Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • lb/675 g plain white flour
  • 1 tsp/5


Sift the flour and salt into a bowl, and make a well in the centre.

Beat the yeast and sugar into the water, pour into the flour, then stir in, and knead for 10 minutes to produce a soft dough.

Return the dough to the bowl, cover with a light cloth, and leave at 21°C/70°F for 1 to 1½ hours, until doubled in size.

Knead the dough for 2–3 minutes on a floured board, then d