SC - Marmalade

[Decker, Terry D.]

Manchet

To Make Fine Manchet.    Take halfe a bushell of fine flour twise boulted,
and a gallon of faire luke warm water, almost a handful of white salt, and
almost a pint of yest, then temper these together without any more liquor,
as hard as ye can handle it: then let it lie halfe an hower, then take it
up, and make your Manchetts, and let them stande almost an hower in the
oven. Memorandum, that of every bushell of meale may be made five and
twentie caste of bread, and every loaf to way a pound besyde the chesill. 

	The Good Huswife's Handmaide for the Kitchen, 1594


5-6 cups all purpose flour
1 1/2 cups water
1 teaspoon dry active yeast
1 teaspoon salt

In a large bowl, dissolve the yeast in the water and let the water turn
creamy (10 to 15 minutes).
Add the salt.
Stir in the flour, until the dough forms a ball.  Remove the dough to a well
floured surface and knead in the remaining flour.
Place the dough into an oiled bowl, cover, and let rise in a warm place for
30 to 40 minutes.
Place the dough on a floured surface.  Divide into four parts.
Roll each piece of dough into a ball and place it  on a greased baking
sheet.
Bake at 400 degrees F. for about 45 minutes.

Note:  Other manchet recipes tell the baker to score the loaf around the
middle with a knife to let the loaf expand properly in the oven.