Links to Period Bread recipes

Period Bread Links:

http://www.daviddfriedman.com/Medieval/miscellany_pdf/Misc9recipes.pdf
multiple different recipes, starts on Pg 10:
Bread, Ain i Akbari
On Bread, Platina pp. 13-14 (Book 1)
Rastons, Two Fifteenth Century p. 52/63
Recipe for Folded Bread from Ifriqiyya, Andalusian p. A-59
Para Hazer Tortillon Relleno: To Make a Stuffed Tortillon, Diego Granado, Libro del arte de
cozina, 1599, Tr. Lady Brighid ni Chiarain (Robin Carroll-Mann)
Preparation of Qursas, Andalusian p. A-72
Loaf Kneaded with Butter, Andalusian p. A-24

http://www.cs.cmu.edu/~mjw/recipes/ethnic/historical/ant-rom-coll.html
must rolls (roman unleavened bread) and other roman recipes

http://recipewise.co.uk/manchet-bread-recipe
Manchet bread was late period and was made with the yeast left over from brewing alcohol, it isn't as
sour as sourdough, my orange yeast works well since it it a type of wine yeast.

http://www.food.com/recipe/period-style-almost-white-bread-332098
Period-Style almost-white bread, a recipe to approximate what manchet bread might have been like,
I've made this following the recipe and also using yeast cultured from orange peel. I don't have the
photo of it yet.

http://www.coquinaria.nl/english/recipes/Rombread.htm
I used this recipe in May, the photos and recipe are attached to the e-mail (you probably remember it)