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Category Archives: Bread
Spit Roast Bread — The Kneaded Loaf of 1823
Today, as part of my work on the glossary section of the history of bread I’m writing for UC Press, I have been researching the British Northern dialect term knodden cake, and its Standard English parallel, kneaded cake. I’m still… Read more
Sir Hugh Plat’s Manuscript: An English Bread circa 1560
There is one of the earliest bread recipes written in English and this is its first publication.
The recipe is found in a manuscript book mostly written by Sir Hugh Plat but as Malcom Thick points out in his book, Sir Hugh Plat: The Search for Useful Knowledge in Early Modern London, many of the food recipes, including this one, were written by an unknown author with the initials TT. Malcolm Thick believes that this recipe probably dates to the 1550s or 1560s. I am preparing these early manuscript bread recipes for publication. If you would like to be notified when this book will be available for publication please sign up for my mailing list. Continue reading
Posted in Working papers
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Bread in Italy circa 1894
I was searching Google Books for information on military bread ovens in the 19th century, a process my girlfriend refers to as “wooden cowing,” and came across this sketch regarding bread in Italy circa 1894. It was written by Olive… Read more
A Simple Military Clay Oven circa 1895
Armies march on their stomachs. Historically, this often meant that armies marched with their bakeries. Military field manuals are a source of information in simple impromptu oven construction. The simplest oven is the item 496: An oven may be excavated… Read more
Posted in Building a Bread Oven
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The Dislike for the Sour Taste in Bread (1903)
LEAVEN is nothing more nor less than flour and water, stirred together and kept in a warm place until fermentation commences. Every time the baker makes bread, a certain quantity should be kept back in an earthen pot for the… Read more
Posted in Cultural Taste in Bread
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An American Apple Bread circa 1860
A very light pleasant bread is made in France by a mixture of apples and flour, in the proportion of one of the former to two of the latter. The usual quantity of yeast is employed as in making common… Read more
William Cobbett Cottage Economy (1821): A Basic Bread
William Cobbett’s Cottage Economy (1821) is an opinionated, eccentric, and certainly to a modern reader, a work marred by an offensive tone.
Blog this! Recommend on Facebook Share with Stumblers Tweet about it Subscribe to the comments on this post… Read more
Posted in Working papers
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Two-Chambered Bread Oven
I am not sure where this set of three videos was made. If you know, please leave a comment. I am assuming North Africa or Central Asia. I have personally never seen an oven of the type filmed here. The… Read more
Manchet Bread from The Good Huswifes Handmaide in the Kitchen (1594)
This one of the earliest and most important English bread recipes. The Good Huswifes Handmaide for the Kitchen was published in England in 1594. It is one of the first English cookbooks. The anonymous author offers a wide range of… Read more
Posted in Working papers
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Practical Bread-making (1897)
Frederick Vine’s Practical bread-making was published in London in 1897. It is a small book in a series of small books that Frederick Vine wrote for bakers in the last decade of the nineteenth century covering all aspects of the… Read more
Posted in Book Reviews
Tagged baking bread, baking bread under a pot, traditional Enlgish breads
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