(Or Guildford Rolls)
Flaked-paste bread rolls, glazed. Known from 'Old Surrey Receipts & Food for Thought' by Daphne Grimm (Phillimore & Co Ltd, 1991, ISBN 10: 0850338158) and subsequent reports.
There is anecdotal evidence that Guildford Manchets were a 19th Century breakfast item, 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 Manchets and Tea
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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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