour to make a stiff dough.
Turn out onto a floured board and knead until the dough is smooth and
elastic.  Form into a round loaf and place on a greased baking sheet.
Cover and let rise in a warm place until doubled in bulk.  (Optional:
brush the loaf with milk for a shiny finish.)  Bake at 400š F. for 25 to 30
minutes, or until the loaf sounds hollow when tapped.  Remove the loaf from
the oven and place it on a wire rack.  When it has cooled completely, cut
off the top crust and scoop out the center of the loaf.  Cut the crumbs
into pieces and mix with the clarified butter.  Put the crumb mixture back
into the loaf and cover with the top crust.  Put the loaf in a warm oven
for 10 minutes to heat the butter before serving.  Remove from oven and
serve hot.

Makes one large loaf.  Serves 6 to 8.

(from "Take a Thousand Eggs or More", copyright 1990, 1997, Cindy Renfrow.)



Cindy


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