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Medieval Parsley Bread




Source of Recipe


Ken


Recipe Introduction


This is just one portion of a complete medieval feast. Other medieval recipes can be found in the following categories: "SaladandDressing", "SoupsandStews", "Meats", "FishandSeafood", "Rice", and "Beverages".


List of Ingredients




2 Packages Active Dry Yeast
1 3/4 Cups Warm Water
6 Tablespoons Honey
8 Cups Unbleached White Wheat Flour
6 Small Whole Eggs Plus 1 Yolk
2/3 Cup Currants, Softened In Warm Water
1 Teaspoon Salt
1 2/3 Tablespoons Melted Butter
1 1/2 Teaspoons Dried Rosemary
1 1/2 Teaspoons Dried Basil
2/3 Cup Finely Chopped Fresh Parsley
1 1/2 Teaspoon Cinnamon
Several Drops Green Vegetable Color
Butter For Greasing Bowls And Cookie Sheet

Recipe



Sprinkle yeast on 1/2 cup of the warm water; stir in honey. Let proof for 5 minutes. Add remaining warm water; beat in about 2-1/2 to 3 cups of flour. Beat with wooden spoon for about 200 strokes. Cover with damp towel, put in warm place, and allow this sponge to rise for 30 to 45 minutes, or until doubled. Stir down. Beat 5 whole eggs plus one yolk. Stir in currants. Beat in salt and melted butter. Mix into the dough. In a mortar crush the dried herbs and chopped parsley to a paste. Mix in cinnamon. Add to batter and beat well. (Bread should be a delicate green hue. If color from parsley isn't strong enough, add green food color sparingly.) Add remaining flour first with a spoon, then with hands, until dough comes away from the sides of the bowl. Turn out onto lightly floured board or marble and knead until smooth, shiny, and elastic, about 10 to 12 minutes, adding small amounts of flour if necessary. Place in buttered bowl; cover with damp towel. Let rise in warm place until doubled in bulk, about 50 minutes. Punch down. Cover; let rise again until doubled in bulk, about 30 minutes. Punch down. Turn out onto floured surface. Let rest for 5 minutes. Shape into one or two free-form curls or twists. Place on buttered cookie sheet. Cover lightly with damp towel and let rise in warm place to double, about 25 minutes. Preheat oven to 375 degrees. Brush loaf or loaves with remaining whole egg, beaten. Bake for about 50 minutes, or until nicely browned and loaf sounds hollow when rapped on top and bottom. Cool on rack. Serve with hard cheese, fresh butter and white wine.