Judging by early recipes, these teacakes are very like the manchet loaves of the Middle Ages. One teacake about
Warm a large mixing bowl. Rub the butter into the flour. Mix the yeast with the warm milk. Make a well in the flour mixture and pour the yeast and milk into it. Brush
Add the egg, salt and sugar to the flour and yeast mixture. Stir and knead until you have a dough that will leave the bowl clean. Pat the dough into a ball and leave it in the bowl. Cut a cross in the top.
Cover the bowl and leave the dough to rise again for 30 minutes. It should double its size. Punch the dough down and knead lightly. Divide the dough into
Serve hot, split and generously buttered.
©1980 The Estate of Elizabeth Ayrton