[Sca-cooks] Bread for 'trenchers'

[Bronwynmgn at aol.com]

In a message dated 12/31/2005 2:53:55 A.M. Eastern Standard Time,  
online2much at cox.net writes:

<<Anyway... I don't want to spend a
great deal of money on the  bread-making since it's basically throw-away
plating, yet I do want to  encourage the diners to dig in to the top layer
and enjoy the 'sops'.  >>
 
Then what we use probably wouldn't work for you.
 
I use a very basic bread recipe using whole wheat flour, water, salt, and  
yeast, which slices, dries, and holds up well.  But unless you really like  the 
flavor of whole wheat, you are not about to try to eat it.  This is for  our 
personal place settings, by the way, not a tavern.
 
Brangwayna