โTake a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish โฆโ
Robert May, The Accomplisht Cook, 1685 (first published 1660)
This recipe is about the same age as our house (or parts of it,,,, the house, not the bread).
Ilva, of Lucullian Delights, and our host kitchen for the month, decided to take a trip back in time.
Fortunately, for the Baking Babes, it was only a brief foray into the mid-1600โs.
Then she jumped ahead to the mid-1900โs.
Itโs still oldโฆ.
And still French.
Itโs โRobert Mayโs French Bread from 1660โ.
The Babes are grateful that they didnโt have to mill their own floorโฆ.
Or start keeping chickens.
They would have been happy to start brewing their own ale,
And they did all rather like the breadโฆ. A lot!
To try your hand at this lovely, crusty bread and beย a Bread Baking Buddy visitย Lucullian Delights.ย
Ilvaโs French Bread
Jamieโs French Bread
And the Babes are:
ย The Bread Baking Babes
Lifeโs a Feast โ Jamie
Living in the Kitchen with Puppies โ Natashya
And meโฆ.ย Thyme for Cooking โ Katieย
From the BBBBB (Bitchinโ Bread Baking Babe Bibliothรฉcaire).
Yes, I did indeed like this one very much! and I like your Lentils Provencal rather well also!
Thanks for the lovely roundup Katie! I did enjoy this bread a lot. I actually wouldnโt mind milling my own flour, but I didnโt have to this time.
Tanna, bread and lentilsโฆ. Yum!
Cathy, we have a millstone whenever youโre ready ;-))
I love seeing how each BBBabeโs bread different โ and didnโt they!? Thank you for bringing them all together in one place, Katie :).