Manchet

Manchet is a type of bread that was historically consumed in Medieval England. The term "manchet" is derived from the Middle English word "manchette", which means "little hand". This is likely a reference to the small, round shape of the bread.

Etymology[edit | edit source]

The term "manchet" comes from the Middle English "manchette", which is derived from the Old French "manchette". The Old French term means "little hand", and is a diminutive form of "manche", meaning "sleeve". The term was likely used to describe the bread due to its small, round shape, which could be easily held in one hand.

Description[edit | edit source]

Manchet bread was a type of fine white bread made from wheat flour. It was considered a luxury item and was often consumed by the upper classes in Medieval England. The bread was typically small and round, and was often used as a trencher, a type of plate made from bread.

Preparation[edit | edit source]

The preparation of manchet bread involved a lengthy process. The wheat used to make the bread was carefully selected and then ground into fine flour. The flour was then mixed with yeast and water to form a dough, which was left to rise. Once the dough had risen, it was shaped into small, round loaves and baked in an oven.

Historical Significance[edit | edit source]

Manchet bread played a significant role in the diet of the upper classes in Medieval England. It was often served at feasts and banquets, and was considered a symbol of wealth and status. The bread was also used in religious ceremonies, and was often given as a gift.

References[edit | edit source]

Manchet Resources
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