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Friday, July 8, 2016

MIES WITH THE MEDIEVAL SPANISH CHEF'S RECIPE FOR A MEDIEVAL HOMEMADE LOAF OF BREAD

Harvest time is upon us
Photo from: Kasia Sokulska
L. messis, Eng harvest grain or grain harvest; harvesting season of grains from which bread is made. This term is frequently found in medieval ordinances and Biblical translations as well as in poetry.

During the harvest, peasants were obliged to work for their lords and gather the grains by hand using sickles. At mid-morning, the lord’s kitchen servants drove a cart to the fields to gave the workers loafs of homemade bread with lard as nourishment. This happened in England as well as in Spain.

[Berceo. Duelo. 1992:812; and Covarrubias. 1998:804]

THE MEDIEVAL SPANISH CHEF’S HOMEMADE BREAD

Ingredients 

7 oz common white wheat flour
7 oz  bread flour
¼ c dry yeast
1 c water
½ tsp salt

Preparation  

Before: slices of lard were inserted
Now: slices of butter melts the palate
Photo by: Lord-Williams
Put the ingredients in a bowl, adding the water little by little. Add more water if necessary for the dough to be spongy. Cover and let sit until it rises.  

Knead dough for 10 minutes or until the dough is smooth and elastic. Cover with a cloth and let sit 1-2 hours, until double its size.  

Knead the dough a little and make a ball out it. Sprinkle flour over it. Place the dough on a cloth. Let sit until double the size.  

PREHEAT OVER TO 428ºF/220ºC

Grease and flour a cookie sheet. Put the loaf on this. Flatten the dough out a little. Make slits on the top of the loaf with a knife to form a square. When the crust is well toasted, after 1 hr, turn off heat and leave the loaf sit in the oven.  It the crust browns too much before the dough is done inside, cover with aluminum foil to prevent burning the crust.

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