SC - French Bread - a supposedly period recipe (long)
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Oct 5 12:58:55 PDT 2000
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Thank you for the original and your comments.
=20
I would point out that the cup measures for the flour is misleading. =
Two
pints of flour weighs 15 ounces. Four cups of sifted flour weighs
approximately 16 ounces, while the same of unsifted flour weighs =
upwards of
about 20 ounces. The six cups in Anne-Marie's recipe probably weighed =
about
30 ounce and required the extra milk to make up for the reduced =
percentages
butter and eggs.
=20
Also, it is the rise that is 80 minutes not the baking. Then the loaf =
is
flattened into a cake or a tart and baked "almost three-quarters of an =
hour
baking, or at least a great half hour." Say 35 to 45 minutes, which
suggests a 400 - 425 degree F oven. The recipe is similar to brioche =
and
some of the dessert breads I've made.
=20
Were I experimenting:
=20
Scald 1/2 cup of milk and melt 1 cup of butter in it.
When the milk has cooled to lukewarm, dissolve 2 teaspoons of dry =
active
yeast in it.
Take 1 lb of flour in a bowl, sift in 1 teaspoon of salt, add the two =
eggs
and stir them into the flour with a fork. =20
Stir the milk into the flour and work the dough into a ball.
Remove the dough to a floured surface and knead. Add only enough flour =
to
keep the dough from sticking to the surface.
=20
The dough will be very soft and probably oily to the touch. The =
surface of
the dough should be smooth, but it may not be as elastic as a standard =
bread
dough.
Place the ball of dough in an oiled bowl. Cover the bowl and allow the
dough to rise.=20
Rising on the counter may take longer than 80 minutes (say 2 hours). =
Rising
in the oven at 90 degrees F might work, but most thermostats tend to be =
off
and the temperature differential can kill the yeast on the bottom of =
the
bowl while top rises (as one of my co-workers found out).
Spread out the dough in a tart pan.
Garnish it, which can mean just about anything, but I would accept a =
butter
or egg glaze (bread dipped in eggs sounds like it might be an egg =
glaze)
sprinkled with seeds, pieces of wine plumped dried fruit, raisins, etc.
Bake it at 400 degrees F for 40 - 45 minutes, or until done.
=20
If the garnish is a dessert topping, sprinkle the top with finely =
ground
sugar. Rosewater is a scribal error.
=20
This looks interesting and I may try it after the madness of the
Protectorate Feast is done.=20
=20
Bear
=20
=20
Unfortunately, this is not a period recipe for French bread. As I =
pointed
out to the author prior to publication, the worked out version quoted =
below
has quantities and instructions that are inconsistent with the original =
it
is supposed to be based on. Furthermore, the recipe is from a book =
published
in the mid-17th century (The Perfect Cook , a translation of Le =
Patissier
fran=E7ois, published in London in 1656). Hence even the original is =
not a
period recipe.
Here is what I believe to be the original (I'm getting it from =
something
Anne-Marie sent me prior to the C.A., but it was accompanied by the =
same
worked out version).
- ----
To Make Another Soft Cake or Tart Without Cheese, which cake the =
Flemmings
do call Bread dipped in Eggs.
Put into a Bason, or upon a Table, two pints of fine flower, =
break
and beat two eggs into it, adde there unto half a pound of fresh butter
which you shall have caused to be melted over the fire, with a quarter =
of a
pint of milk, put also into this mixture a spoonful of good beer yeast =
which
is somewhat thick, and rather more than less, as also salt at =
discretion.
You must mixe and work all these things together with your hands, till =
you
reduce them into a well-knitted paste, and in the kneading of this your
paste you must now and then powder it with a little flower.
Your paste being thus well powdered will be firm, after which make =
it up
into the form of a Loaf, and placing it upon a sheet of Paper, you much
cover it with a hot Napkin.
You must also observe to set your said paste neer unto the fire, =
but not
too high, lest that side which should bee too nigh the fire might =
become
hard. You shall leave this said paste in the said indifferent hot place
untill it be sufficiently risen, and it will require at least five =
quarters
of an hours time to rise in and when it shall be sufficieiently risen, =
which
you may know by its splitting, and separating it self, you must make it =
up
into the form of a cake, or tart, which you must garnish over, and then =
put
it into the Oven to bee baked.
