Of baking Manchets

Gervase Markham, The English Hus-wife, 1615

Now for the baking of bread of your simple meales, your best and principall bread is manchet, which you shall bake in this manner; first your meale being ground upon the black stones if it be possible, which makes the whitest flour, and boulted through the finest boulting cloth, you shall put it into a clean Kimnel [kneading tub], and opening the flower hollow in the midst, put into it of the best Ale-barme the quantity of three pints to a bushel of meale, with som salt to season it with: then put in your liquor reasonable warme, and kneade it very well together, both with your hands, and through the brake [kneading device], or for want thereof, fould it in a cloth, and with your feete tread it a good space together, then letting it lie an howre or thereabouts to swel, take it foorth and mould it into manchets, round, and flat, scorcht [slashed] about the wast [waist] to give it leave to rise, and prick it with your knife in the top, and so put into the Oven, and bake it with a gentle heate.