[Sca-cooks] Re: easy bread recipe?

[Terry Decker]

Bakeries began work between midnight and two a.m. to have bread ready when 
the market opened, so you might get warm bread at a bakery.

A manor bakehouse produced bread in quantity for the pantry and would bake 
bread for different purposes (trenchers, workmen's loaves, horsebread, 
manchet, etc.) on different days, timing the batches to restock the pantry 
stores.  You might get warm bread some days, but one or two day old loaves 
(which are more easily cut and less wasteful in portioning) were probably 
more common.

Bear


From: "Lonnie D. Harvel" <ldh at ece.gatech.edu>
>
> Oh, and also, I think warm bread recently from the oven is magnificent. 
> Would that have occured in any of the SCA periods? I get the impression 
> the bread arrived sometime during the morning (or afternoon for large 
> feasts) from the bakery or bake house.
>