History Cookbook: Girdle Bread
Bread was part of the staple diet in Medieval times.
This is a simple risen bread which uses ale (the yeast in the ale) to make the bread rise. The ale is warmed to activate the yeast.
Many early breads and biscuits were baked on flat metal pans, much as earlier peoples had cooked on bake stones. The heat from the griddle cooks the food.
The recipe given here explains the methods used in the podcast and is not meant to be cooked in a modern kitchen. See our modern recipe if you want to try and cook this yourself.
For pictures of the cooking process see our Girdle Bread Pictures.With thanks to Cathy Flower-Bond (Tudor Tales) and the Weald and Downland Open Air Museum for their help with making this podcast.
- a cup of warmed ale
- wholemeal flour
- an egg
- Weighing scales
- Griddle pan or frying pan
- Greaseproof paper
- Bolt the flour through a cloth, to make the flour white (this makes manchet (white) bread)
- Add the warmed ale - the yeast in this will make the bread rise. Mix to make a dough
- Into the centre of the dough, add the egg and fold this into the dough
- On a floured board, knead half of the dough into a flat circle
- Repeat with the rest of the dough
- Set a griddle pan on the fire to heat. When it is hot put a piece of fat in and coat the pan
- Place one bread in at a time a cook. The bread will need to be turned from time to time to stop it burning
- Wrap the cooked breads in a clean cloth to keep warm while the rest cook
- When they are all cooked, serve hot
If you tried this recipe and liked it, tell us about it
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