[Mid] Re: waybread

I posted this to the SCA-bakers list to see what would turn up...
Now I return it here.
Simon Hondy

----- Original Message -----
From: "Jeremy Fletcher" <madbaker@bigfoot.com>
To: <scabakers@yahoogroups.com>
Sent: Sunday, January 13, 2002 4:30 PM
Subject: [scabakers] Re: waybread

> This should work. I've been meaning to try it, but haven't gotten around
to
> redacting the recipe.
> Wulfric
>
> On Buns
> The same baker should mix as much flour with warm water as is enough
to make a
> bun and then put into the mixture fennel seeds and chopped bits of lard,
or butter,
> or otherwise oil, and mix again as long as necessary to bring it all into
a single
> mass. Then he should press it into a round shape with his hands and put
it in the
> oven with the bread, or he may bake it on the hearth under a lid covered
with ashes
> and coals. Another kind of bun is made without lard, using salt, oil, and
fennel.
> This is baked under ashes and coals. Similarly, there are buns which
enclose in dough
> figpeckers and small birds, or rich fresh cheese, separate from small
birds, so that
> they may be cooked at the same time in the oven. ("On Right Pleasure" (De
honesta
> voluptate), Book I.15, Platina, 1475)
> Source: Milham, Mary Ella. Platina: On Right Pleasure and Good
Health. Tempe:
> Medieval & Renaissance Texts, 1998. ISBN 0-86698-208-6.
> --
> Power corrupts; absolute power is kind of neat.
> Jeremy Fletcher madbaker@bigfoot.com 0-
>
> Simon Hondy wrote:
>
> > This was posted on the Middle bridge, I figure some one would know here
and
> > could help this Lady.
> >
> > > My good Lords and Ladies,
> > > I bring to you a question put to me by my Lord Husband that I could
not
> > > answer. Does anyone have a recipe for something called waybread or
> > > journeybread. It's basically a loaf of bread with cheese and meat
baked
> > > inside. This would be used at events, going to and from events,
Pennsic
> > > etc.

From: "Simon Hondy" <scholari@sector13.org>
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Received on Mon Jan 14 00:03:51 2002