The Ovens hearth must be as hot almost as when you intend to =
bake
indifferent great household Bread. This Tart or Cake will require =
almost
three quarters of an hours baking, or at least a great half hour; and =
when
it is drawn forth of the Oven, you may powder it with some sugar, and
sprinkle it with some rosewater before you do serve it up to the Table,
which depends of your will.
- ----
Here are the comments I sent prior to the publication of the C.A. =
version.
- ---
French bread: The relative quantities in the recipe do not correspond =
to the
original.
Original: Redaction
2 pints=3D4 c flour 6 c flour
2 eggs 2 eggs
1/2 lb =3D 1 c butter 1 c butter
1/4 pint=3D1/2 c milk 1 3/4 c milk
So the redaction has the same amount of butter as the original, half =
again
as much flour, and more than three times as much milk. That isn't the =
same
recipe. It is also being baked for 80 minutes (unless the author means =
"1/2
hour, then enough longer to make a total of about 50 minutes," which =
isn't
what she says), when the original is for 30-45 minutes. Perhaps making =
the
dough considerably wetter results in its requiring a longer baking time
- ----
As this example suggests, a system of asking people to comment on C.A.
manuscripts in advance, as was done here, only works if the author or =
editor
then makes use of the comments to correct errors in the original.
- --=20
David/Cariadoc
http://www.daviddfriedman.com/
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<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Thank
you for the original and your comments.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>I
would point out that the cup measures for the flour is misleading. Two
pints of flour weighs 15 ounces. Four cups of sifted flour weighs
approximately 16 ounces, while the same of unsifted flour weighs upwards of
about 20 ounces. The six cups in Anne-Marie's recipe probably weighed
about 30 ounce and required the extra milk to make up for the reduced
percentages butter and eggs.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Also,
it is the rise that is 80 minutes not the baking. Then the loaf is
flattened into a cake or a tart and baked "almost three-quarters of an hour
baking, or at least a great half hour." Say 35 to 45 minutes, which
suggests a 400 - 425 degree F oven. The recipe is similar to brioche and
some of the dessert breads I've made.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Were I
experimenting:</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Scald
1/2 cup of milk and melt 1 cup of butter in it.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>When
the milk has cooled to lukewarm, dissolve 2 teaspoons of dry active yeast
in it.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Take 1
lb of flour in a bowl, sift in 1 teaspoon of salt, add the two eggs and stir
them into the flour with a fork. </SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Stir
the milk into the flour and work the dough into a ball.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Remove
the dough to a floured surface and knead. Add only enough flour to keep
the dough from sticking to the surface.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>The
dough will be very soft and probably oily to the touch. The surface of the
dough should be smooth, but it may not be as elastic as a standard bread
dough.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Place
the ball of dough in an oiled bowl. Cover the bowl and allow the dough to
rise. </SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Rising
on the counter may take longer than 80 minutes (say 2 hours). Rising in
the oven at 90 degrees F might work, but most thermostats tend to be off and the
temperature differential can kill the yeast on the bottom of the bowl while top
rises (as one of my co-workers found out).</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Spread
out the dough in a tart pan.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000>Garnish it, which can mean just about anything, but I
would accept a butter or egg glaze (bread dipped in eggs sounds like it might be
an egg glaze) sprinkled with seeds, pieces of wine plumped dried fruit, raisins,
etc.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>Bake
it at 400 degrees F for 40 - 45 minutes, or until done.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>If the
garnish is a dessert topping, sprinkle the top with finely ground sugar.
