[Sca-cooks] Recipe requests

[Terry Decker]

> 1. My standard Bread dough is yeast, salt, flour, water.... and just a 
> touch of sugar...any stadanrd period recipes like that floating around?
>

Flour, water, salt, and yeast.  No sugar to start the yeast, because it was 
already active.  It's an Elizabethan manchet recipe and its in the 
Florilegium.

> 2. Again...brain dead ...exams...corbread...not period, due to lack of 
> corn in early Europe?

Not prior to the 16th Century.  Maize was used for bread in Europe during 
the latter half of the 16th Century, but there are no recipes and I doubt it 
was much like what we refer to as cornbread.

Bear