York Mayne bread

Preparation info

  • Makes

    12 to 15 pieces

    • Difficulty

      Medium

Appears in

The Floral Baker: Cakes, Pastries and Breads

The Floral Baker

By Frances Bissell

Published 2014

  • About

This is a treasure I found in my mother’s Yorkshire Women’s Institute Recipe Book, dating from about 1955. York Mayne Bread was recorded as early as 1445, when it was the custom to present it to important visitors to the city, a practice that continued until the latter half of the seventeenth century, after which the recipe seemed to be lost and the bread fell out of fashion as spiced bread became more popular. But intensive research in 1950 unearthed the recipe, and samples of it were made and given to guests at the York Festival in 1951. The use of rosewater, which is faithful to the original recipe, and not my own adaptation, certainly points to the recipe’s early origins. I have even included caraway seeds in the interests of authenticity, even though I cannot bear them, and when I make the tea bread at home I use extra coriander seeds, which I like.

Ingredients

    Method