[Sca-cooks] Wastels yfarced

[Terry Decker]

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 
experiences.

Bear


> 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 
> wondering
> 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