SC - SC- Kitchin Bitchin'

[Elaine Koogler]

I'm not a bread maker as such...that job is ably handled by my lord!  However, I
would also add that the Chinese/Mongols/etc. did frequently steam bread.  I do
have at least one period recipe for this...a kind of steamed bun.

Kiri

"Decker, Terry D." wrote:

> The only breads that I know were steamed (or simmered, depending on the
> recipe) were puddings and the ones I know of are 16th Century or later.
>
> Medieval breads normally were baked.  Woodcuts, painting, and historical
> records bear this out.  White bread was made white by grinding the flour
> very fine and sieving out the chisel in two or more boltings.  The ovens may
> have been moist from swabbing, but that is different from steaming.
>
> Also, IIRC, the period bread recipes we have call for baking
>
> It is possible that your correspondent is confusing "peggy tub" bread, where
> the dough is wrapped and allowed to rise in a pan of water, with steaming.
> It is a process first mentioned by Pliny.
>
> I am puzzled by your correspondent's opinion, because I can think of nothing
> which would give it a solid base.  I would recommend reading Elizabeth
> David's English Bread and Yeast Cookery to provide a broader view of the
> history of baking.
>
> Bear
>
> > Also, I sent this recipe to my Jewish list group.  Can anybody tell me
> > where
> > this responder got the idea that medieval bread was steamed?   I want to
> > answer her (beehive oven, etc etc) but want to be accurate.  I have never
> > heard of medieval bread being steamed.
> > Phillipa
> > <<
> >  Thank you Phillipa for this interesting recipe. I know that white bread
> > would
> >  probably have been steamed at that time but it's interesting and I'd love
> > to
> > see
> >  more.
> >
> >
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