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This recipe is in categories Baking, Tudors,
About this recipe:
Difficulty: 4

Bread was a vital part of the Tudor diet and was eaten with most meals. White bread was eaten by the rich and brown bread by the poor. Making the bread took a great deal of time. 

The kitchen had an oven for baking, which was heated with a burning bundle of twigs called faggots. The fire was raked out onto the floor and then pushed into a space under the oven before the food was put inside.

The rest of the cooking took place directly using a fire burning in the hearth. Tudor kitchens could be noisy places, especially when working near the crackling fire. There is no chimney in this kitchen and the smoke fills the roof space (and sometimes the kitchen!). The kitchen is lit by the fires and the little window, so it can be quite dark too. 

For pictures of the cooking process see our Making Bread Picture Gallery.

With thanks to Cathy Flower-Bond and the Weald and Downland Open Air Museum for their help with making this podcast. 


Making and cooking it