Medeltida Brod Middle Ages Bread Food

EGYPTIAN BARLEY BREAD

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.

DUTCH HONEY BREAD

Steps:

• Preheat oven to 350°F.
• Beat honey and sugar until mixture turns light.
• Sift together flours, baking soda, spices and salt.
• Mix into honey mixture alternately with milk, starting and ending with dry ingredients.
• Stir in marmalade and mix well.
• Pour batter into a large loaf pan.
• Bake for about 1 1/4 hours, or until a cake tester comes out clean.
• If the top browns too quickly, cover with foil.
• Cool wrapped in a towel.

MEDELTIDA BROD (MIDDLE AGES BREAD)

Steps:

• Dissolve yeast in water.
• Add sourdough starter, salt, honey and butter.
• Stir until well-blended.
• Add flours and blend.
• Turn onto a lightly floured surface and knead for a couple of minutes.
• Place dough in a large buttered bowl, turning to coat all sides.
• Cover with a towel and let rise in a warm place for about 1 hour, or until doubled in bulk.
• Punch down and knead for a couple of minutes.
• Divide dough into 2 equal pieces.
• Shape each piece into a ball.
• Place on a lightly greased baking sheet, cover, and let rise until doubled, about 45 minutes.
• Preheat oven to 375°.
• Bake for about 30 minutes, or until loaves are browned and sound hollow when tapped with a finger.
• Cool wrapped in a towel.