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Flammkuchen/Tarte flambée : thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons Flatbrød ( Norway ): barley flour , salt and water, or potato, flour and salt, or peas flour and salt.
Place the dough in the refrigerator and allow it to rise for 8 to 10 hours. Once that time is up, remove the dough from fridge, punch it down and divide the dough in half. Shape each portion of ...
The Oxford English Dictionary traces the use of the English word manchet back to about 1450 and equates this type of bread with paindemain. [3]One of the first recipes printed in English for manchet breads comes from the 1588 recipe book The Good Huswifes Handmaide by an unknown author.
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
Start by bringing a large pot of salted water to boil for the potatoes. Once boiling, add the whole potatoes and boil for about 10 minutes, until fork tender. Drain, cool, then halve and slice ...
A 1998 attempt to recreate medieval English "strong ale" using recipes and techniques of the era (albeit with the use of modern yeast strains) yielded a strongly alcoholic brew with original gravity of 1.091 (corresponding to a potential alcohol content over 9%) and "pleasant, apple-like taste".
Sour dough was used as yeast, along with yeast from beer production (from the 19th century). [14] Around 1860–70, industrial pressed yeast production started to result in more voluminous bread. In southern Sweden, rye bread was more often baked into softer and thick bread cakes ( kavring , “round bread”), and from the 19th century ...
A piece of focaccia on a wooden cutting board. In ancient Rome, panis focacius [1] was a flatbread baked on the hearth. [5] The word is derived from the Latin focus, 'hearth, place for baking'. [6]
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