These fruit-filled tea-time treats are thought to be a refinement of the original medieval manchet or “handbread” — a hand-shaped loaf made without a tin. Serve them split and buttered, either warm from the oven or toasted.
Pour the milk into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, then simply reverse the order in which you add the liquid and dry ingredients to the pan.
Sprinkle over the flour, ensuring that it covers the milk completely. Add the salt, sugar and lard or butter, placing them in s