[Sca-cooks] Re: question about breads

Terry Decker t.d.decker at worldnet.att.net
Sat Jun 4 10:01:00 PDT 2005


Nailed by absolutes.

Perhaps I should phrase this as, most breads prior to the 16th Century don't 
use sugar and when it is used, the sugar is for modifying the taste (as in 
Rastons) not boosting the leaven.  None of the breads mentioned in the 
Assize of Bread (with the possible exception of simnel) would have contained 
sugar and most traditional breads that would have been covered under this or 
similar statutes use no sugar in the baking.  I am fairly certain that no 
bread baked by the bakery and served from the pantry used sugar.

These recipes (of which I want both original and translation, please) from 
Messisbugo's Libro Novo of 1557, are representative of what the CIA refers 
to as fat doughs, highly enriched and flavored.  Almost all of these breads 
in period appear to be of 16th Century origin, a time when cooks and bakers 
experimented with new doughs, fruit stuffed breads, and new pastry 
techniques.  While these recipes fall into SCA period, they represent the 
beginning of modern baking.

Bear


>
> Bear commented:
>> Period breads don't use sugar.
>
> I'd say that it all depends on which breads we are talking about.  There 
> are three recipes for Bread in the Libro Novo (translated by Master 
> Basilius and redacted by Mistress Rachaol, she did a class at Pennsic last 
> year).  There is the Twisted Bread of milk and sugar whose ingredients 
> are: flour, leven, sugar, egg yolks, rose water, milk and salt.  Bagels of 
> milk and sugar (Brazzatelli):flour, leven, sugar, eggs, rose water, 
> butter, milk and salt.  And finally pine nut bread (Mantegate): flour, 
> leven, pine nuts, rose water, egg yolks, sugar, butter and salt. 
> Admitedly these are fancy breads but in the introduction to the libro novo 
> these are recipes that he says that no table should be without. I've made 
> them, they are sweet but not overly so, very very rich though.
>
> Helewyse




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