SC - Trencher recipe please
Decker, Terry D.
TerryD at Health.State.OK.US
Sun Oct 1 14:35:35 PDT 2000
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A trencher would not have been used for stew, soup, bruet, or any other
liquid dish. A bread trencher is a 6 to 8 inch diameter flat loaf of bread
four days old. There were commonly made of a coarse whole wheat flour or
rye, depending location. The trencher is squared by cutting off the side
crusts then split in half and turned crust up to serve as a plate.
A quick trencher recipe is :
If you want to make experimental trenchers, take a basic bread recipe which
uses only flour, water, yeast and salt. Use a blend of all pupose and whole
wheat flour. Follow the recipe. For the second rise, take a ball of dough
about 3 1/2 inches in diameter. Flatten it into a round loaf about six to
seven inches in diameter about 1 inch thick. Put it on a greased baking
sheet and let it rise for an hour or two. Gently press down on the top to
flatten, then bake as directed.
The more whole wheat flour, the denser the loaf and, generally, the less
rise you get.
A recip[e for Eastern European trenchers is:
Here is the Wroclaw Trencher receipe
8 cups stone ground rye
7 cups stone ground spelt or whole club wheat flour
2 cups thick beer
1 cup active beer barm or 1/2 oz. active dry yeast proofed in 1 cup warm
water
4 cups water at room temperature
2 tablespoons salt
Combine the flours in a mixing boul. Measure out 7 1/2 cups and put
this in a large work bowl or bread trough. Combine the thick beer,
yeast, and water. Add this to the flour and stir to create a slurry.
Cover and let stand overnight until foamy. Combine the salt with the
remaining flour, and stir down the slurry. Add the salted flour to the
slurry and knead this into a ball of dough on a well-floured work
surface. Knead for at least 20 minutes, vigorously striking the dough
from time to time with a bat or long rolling pin to break down the
gluten. Set aside, cover, and let the dough rise until doubled in
blulk. When it is fully risen, knock down and knead again, breaking it
with a bat or rolling pin as before. When the dough is soft and spongy,
mold it out into 9 or 10 round loaves(each about 12 ounces to allow for
water loss during baking). Cover and let the loaves rise in a warm place
until they are roughly 6 inches in diameter.
While the loaves are rising, preheat the oven to 400*F. When the
loaves are fully risen, set them on greased pizza sheets and cut a small
sign of the cross or some other preferred pattern into the top of each
loaf. Set the loaves in the oven and bake for 15 minutes. Then reduce
the temperature to 375*F and continue baking for another 15 minutes.
Last, reduce the temperature to 350*F and finish baking the bread for
10- 20 minutes or until it sounds hollow when tapped on the bottom. Cool
on a rack. Do not cut the bread until it is room temperature.
For more information on trenchers see trenchers at:
http://www.florilegium.org/files/FOOD-BREADS/idxfood-breads.html
<http://www.florilegium.org/files/FOOD-BREADS/idxfood-breads.html>
Bear
I am looking for a good recipe for trenchers (bread used for stew and such,
just in case I have misspelled again). The notes I have so fare describe
the texture and such, but do not give a recipe to make. Also, there have
been comments that this is not a "bread bowl" and I don't want to make a
bread bowl if I don't have to. So after looking for a month now, I ask,
Help. My library is woefully inadequate to find this yet.
Muirghen
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<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=908392521-01102000>A
trencher would not have been used for stew, soup, bruet, or any other liquid
dish. A bread trencher is a 6 to 8 inch diameter flat loaf of bread four
days old. There were commonly made of a coarse whole wheat flour or rye,
depending location. The trencher is squared by cutting off the side crusts
then split in half and turned crust up to serve as a plate.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=908392521-01102000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=908392521-01102000>A
quick trencher recipe is :</SPAN></FONT></DIV>
<DIV><FONT size=2><SPAN class=908392521-01102000>
<P><FONT size=3><FONT color=#0000ff><FONT face=Arial><TT>If you want to make
experimental trenchers, take a basic bread recipe which<SPAN
class=908392521-01102000> </SPAN></TT><TT>uses only flour, water, yeast and
salt. Use a blend of all pupose and whole</TT><TT><SPAN
class=908392521-01102000> </SPAN>wheat flour. Follow the recipe. For the second
rise, take a ball of dough</TT><TT><SPAN class=908392521-01102000> </SPAN>about
3 1/2 inches in diameter. Flatten it into a round loaf about six
to</TT><TT><SPAN class=908392521-01102000> </SPAN>seven inches in diameter about
1 inch thick. Put it on a greased baking</TT><TT><SPAN class=908392521-01102000>
</SPAN>sheet and let it rise for an hour or two. Gently press down on the top
to</TT><TT><SPAN class=908392521-01102000> </SPAN>flatten, then bake as
directed.</TT> </FONT></FONT></FONT>
<P><FONT size=3><FONT color=#0000ff><FONT face=Arial><TT>The more whole wheat
flour, the denser the loaf and, generally, the less</TT><TT><SPAN
class=908392521-01102000> </SPAN>rise you get.</TT> </FONT></FONT></FONT></P>
<P><FONT color=#0000ff face=Arial><SPAN class=908392521-01102000>A recip[e for
Eastern European trenchers is:</SPAN></FONT></P><FONT face=Arial><SPAN
class=908392521-01102000><TT><FONT face=Arial><SPAN class=908392521-01102000>
<P><FONT color=#0000ff><FONT size=3><TT>Here is the Wroclaw Trencher
receipe</TT> </FONT></FONT>
<P><FONT color=#0000ff><FONT size=3><TT>8 cups stone ground rye</TT> <BR><TT>7
cups stone ground spelt or whole club wheat flour</TT> <BR><TT>2 cups thick
beer</TT> <BR><TT>1 cup active beer barm or 1/2 oz. active dry yeast proofed in
1 cup warm</TT> <BR><TT>water</TT> <BR><TT>4 cups water at room temperature</TT>
<BR><TT>2 tablespoons salt</TT> </FONT></FONT>
<P><FONT color=#0000ff><FONT size=3><TT>Combine the flours in a mixing boul.
