(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
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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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