8 September 2014: Historical Recipe Reconstruction - Bisket Bread

Table of Contents

8 September 2014: Historical Recipe Reconstruction - Bisket Bread

HRR_presentation.pdf
HRRBysketBread-notes.docx

BATCH NO. 1
Plastic bowl (not earthenware, as specified in recipe)











BATCH NO. 2
Plastic bowl





BAKING
350 F, on roster in middle oven




REWRITTEN RECIPE

FINE BISCUIT BREAD

Recipe makes two loaves in 3/4 lb. 4”x8” bread pans.
1 lb. whole wheat stoneground pastry flour, sifted
1 lb. cane sugar, coarsely ground
4 large eggs
2 1/2 tbsp. rosewater
2 tbs lightly salted butter

Combine flour and sugar in a heavy ceramic bowl until thoroughly mixed, stirring together with large wooden mixing spoon. Add eggs and rosewater, stirring vigorously. Batter will become very dry, and gradually tougher. Beat mixture until well blended (90-120 minutes). It should be nearly unworkable.
When batter is approaching a state of solidity, preheat oven to 300°F. Butter pans. Continue to mix batter. When batter has achieved a state of complete solidity, scrape from mixing bowl into pans. Place in oven for 90 minutes, checking occasionally.
Remove from oven and cut into 3/4" slices.
For storage, let oven cool to 100°F and place slices of biscuit bread in oven for 30 minutes to remove any remaining moisture.