Manchet

Manchet is a type of bread that was historically consumed in Medieval England. The term "manchet" is derived from the Middle English word "manchette", which means "little hand". This is likely a reference to the small, round shape of the bread.

Etymology

The term "manchet" comes from the Middle English "manchette", which is derived from the Old French "manchette". The Old French term means "little hand", and is a diminutive form of "manche", meaning "sleeve". The term was likely used to describe the bread due to its small, round shape, which could be easily held in one hand.

Description

Manchet bread was a type of fine white bread made from wheat flour. It was considered a luxury item and was often consumed by the upper classes in Medieval England. The bread was typically small and round, and was often used as a trencher, a type of plate made from bread.

Preparation

The preparation of manchet bread involved a lengthy process. The wheat used to make the bread was carefully selected and then ground into fine flour. The flour was then mixed with yeast and water to form a dough, which was left to rise. Once the dough had risen, it was shaped into small, round loaves and baked in an oven.

Historical Significance

Manchet bread played a significant role in the diet of the upper classes in Medieval England. It was often served at feasts and banquets, and was considered a symbol of wealth and status. The bread was also used in religious ceremonies, and was often given as a gift.

See Also

• Bread
• Medieval cuisine
• Trencher (tableware)

References

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