Measure out 7 1/2 cups and put</TT> <BR><TT>this in a large work bowl or bread
trough. Combine the thick beer,</TT> <BR><TT>yeast, and water. Add this to the
flour and stir to create a slurry.</TT> <BR><TT>Cover and let stand overnight
until foamy. Combine the salt with the</TT> <BR><TT>remaining flour, and stir
down the slurry. Add the salted flour to the</TT> <BR><TT>slurry and knead this
into a ball of dough on a well-floured work</TT> <BR><TT>surface. Knead for at
least 20 minutes, vigorously striking the dough</TT> <BR><TT>from time to time
with a bat or long rolling pin to break down the</TT> <BR><TT>gluten. Set aside,
cover, and let the dough rise until doubled in</TT> <BR><TT>blulk. When it is
fully risen, knock down and knead again, breaking it</TT> <BR><TT>with a bat or
rolling pin as before. When the dough is soft and spongy,</TT> <BR><TT>mold it
out into 9 or 10 round loaves(each about 12 ounces to allow for</TT>
<BR><TT>water loss during baking). Cover and let the loaves rise in a warm
place</TT> <BR><TT>until they are roughly 6 inches in diameter.</TT>
</FONT></FONT>
<P><FONT color=#0000ff><FONT size=3><TT>While the loaves are rising, preheat the
oven to 400*F. When the</TT> <BR><TT>loaves are fully risen, set them on greased
pizza sheets and cut a small</TT> <BR><TT>sign of the cross or some other
preferred pattern into the top of each</TT> <BR><TT>loaf. Set the loaves in the
oven and bake for 15 minutes. Then reduce</TT> </FONT></FONT></P><FONT
color=#0000ff><FONT size=3>
<P><FONT face="Courier New"><TT>the temperature to 375*F and continue baking for
another 15 minutes.</TT> <BR><TT>Last, reduce the temperature to 350*F and
finish baking the bread for</TT> <BR><TT>10-<FONT face=Arial><SPAN
class=908392521-01102000>
</SPAN></FONT></TT></FONT></SPAN></FONT></FONT></FONT><FONT color=#0000ff
size=3>20 minutes or until it sounds hollow when tapped on the bottom.
Cool</FONT></TT><FONT color=#0000ff size=3> <BR><TT>on a rack. Do not cut the
bread until it is room temperature.</TT> </FONT></P></SPAN></FONT>
<P><FONT color=#0000ff face=Arial><SPAN class=908392521-01102000>For more
information on trenchers see trenchers at:</SPAN></FONT></P>
<P><FONT color=#0000ff face=Arial><SPAN class=908392521-01102000><A
href="http://www.florilegium.org/files/FOOD-BREADS/idxfood-breads.html">http://www.florilegium.org/files/FOOD-BREADS/idxfood-breads.html</A></SPAN></FONT></P>
<P><FONT color=#0000ff face=Arial><SPAN
class=908392521-01102000></SPAN></FONT> </P>
<P><FONT color=#0000ff face=Arial><SPAN
class=908392521-01102000>Bear</SPAN></FONT></P>
<P><FONT color=#0000ff face=Arial><SPAN
class=908392521-01102000></SPAN></FONT> </P>
<P><FONT color=#0000ff face=Arial><SPAN
class=908392521-01102000></SPAN></FONT> </P></SPAN></FONT></DIV>
<BLOCKQUOTE
style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">
<DIV><FONT size=2>I am looking for a good recipe for trenchers (bread used for
stew and such, just in case I have misspelled again). The notes I have
so fare describe the texture and such, but do not give a recipe to make.
Also, there have been comments that this is not a "bread bowl" and I don't
want to make a bread bowl if I don't have to. So after looking for
a month now, I ask, Help. My library is woefully inadequate to find this
yet.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=2>Muirghen</FONT></DIV></BLOCKQUOTE></BODY></HTML>
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