Rosewater is a scribal error.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=290125118-05102000>This
looks interesting and I may try it after the madness of the Protectorate Feast
is done. </SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=290125118-05102000>Bear</SPAN></FONT></DIV>
<DIV> </DIV>
<BLOCKQUOTE
style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">
<DIV align=left class=OutlookMessageHeader dir=ltr><FONT face=Tahoma
size=2> </DIV></FONT>
<DIV>Unfortunately, this is not a period recipe for French bread. As I pointed
out to the author prior to publication, the worked out version quoted below
has quantities and instructions that are inconsistent with the original it is
supposed to be based on. Furthermore, the recipe is from a book published in
the mid-17th century (<FONT color=#000000><I>The Perfect Cook</I> , a
translation of<I> Le Patissier françois</I>, published in London in
1656).</FONT> Hence even the original is not a period recipe.</DIV>
<DIV><BR></DIV>
<DIV>Here is what I believe to be the original (I'm getting it from something
Anne-Marie sent me prior to the C.A., but it was accompanied by the same
worked out version).</DIV>
<DIV>----</DIV>
<DIV><FONT color=#000000><I>To Make Another Soft Cake or Tart Without Cheese,
which cake the Flemmings do call Bread dipped in
Eggs.<BR><X-TAB> </X-TAB>Put into a
Bason, or upon a Table, two pints of fine flower, break and beat two eggs into
it, adde there unto half a pound of fresh butter which you shall have caused
to be melted over the fire, with a quarter of a pint of milk, put also into
this mixture a spoonful of good beer yeast which is somewhat thick, and rather
more than less, as also salt at discretion. You must mixe and work all these
things together with your hands, till you reduce them into a well-knitted
paste, and in the kneading of this your paste you must now and then powder it
with a little flower.<BR><X-TAB> </X-TAB>Your paste being
thus well powdered will be firm, after which make it up into the form of a
Loaf, and placing it upon a sheet of Paper, you much cover it with a hot
Napkin.<BR><X-TAB> </X-TAB>You must also observe to set your
said paste neer unto the fire, but not too high, lest that side which should
bee too nigh the fire might become hard. You shall leave this said paste in
the said indifferent hot place untill it be sufficiently risen, and it will
require at least five quarters of an hours time to rise in and when it shall
be sufficieiently risen, which you may know by its splitting, and separating
it self, you must make it up into the form of a cake, or tart, which you must
garnish over, and then put it into the Oven to bee baked.</I></FONT></DIV>
<DIV><FONT color=#000000><I><X-TAB>
</X-TAB>The Ovens hearth must be as hot almost as when you intend to bake
indifferent great household Bread. This Tart or Cake will require almost three
quarters of an hours baking, or at least a great half hour; and when it is
drawn forth of the Oven, you may powder it with some sugar, and sprinkle it
with some rosewater before you do serve it up to the Table, which depends of
your will.</I></FONT></DIV>
<DIV>----</DIV>
<DIV><BR></DIV>
<DIV> Here are the comments I sent prior to the publication of the C.A.
version.</DIV>
<DIV><BR></DIV>
<DIV>---</DIV>
<DIV><FONT color=#000000>French bread: The relative quantities in the recipe
do not correspond to the original.<BR><BR>Original:<X-TAB>
</X-TAB> <SPAN></SPAN>
Redaction<BR><BR>2 pints=4 c flour<X-TAB> </X-TAB> 6 c
flour<BR>2 eggs<X-TAB>
</X-TAB> <SPAN></SPAN>
2 eggs<BR>1/2 lb = 1 c butter<X-TAB>
</X-TAB> 1 c butter<BR>1/4 pint=1/2 c
milk<X-TAB> </X-TAB> 1
3/4 c milk<BR><BR>So the redaction has the same amount of butter as the
original, half again as much flour, and more than three times as much milk.
That isn't the same recipe. It is also being baked for 80 minutes (unless the
author means "1/2 hour, then enough longer to make a total of about 50
minutes," which isn't what she says), when the original is for 30-45 minutes.
Perhaps making the dough considerably wetter results in its requiring a longer
baking time</FONT></DIV>
<DIV>----</DIV>
<DIV>As this example suggests, a system of asking people to comment on C.A.
manuscripts in advance, as was done here, only works if the author or editor
then makes use of the comments to correct errors in the original.</DIV>
<DIV>--
<BR>David/Cariadoc<BR>http://www.daviddfriedman.com/</DIV></BLOCKQUOTE></BODY></HTML>
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