Archive for January 2011

Medieval Recipe: York Mayne Bread

Posted 9 January 2011 by
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This is probably the most unusual loaf of bread I’ve ever made. This recipe for Medieval York Mayne bread comes from Marguerite Patten’s 500 Recipes for Bread and Scones, an incredibly battered book that used to belong to my grandmother. The book is full of her comments and modifications next to recipes, with some obscured by cut-outs of what are presumably better versions she found elsewhere. There are no marks next to this recipe, so I don’t know if she ever made mayne bread.

Loaf of York mayne bread with several slices cut from it.

As Marguerite explains, this recipe comes from the 16th century and there are indeed many mentions on the Internet of mayne bread from the middle ages. The term apparently derives from the French pain de mayne (“pain” being bread, “main” being hand) and was sometimes known as paynmayn. Mayne bread was considered the “bread of nobles”, made from wheat flour, as opposed to bread eaten by ordinary Medieval folk made from cheaper grains like rye.

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Honey and Sunflower Seed Loaf

Posted 6 January 2011 by
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Some supermarkets sell a version of a honey and sunflower seed bread that is absolutely delicious. I couldn’t find an ideal recipe for this, so I put one together from several similar recipes.

Half a loaf of honey and sunflower seed bread.

The loaf, half-eaten!

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Garlic Bread Rolls with Thyme

Posted 5 January 2011 by
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I love garlic bread. Who doesn’t, right? I saw this recipe for garlic buns at Torview, which had in turn been inspired by garlic pull-apart rolls at Edible Garden. They look so delicious, I couldn’t wait to try them! The other recipes used chopped up coriander, but I’m not a big fan of that, so I decided to use thyme instead. Luckily, there was still some growing in the garden so I could use it fresh.

Garlic and thyme bread rolls Continue reading “Garlic Bread Rolls with Thyme”…

White Chocolate Fudge (almost)

Posted 3 January 2011 by
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I’ve only tried to make fudge one time in my life, about 20 years ago in a home economics class. It was chocolate fudge, and it went so wrong that everyone congratulated me on the lovely treacle toffee I had made. For Christmas, I was lucky enough to receive Gregg’s Favourite Puddings by Gregg Wallace (the pudding-loving Cockney greengrocer and Masterchef judge). For the first recipe I tried from his book, I decided to try to right the wrongs of the past and make white chocolate fudge. Gregg’s recipe for “simple chocolate fudge” actually uses plain chocolate, but I didn’t have any of that, and I had white chocolate left over, so… white it was. This recipe wasn’t 100% successful (read on to find out…) but was a tasty failure.

Pieces of white chocolate fudge in a glass.

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White Irish Soda Bread with Chocolate

Posted 2 January 2011 by
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Irish soda bread is made, as the name suggests, with bicarbonate of soda (also known as sodium bicarbonate). The soda acts as a leavening agent so you don’t need to add any yeast. It doesn’t need to be kneaded really either, so it’s very quick and easy to make. This recipe is for speckled white soda loaf from Country Bread by Linda Collister and Anthony Blake. It’s a bit more special than your average Irish soda bread because it has pieces of dark chocolate added!

Closeup of loaf of white Irish soda bread with dark chocolate Continue reading “White Irish Soda Bread with Chocolate”…