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{{wikt | manchet}} |
{{wikt | manchet}} |
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'''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.<ref>{{cite book |last1=Stavely |first1=Keith |last2=Fitzgerald |first2=Kathleen |title=America's Founding Food: The Story of New England Cooking |date=8 March 2006 |publisher=Univ of North Carolina Press |isbn=978-0-8078-7672-5 |page=236 |url=https://books.google.com/books?id=MVLqCQAAQBAJ |access-date=28 June 2023 |language=en}}</ref><ref>{{cite web |last1=Harrison |first1=William |title=Of the Food and Diet of the English |url=https://www.bartleby.com/lit-hub/hc/a-description-of-elizabethan-england/of-the-food-and-diet-of-the-english/ |website=Collection at Bartleby.com |publisher=Bartleby |access-date=28 June 2023 |date=2 September 2022 |quote=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.}}</ref> |
'''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.<ref>{{cite book |last1=Stavely |first1=Keith |last2=Fitzgerald |first2=Kathleen |title=America's Founding Food: The Story of New England Cooking |date=8 March 2006 |publisher=Univ of North Carolina Press |isbn=978-0-8078-7672-5 |page=236 |url=https://books.google.com/books?id=MVLqCQAAQBAJ |access-date=28 June 2023 |language=en}}</ref><ref>{{cite web |last1=Harrison |first1=William |title=Of the Food and Diet of the English |url=https://www.bartleby.com/lit-hub/hc/a-description-of-elizabethan-england/of-the-food-and-diet-of-the-english/ |website=Collection at Bartleby.com |publisher=Bartleby |access-date=28 June 2023 |date=2 September 2022 |quote=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.}}</ref> |
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==History== |
==History== |
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==In popular culture== |
==In popular culture== |
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In [[The Great British Bake Off (series 3)|series 3]] of the television series ''[[The Great British Bake-off]]'', Cathryn Dresser from Sussex made Lady Arundel's manchets, serving them with an inner layer of cream and jam.<ref>{{cite news |last1=Kulzick |first1=Kate |title="Sweet Dough" prompts a sugar crash as The Great British Baking Show levels back out |url=https://tv.avclub.com/sweet-dough-prompts-a-sugar-crash-as-the-great-britis-1827939201 |access-date=4 November 2019 |work=The A.V. Club |date=28 July 2018}}</ref> |
In [[The Great British Bake Off (series 3)|series 3]] of the television series ''[[The Great British Bake-off ]]'', Cathryn Dresser from Sussex made Lady Arundel's manchets, serving them with an inner layer of cream and jam.<ref>{{cite news |last1=Kulzick |first1=Kate |title="Sweet Dough" prompts a sugar crash as The Great British Baking Show levels back out |url=https://tv.avclub.com/sweet-dough-prompts-a-sugar-crash-as-the-great-britis-1827939201 |access-date=4 November 2019 |work=The A.V. Club |date=28 July 2018}}</ref> |
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==See also== |
==See also== |
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