 Manchet loaf | |
| Type | bread |
|---|---|
| Place of origin | Britain |
| Region or state | France |
| Main ingredients | flour |
| Variations | Bath bun, Sally Lunn bun |
Look up manchet in Wiktionary, the free dictionary.
Manchet, manchette or michette is a wheaten, yeast-leavened bread of very good quality, or a small flat circular loaf. It was a bread that was small enough to be held in the hand.[1][2]
- ^ Stavely, Keith; Fitzgerald, Kathleen (8 March 2006). America's Founding Food: The Story of New England Cooking. Univ of North Carolina Press. p. 236. ISBN 978-0-8078-7672-5. Retrieved 28 June 2023.
- ^ Harrison, William (2 September 2022). "Of the Food and Diet of the English". Collection at Bartleby.com. Bartleby. Retrieved 28 June 2023.
Of bread made of wheat we have sundry sorts daily brought to the table, whereof the first and most excellent is the manchet, which we commonly call white bread, in Latin primarius panis, whereof Budeus also speaketh, in his first book De asse; and our good workmen deliver commonly such proportion that of the flour of one bushel with another they make forty cast of manchet, of which every loaf weigheth eight ounces into the oven, and six ounces out, as I have been informed.