[Regia-NA] Yuletime bread recipes

[ed somers]

Did they have cinnamon and ginger in AS times???
I know by the middle ages but I am not aware of them earlier.
Ed

At 08:23 AM 06/19/2003 +0100, Hrolf Douglasson wrote:
>the secret is in the flour.can you get a whole grain or malted strong flour?
>try mixing with english type ale instead of water
>try adding cinnamon and ginger as well as dried fruits.
>For later medeaval decorate with edible gold or silver.
>The Viking 'good stuff' was with flour that had been passed through muslin
>to get out he bits.
>For christmas I add spices, including cloves, lots of butter and even eggs
>into the mix.
>yeast ,liquid, salt, and a touch of either sugar or honey. Don't use a sugar
>replacment as it doesn't feed the yeast.
>knead well..best done in a bad mood
>and leave to rise before knocking back, reneading and leaving to rise a
>second time before baking
>vara
>----- Original Message -----
>From: "Ellem, Andrew" <Andrew.Ellem@AirservicesAustralia.com>
>To: <list-regia-na@lig.net>
>Sent: Thursday, June 19, 2003 4:15 AM
>Subject: [Regia-NA] Yuletime bread recipes
>
>
>Hi All,
>
>I've been asked to supply some bread for the yule feast this weekend.
>Rather than going with some commercial home bake blends I'd like to try
>some older recipes. Does anyone have any traditional yule or even some
>viking/saxon recipes they wouldn't mind sharing?
>
>I've tried the "barley bagels" with limited success... basically I've
>ended up with some slightly doughy biscuits about 3 inches in diameter
>and about half an inch thick... they taste nice but are a bit on the
>small side for a dinner for 20.
>
>Any help appreciated.
>
>Andrew
>Canberra, Australia.
>_______________________________________________
>list-regia-na mailing list
>list-regia-na@lig.net
>http://www.lig.net/mailman/listinfo/list-regia-na
>
>
>_______________________________________________
>list-regia-na mailing list
>list-regia-na@lig.net
>http://www.lig.net/mailman/listinfo/list-regia-na
>
>