Manchet Bread
Makes 2 loaves · 2 of 5 items checked · 5 aisles
Dairy & Eggs
Bakery
Pantry / Durable
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Spices & Seasoning
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Archive recipe
A fine white loaf of sieved wheat flour, the bread of the well-to-do table.
Manchet was the whitest bread a household could make, from flour sifted again and again to remove the bran. It was a mark of status and was served to guests while coarser loaves fed the servants.
The dish
2 of 5 items checked
Makes 2 loaves · 2 of 5 items checked · 5 aisles
Warm the water and milk, then crumble in the yeast and let it stand until frothy.
Mix the fine flour and salt, pour in the yeast liquid, and knead to a smooth, firm dough.
Let the dough rise in a warm place until roughly doubled.
Knock it back, shape it into round loaves, and set them on a floured board to prove.
Bake in a hot oven until the loaves are risen and sound hollow when tapped, then cool on a rack.
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