NO PHOTO
United Kingdom / Bread
Wikibooks
Lady Arundel's Manchet
Lady Arundel's Manchet is a variety of British scone made with yeast rather than baking powder.
Ingredients
ScaleNo serving count in the source — scale by factor
- fine wheat flour, finely milled2 lb
- salt1/2 oz
- butter2 oz
- egg1
- warm milk, warm1 pint
- yeast1 oz
- caster sugar1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mix the salt into the flour, then rub in the butter
Combine the yeast with the sugar. Add it to 1½ cups of the warm milk.
Beat the egg, and mix with the yeast and flour.
Make a well in the flour, pour in the yeast mixture, and mix into a dough.
Shape the dough into small, flat, round cakes about ¾ inch thick and 3 ½ inches across.
Mark manchets with lines to form a diamond pattern. Leave to rise for 30 minutes in a warm place.
Bake in a moderate oven (350-375 °F / 180-190 °C) until cooked.
