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Friday, August 22, 2014

FRAUDES EN EL PESO DE LOS PANES WITH 13THE CENTURY RECIPE FOR BISCUITS OR WAFERS

Medieval Bakery
Photo from: Vrangtante Brun
fraud in weighing bread. This has been a continual problem throughout Europe over the ages in spite of ever present legislation because it was not common to have an oven in the home. Dough was prepared in the home and taken to the local baker to bake it. Often a baker's boy would pick up the dough in the morning and return the loaves when baked.

In 10th C León, a woman baker was whipped the first time she was caught. The second time she was so heavily fined that she ruined her family.

In 1327 in London, it was discovered that dough was being removed from bread brought to a bakery by bakers by means of openings in the molding boards enabling the bakers to steal bits of it before the loaves were cooked. The women were convicted and sent to Newgate prison while the men were put in the pillory with dough around their necks. Although bread examiners were ever present, some English bakers weighted loaves with copper coins. [ES: “History Tuzla.” Mar 16, 05; and Sánchez-Albornoz. 2000:119-120]

UNLEAVENED BREAD ADAPTED FROM FADALAT #4 RECETA DE PAN ÁCIMO, p 79
For 24-30 biscuits 2 ¼” in diameter


Dough Ready to Roll
Photo by: Lord-Williams

Ingredients

For biscuits or wafers:
1 c  milk[1] 
¼ c olive oil
1 tsp salt 
2 c semolina flour[2]


Filling[3]
¾ c raisins
¼ c crushed cardamom seeds
1 yogurt
¼ c pine nuts

Preparation

Put milk, oil and salt in the pot.  Heat on the stove for 2 minutes,


Remove from heat and add flour and knead well.

Wrap it in cloth and refrigerate for 2-3 days from it to become soft.



Medieval "Sandwiches" Hot from the Oven
Photo by: Lord-Williams
PREHEAT OVEN TO 425ºF/220ºC

Remove the dough from the refrigerator and knead well. Roll it out and make biscuits or thin wafers. Place them on a board or cookie sheet and bake in the oven or put an iron plate and cook on the stove top. Bake or cook 10 minutes and remove from heat.

Turn half the biscuits or wafers upside down and spread filling on the bottom. Top each with the other half of the biscuits. Bake or cook 5 more minutes or until done.

This makes a unique dessert or afternoon snack.


[1] Milk was used instead of water.
[2] Multi-grain flour was used as a variation.
[3] This is the Medieval Spanish Chef’s addition.

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