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17th Century Every Day
Bread.
1lb2oz Bread Flour ( strong white, wholemeal or seeded)
13floz Tepid Water
Pinch Salt
2 Teaspoons sugar
2 Tablespoons of olive oil or sunflower oil
1/4oz Fast action dried yeast
Mix the flour, salt, sugar and dried yeast together in a
warm bowl. Put the olive oil in with the water. Make a
well in the flour mixture and work in the liquid. Knead
on a floured board for about 10 minutes then leave to
rise in a warm place for 1 hour.
Knock back the dough by kneading again on a floured
board and shape into a round. Allow to prove for ½ to 1
hour until doubled in size then bake at gas mark 6,200c/
400f for 30 to 40 minutes until golden brown. If
cooking on site make a Dutch oven from a cast iron pot
with a lid and cook over the open fire until brown and
sounds hollow when tapped. If served on the suttlery
serve hot with melting butter and runny honey. Nice for
soldiers at the end of a battle or cold day.
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