[Sca-cooks] Wastels yfarced
t.d.decker at worldnet.att.net
Sun Nov 5 23:44:36 PST 2006
Wastel is a fine white bread, so I would expect to use a boule of 6 to 8
ounces up to 1 pound. They should probably also be loaves of flour, water,
yeast and salt, rather than enriched bread, and have a good crust on them.
I would expect the average dinner roll to be too small and too soft.
I haven't tried the recipe, so I'm interested in hearing of your
> I'm looking for some advice on a dish. I'd like to make Wastels yfarced
> (from Forme of Curye) at an upcoming event. I tried it boiling dinner
> rolls. While the taste was ok, I think it would be a lot better with more
> stuffing and less crust than individual rolls will provide. I was
> if anyone else had made this dish and might have some hints, tips, and
> stuff to watch out for (I'll be trying it again on Monday with a small
> sized loaf rather than a roll and see how that works).
> toodles, margaret
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