This is one of the few surviving recipes for bread, and the instructions
are tucked into a recipe for "rastons", loaves which have
been hollowed out and then filled with milk-and-butter soaked crumbs.
In the Middle Ages, fermenting ale barm was used for
yeast; lacking that, one can use ale for the liquid ingredient and
add yeast separately, with excelent results.
During the Christmas season, it was the custom for bakers to fashion
little "Yulebabies" out of bread dough and give them to
children for gifts. You might like to slice the loaves in half horizontally
for use as trenchers (bread plates). Don't forget to allow
the trenchers to harden for four days before they are to be used!
3 packages dry yeast
1/2 c. warm water
1-1/2 c. room temperature ale
2 T. brown sugar
1 T. salt
1 egg, lightly beaten
5-6 c. unbleached flour
2 T. milk (optional)
Preheat oven to 375 degrees.
Dissolve the yeast in warm water. Combine
the ale, yeast solution, sugar, salt and egg in a large bowl.
Add 4 cups of the flour and blend the ingredients
by stirring with a large fork.
Turn the dough onto a floured board and begin
to knead it (follow the instructions for kneading in a basic cookbook or
from the yeast packet. It is essential that
the kneading be done correctly if the bread is to have the proper texture.)
As you knead, work in an additional 1 to 2
cups of flour by sprinkling it on top before folding the dough over. Stop
adding flour when the dough loses its stickiness.
Knead about 12 minutes, or until the dough is smooth and elastic.
Place the dough in a bowl. Cover it with a
moistened cloth and set it in a warm place for 1 hour or until doubled
in bulk.
Punch down the dough by socking your fist
into it 25 or 35 times. Divide it in 2 or 4 portions. Shape each portion
into a
round loaf and place the loaves on a greased
cookie sheet. Score the top twice; make about 8 diagonal slashes around
the perimeter to encourage the bread to rise
while baking. If you wish the top crusts to turn golden, brush them with
milk.
Bake the bread for about 30 minutes. When
it is done, the bread should sound hollow when you knock on top.