“Take 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 …”
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-1600’s.
Then she jumped ahead to the mid-1900’s.
It’s still old….
And still French.
It’s ‘Robert May’s French Bread from 1660’.
The Babes are grateful that they didn’t have to mill their own floor….
Or start keeping chickens.
They would have been happy to start brewing their own ale,
And they did all rather like the bread…. A lot!
To try your hand at this lovely, crusty bread and be a Bread Baking Buddy visit Lucullian Delights.
Ilva’s French Bread
Jamie’s French Bread
And the Babes are:
The Bread Baking Babes
Life’s a Feast – Jamie
Living in the Kitchen with Puppies – Natashya
And me…. Thyme for Cooking – Katie
From the BBBBB (Bitchin’ Bread Baking Babe Bibliothécaire).