[Sca-cooks] Looking for Recipes and Documentation

[margaret]

Yeast raised breads are fairly common in any culture that drinks ale.  The 
yeast that ferments ale is the same yeast that is used for bread.  Yeast 
breads with meat stuffings are a different matter.  The only one I can think 
of off the top of my head is a Sicilian dish presumably adopted from the 
Moors.

I think the lack of recipes may stem from the fact that bread was a price 
and quality controlled food in most of Europe.  The standards often worked 
against new and uncontrolled types of bread with feastday limitation being 
put on the preparation of fancy and filled breads.

Another consideration is that breads in Medieval Europe were baked and used 
or sold over several days.  Meat stuffed yeast bread is more perishable than 
other bread or hard shelled pies.

Bear

> My first thought was that yeast-raised bread with meat stuffing didn't
> really exist in our time period, did it?  Yeast-raised breads were pretty
> much post-period, weren't they?  Any help with period recipes for the 
> above
> would be appreciated.
>
> Alys Katharine