Manchet is a small bread that fits in the hand, originating in England during the Tudor period. It is made with high-quality wheat flour and can be sweetened with brown sugar or spices. It can be served plain or stuffed with meats, and was historically a status symbol for the wealthy.
A manchet is a single piece of bread that is sized to fit in the hand. This food has been served in England for hundreds of years, although it is commonly associated with the Tudor or Elizabethan period. The manchet also spread to France, where it is believed to have inspired the modern French roll. In different parts of the world, this bread may also be referred to as michette or manchette. Modern versions may also be known as Bath’s or Sally Lun’s sandwich.
The first written record of the manchet dates back to the early 16th century in England. A 1588 cookbook included a recipe for this bread, although earlier documents mention manchet as a regular dish for the royal court of England. A special version of this bread known as Lady Arundel’s manchet is first recorded in a cookbook from 1653. This recipe calls for the use of wheat grown and ground in Sussex, England. Sussex-grown wheat is still used as the traditional ingredient for cooked manchetti all over the world in specialist shops.
Manchet’s basic recipe calls for flour, salt, yeast, and warm water. Higher-quality versions of the recipe may also include eggs, milk, or butter, which give the bread a richer flavor and texture. The dough is formed into very small balls, then allowed to rise for several hours before being cooked to a golden brown. The top of the roll is rounded, while the bottom is typically flat. Sometimes the manchet can be sweetened with brown sugar or spices such as nutmeg and cinnamon.
Much of the flour produced during the medieval period was of a lower quality than that produced today. It often contained many types of mixed grains, resulting in a more uniform texture. The manchet calls for high quality pure wheat flour with few impurities, which must be sieved twice to remove any unwanted materials. This refined flour results in a light-colored bread with a soft, fluffy texture. Due to the cost of this flour, manchet was historically considered a status symbol that only the very wealthy could afford.
This bread can be served plain or topped with jam, jelly, or marmalade. It can be stuffed with meats or other fillers to form a small sandwich or served as a side dish for soups and stews. Traditional manchets were also made into a bread pudding in England and France.
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