These buttery stuffed loaves would be served alongside a hunk of meat at a medieval feast. They're a great twist on a typical loaf of bread.

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory

Follow Tasting History with Max Miller here:
Instagram: https://www.instagram.com/tast....inghistorywithmaxmil
Twitter: https://twitter.com/TastingHistory1

LINKS TO INGREDIENTS & TOOLS**
Silpat Non-Stick Baking Mat: https://amzn.to/2zS90mh
Bread Lame: https://amzn.to/36bDL1F
Instant Read Thermometer: https://amzn.to/2NnCqMM
ing Arthur White Whole Wheat Flour: https://amzn.to/2zMDvdu

LINKS TO SOURCES**
To The King's Taste: https://amzn.to/2ZiucwC
The Canterbury Tales by Geoffrey Chaucer: https://amzn.to/369ZkzM
Flour Water Salt Yeast by Ken Forkish: https://amzn.to/3dZ6qdb
Food In England by Dorothy Hartley: https://amzn.to/3bIifTz

**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.

MENTIONED LINKS
Medieval Trenchers: https://youtu.be/rQT-aY9sTCI

RASTONS
ORIGINAL 15TH CENTURY RECIPE (From Harleian Manuscript 279)
Brede and Rastons: Take fayre Flowre and the whyte of Eyroun and the yolke, a lytel. Than take Warme Berme, and pute al these to-gederys and bete hem to-gederys with thin hond tyl it be schort and thikke y-now, and caste Sugre y-now there-to, and thenne lat reste a whyle. An kaste in a fyre place in the oven and late bake y-now And then with a knyf cutte yt round a-bove in manner of a crowne, and kepe the crust that thou kyttest, and than caste ther-in clarifiyd Boter and Mille the comes and the botere to-gederes, and kevere it a-yen with the crust that thou kyttest a-way. Than putte it in the ovyn ayen a lytil tyme and than take it out, and serve it forth.

MODERN RECIPE
INGREDIENTS
- 450g flour (All-Purpose, Whole Wheat or Bread Flour)
- 2 egg whites, 1 egg yolk (plus an optional yolk for an egg wash)
- 2 heaping tablespoons (25g) brown sugar
- 1 cup warm ale
- 1 packet (7g) dry yeast
- 1 stick (113g) butter
- 1 teaspoon salt

METHOD
1. Warm the Ale to between 90°F and 100°F (32-28°C), then mix in the yeast and allow to bloom. Once foamy (about 10 minutes), add the egg whites and 1 yolk and the sugar and mix together.
2. Sift flour into a large bowl and whisk in the salt. Add in the ale mixture and combine. Once the dough comes together, turn out onto a surface and knead until dough is smooth. Set in a bowl and cover and allow to rise until doubled in size (about 1 hour).
3. Preheat oven to 400°F (200°C).
4. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide into 3 equal pieces (or as many rastons as you would like), and form into round loaves. Place loaves on a lined baking tray and allow to rise another 20 minutes.
5. Once risen, brush the loaves with the extra egg yolk (optional) then score the top of the loaves and bake in the oven for 25 - 30 minutes. One baked, allow to cool on a wire rack.
6. Melt the butter over a low heat or in the microwave.
7. Once the loaves are cool, cut a zigzag pattern around the top of the loaf and remove the lid. Pull out all of the inside and crumb it into a bowl, then pour melted butter over the crumbs and mix together. Return the crumbs and any remaining butter to the hollow loaves and place lid back on. Warm in the oven for 5-7 minutes. Then serve it forth.

VIDEO CREDIT
Winchester City Mill - UKWMO https://www.youtube.com/watch?v=Yv6V8CnA08Y

#tastinghistory#Rastons #bread #baking #medievalfood