How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

European Dishes
Bread
Brazzatelle of Milk and Sugar
Messibugio, Libro Novo 1557
To make fifty brazzatelle of four ounces each
you will take fifteen pounds of best flour, three
ounces of rose water, three pounds of milk, two
pounds of white sugar, 25 eggs, four ounces of
butter, and you will knead these things together
very well.
Then you will make your brazzatelle
according to the method you want to use, and
then you will let rise with careful attention, and
after it has risen you will boil your water, and
then you will place inside the above-mentioned
brazzatelle to cook, and when they come to the top
you will take out, and then you will put in fresh
water, and when you have removed them from
within you will put them to cook in the oven, and
if you want to put inside anise it is a good deed.
[The recipe does not say what shape to
make them in; I think they are probably sweet
bagels, but they could be pretzels. This is one
sixth of the recipe, using our ounce for the
ounce and assuming a twelve ounce pound in
order to make the final weight come out right]
7 c flour 1 T rose water
½ c sugar ¾ c milk
[2 ½ T aniseed] ½ lb sourdough (~1 c)
4
3 T butter 3 eggs
Combine flour, sugar, and (optional)
aniseeds; cut in the butter. Combine the liquid
ingredients, including the sourdough, mix,
add to the dry ingredients and knead until you
have a smooth dough. Cover with a damp
towel, let rise two hours. Divide into 10 equal
portions.
Roll each into a cylinder about 10"-12"
long, join the ends to form a torus (bagel).
or
Roll each into a cylinder about 18" -24"
long, make into a pretzel shape.
Leave it to rise 1 hr 45 minutes or so at
room temperature.
9
Fill a pot at least three inches deep with
water. Bring the water to a boil. Put in as
many of the brazzatelle as you can manage
without their sticking together. Boil until they
rise to the top, which should start happening
in a minute or so; if they are sticking to the
bottom, loosen with a spatula (pancake
turner). When each brazzatella floats to the
top take it out, dunk it briefly in a bowl of
water, drain. Bake in a 425° oven until
brown—about 25 minutes.
(I use sourdough but you could also try it
with yeast.)
Rastons
Two Fifteenth Century p. 52
Take fayre Flowre, and þe whyte of Eyroun,
and þe yolk, a lytel; þan take Warme Berme, and
putte al þes to-gederys, and bete hem to-gederys
with þin hond tyl it be schort and þikke y-now,
and caste Sugre y-now þer-to, and þenne lat reste
a whyle; þan kaste in a fayre place in þe oven,
and late bake y-now; and þen with a knyf cutte
yt round a-boue in maner of a crowne, and kepe
þe crust þat þou kyttyst; and þan pyke al þe
cromys with-ynne to-gederys, an pike hem smal
with þyn knyf, and saue þe sydys and al þe
cruste hole with-owte; and þan caste þer-in
clarifiyd Botor, and mille þe cromes and þe botor
to-gederes, and keuere it a-gen with þe cruste, þat
þou kyttest a-way; þan putte it in þe ovyn agen a
lytil tyme; and þan take it out, and serue it forth.
2 ¼ c flour ½ c sugar
2 egg whites 1 egg yolk
½ T dried yeast 1 c clarified butter
(mixed with ½ c water)
After mixing all ingredients except for
butter, let the dough rise 45 minutes to an
hour. Mold the dough on a greased cookie
sheet, let rise a little more. Bake at 350° about
1 hour. Cut off top as described, mix insides
of loaf with melted butter, and replace top.
Second baking is about 5 minutes at the same
temperature.