To Make Leauened Bread - Elizabethan Recipe from 1594

Introduction

When I came across this recipe, I became intrigued because the name of the receipt is misleading. It is called 'To make leauened bread'. However, the recipe does not call for yeast. So, how does one make leavened bread without yeast? 

It appears this recipe is meant to be read like baking a puff pastry.

 

Original Recipe

To make leauened bread.
TAke sixe yolkes of Egs, and a litle peece of Butter as big as a Walnut, one handfull of verie fine flower, and make al these in paste, and all to beat it with a rolling pin, till it be as thin as a paper leafe, then take sweet Butter and melt it, and rub ouer all your paste therewith, with a feather: then roll vp your paste softly as ye would roll vp a scroll of paper, then cut them in peeces of three inches long, and make them flat with your hands and lay them vpon a sheet of cleane paper, and bake them in an Ouen or panne, but the Ouen may not be too hot, and they must bake halfe an howre, then take some sweete butter and melt it, and put that into your paste when it commeth out of the Ouen, and when they are verie wet, so that they be not drie, take them out of your butter, and lay them in a faire dish, and cast vpon them a litle Sugar, and if you please, Synamon and Ginger, and serue them foorth.  (Dawson)

 

Materials

6 egg yolks

2 Tbsp sweet butter (unsalted)

1/2 cup flour

4 Tbsp sweet butter, melted

sugar

cinnamon

ginger

The recipe calls for butter the size of a walnut, which is approximately 2 Tbsp. The recipe also calls for a handful of flour, which is approximately 1/2 cup.

The sugar, cinnamon, and ginger at the end of the recipe are for sprinkling on top. Add as much or as little you prefer.

 

Procedure

Mix together the egg yolks, the butter, and the flour. (The consistency reminds me of Play-Do.) Then, roll out the dough as thin as it will go without breaking. Take a brush (or feather) and paint the dough with 2 Tbsp of melted butter. Next, roll up the dough "as ye would roll up a scroll of paper". Slice the rolled-up dough every 3 inches. Place the dough on baking paper, or melt butter (or use non-stick cooking spray) on a cookie sheet to place the dough on. Bake at 325ºF for 30 minutes. Once the pastries are done baking, roll them in the remaining 2 Tbsp of melted butter. Place the pastries on a plate. Sprinkle sugar, cinnamon, and ginger on top of the pastries. Serve and enjoy!

For video instructions, please click here.

 

 

Lesson Learned

• The dough needs to be rolled out more thinly. For the next time, I was advised to let it rest before starting. Then, put it on a clean cotton table cloth that is well floured and stretch it with your hands. Work your way around it stretching each side, then moving on. Give yourself an hour or so.

 

Bibliography

Dawson, Thomas. A Good Huswifes Handmaide. 1594. http://www.foodsofengland.co.uk/book1594huswife.htm. 7 September 2020.