What is Manchet?
Manchet is the only serving piece of bread that is size to fit in your hand. This meal has been served in England for hundreds of years, although it is commonly associated with the Tudor or the Elizabet period. Manchet has also spread to France, where it is assumed to have inspired a modern French role. In different parts of the world, this bread can also be referred to as Michette or Manchette. Modern versions can also be known as Bath or Sally Lun Bun. The cookbook 1588 included a recipe for this bread, although former documents mentioned Manchet as a regular food for the Royal Court in England. The special version of this bread known as Manchet Lady Arundel is first recorded in a cookbook from 1653. This recipe requires the use of wheat grown and Earth in England Sussex. Wheat grown Sussex is still used as a traditional ingredient for manchets baked worldwide in the specifications of shops.
The basic recipe for Manchet requires flour, salt, yeast and hot water. The high -quality version of the recipe can also include eggs, milk or butter that give bread a richer taste and texture. The dough is created in very small balls, then allowed to raise for several hours before it is baked on golden brown. The upper part of the role is rounded while the bottom is usually flat. Manchet can sometimes be sweetened with brown sugar or spices such as nutmeg and cinnamon for taste.
Most flour produced during the medieval period was of lower quality than today flour. Often contained many types of mixed grains, which led to the structure of the course. Manchet requires pure high -quality wheat flour with several dirt that stretches twice to remove unwanted materials. This fine flour results in light bread with a soft fluffy texture. Due at the cost of this flour, Manchet was historically considered a symbol of a state that only the rich one could afford.
This bread mcan be served simple or poured with jam, jelly or jam. It can be stuffed with meat or other fillings to form a small sandwich or serve as a side for soups and steamed meat. Traditional manchets were also made of bread in England and France.