Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Guildford Manchets
Breads
Surrey

(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.

Our correspondent Amelia tells us (2019): "I was born in Guildford and loved there until I got married. When my father made them they did not look quite the same as in the picture shown. It was in the 40s and 50s when the bakers was there. I can still see the shops along there in my mind, I used to go down in the cellar where the ovens were and the bread was baked. My father took the bread out on what looked like planks of wood on long handles."

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
Image: www.delightfulrepast.com



Guildford Manchet
Image: http://themondaybaker.co.uk



The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

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

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
From: http://themondaybaker.co.uk/tag/guildford-manchet/


[Unverified] Can you help find more about Guildford Manchets? - email editor@foodsofengland.co.uk


MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Horsham Gingerbread

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Friday 07 June 2019
BUILT WITH WHIMBERRY
matrixstats