The Making of Fine Manchet

From A GoodHuswifes Handmaide by Thomas Dawson in 1594

The making of fine Manchet.

<"217">TAke halfe a bushell of fine flower twise boulted, and a gallon of faire luke warm water, almost a handful of white salt, and almost a pinte of yest, then temper all these together, without any more liquor, as hard as ye can handle it: then let it lie halfe an hower, then take it vp, and make your Manchetts, and let them stande almost an hower in the ouen. Memorandum, that of euery bushell of meale may be made fiue and twentie caste of bread, and euerie loafe to way a pounde beyside the chesill,  

(Rubel)

Ingredients from Original Recipe:

½ bushel flour (a bushel equals approximately 42 pounds).... so about 70 cups of flour

1 gallon lukewarm water = 16 cups water

Almost a handful of salt = ½ cup salt = 48 tsp salt

Almost a pint of yeast = 2 cup yeast = 32 Tbsp yeast

Modern Recipe Interpretation (and reduced from the original recipe size):

2 cups flour

1/2 cup lukewarm water (add no more than 1/4 cup more water as needed)

1 1/4 tsp salt

1 Tbsp yeast

Mix ingredients together. Let it lie for 30 minutes. Preheat oven to 350ºF. Make your Manchets. Put in the oven for about 45 minutes.

For video instructions, please watch here.