Manchets

‘Your best and principal bread is Manchet, which you shall bake in this manner: First, your meal being ground upon the black stones, if it be possible, which makes the whitest flower, and passed through the finest boulting cloth, you shall put it into a clean kimnel, and opening the flower hollow in the midst, put into it of the best ale-brew, the quantity of 3 pints to a bushel of meal, and some salt to season it with; then put in your liquor reasonable warm, and knead it very well together with both your hands, and through the brake, or for want thereof, fold it in a cloth, and with your feet tread it a good space together, then letting it lye an hour or thereabouts to swel, take it forth and mould it into Manchets round and flat, scotch them about the waste to give it leave to rise, and prick it with your knife in the top, and so put it into the oven, and bake it with a gentle heat.’