[Sca-cooks] true medieval bread recipes

[David Friedman]

On 9/20/16 5:31 PM, Elise Fleming wrote:

...

> In the April 22, 2016, blog there is a recipe for "Flaky Bread Rolls" 
> which is "adapted and elaborated on from Huici's translation..." and 
> Huici-Miranda's Spanish translation recipe is given. However, the 
> English version in the blog is not what the Spanish seems to say, nor 
> what Charles Perry gives in his English translation. The blog's dough 
> contains 2 eggs and goat milk powder. I'm guessing that the eggs are a 
> substitution for the leavening, but only "leavening" is mentioned in 
> the original recipe, not "eggs".

Looking at the Spanish, I think this is:

Layered Loaf (/Khubza Muwarraqa/)

Take flour and knead it until it is soft, and add oil so it will be 
smooth, put in leavening and then take the dough, roll it out, make its 
edges thin, and fold it, seal [the edges by twisting], and puff it up 
until the air enters the sides. Then close both ends with your hand and 
make a thick loaf; put it in a ceramic frying pan and pour in two 
spoonfuls of oil, and put the fingers over the bread, so that it is 
oiled, like /mudâhan/ [Andalusian dialect for “oiled”; or possibly 
/mudâhin/, literally, the flatterer]. Put the bread in the oven and when 
it is cooked, put it in a glazed dish; get honey and cook it with some 
[p. 27 recto] pepper, and pour this over the bread, God willing.

(from Perry's translation)

The version in the blog 
<http://www.medievalspanishchef.com/2016/04/masador-with-tantalizing-13th-century.html> 
doesn't seem very similar to this.

> Alys K. (being curmudgeonly)
I'm sorry, but that's my job.

-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/