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Guildford Manchets


(Or Guildford Rolls)

Flaked-paste bread rolls, glazed. Anecdotal evidence that they were breakfast items, 19th Century, always torn (never cut) and buttered as with traditional muffins, and once made with a slash or indent on the surface for easy ripping. The name is from an old word for fine quality bread, see Manchet.

Guildford Manchet

The original source of this receipt isn't known. Can you help?

1 lb Strong plain flour
1 Teaspoon Salt
4 oz Butter
1 Teaspoon sugar
½ pint milk and water, warm
1 oz Lard

Make the bread dough in the usual way using 1 oz of the butter. After the first rise, knock back and knead until the dough is firm about 2 minutes. Roll out about 6 x 14 inches. Cream the remaining butter with the lard, add a little salt and form into a rectangle. Place this in the centre of the dough and fold over to enclose the fat. Seal the edges and roll into a strip. Proceed as for making puff pastry, folding and rolling 4 times in all. Finally, roll out into a rectangle, cut into 16 pieces, and form each into a round. Place on greased baking trays, cover and leave to rise in a warm place for about 20 minutes. Brush the rolls with milk or beaten egg and bake at 200 °C / 400 °F / Gas 6 for about 30 minutes. Eat these warm with butter, pulled apart, not cut.

Stages in making Guildford Manchets

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