Butterd Loaves
To Make Butterd Loaves
Take the top of the morning's milk, warme it, & put therto three or fowre spoonfulls of rose water, then run it, & when it is hard come, take some flower, the yolkes of two eggs, the white of one, & some melted butter, & some sugar & some nutmeg, them temper all this together with the milk, & mould it up into loaves, then set them on papers, & so bake them, if you make five loaves as big as manchets, you must put half a pound of butter to them, when they are baked, straw some sugar over them & so serve them.
Ingredients
| 1/2 lb. | cheese curds |
| 2 | egg yolks |
| 1 | egg white |
| 1/4 lb | (1 stick) butter, melted |
| 1/2 cup | sugar |
| 12 oz. | flour (Marian\'s manchet mix) |
| nutmeg |
| 3-4 tsp. | rosewater |
| |
Marian's manchet mix
| 9 oz. | all purpose flour |
| 2 oz. | cake flour |
| 3/4 oz. | whole wheat flour |
| 1/4 oz. | rye flour |
| |
Steps
- Chopped up cheese curds (mashing did nothing). If I was using rose water, I would have added it here.
- Beat eggs with sugar, added to cheese. Added melted butter and then flour. If I had remembered to add the nutmeg, a few gratings would go here.
- Molded into 4 oz. mini-manchets. Scored around the waist. Placed on Silpat on baking pan.
- Bakes at 400F for 25 min. Strewed with sugar & nutmeg. Served hot.
Note
Forgot to add nutmeg to dough, so sprinkled some on top. Skipped rosewater as there is a general dislike.
Quite good. Best served straight from the oven or split & toasted.
