Bisket Bread

Bisket Bread is a traditional Elizabethan recipe for a classic biscuit, actually a rusk, made from coriander seed flavoured bread that's sliced and then baked again until completely dry. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: Bisket Bread.

prep time

20 minutes

cook time

95 minutes

Total Time:

115 minutes

Makes:

10–12

Rating:

Tags : Bread Recipes Baking Recipes British Recipes

Original Recipe

To Make Bisket Bread, Also Known as French Bisket (from Sir Hugh Platt's Delightes of Ladies to adorne their Persons, Tables, Closets, and distillatories with Beauties, banquets,perfumes and waters. Reade, Practise, and Censure 1602)

19. To make biſket bread, otherwiſe called french bisket.

TAke halfe a pecke of fine flowor, two ounces of Coriander ſeedes, one ounce of annis ſeedes, the whites of foure egges, halfe a pinte of Ale yeaſt, and as much water as will make it vp into stiffe paſt, your water muſt be but blood warme, then bake it in a long roll as big as your thigh, let it ſtay in the ouen but one houre, and when it is a daye olde pare it and ſlice it ouerthwart, thē ſugar in ouer with fine poudred ſugar, and ſo drie it in an ouen again, and being dry, take it out and ſugar it again, then boxe it and ſo you may keepe it all the yeare.

Modern Redaction

In effect, this is what we would know today as a rusk. In that a dough leavened with yeast is made, this is baked in the oven, allowed to cool, sliced and then the slices are re-baked to make them completely dry.

Ingredients:

500g plain flour, sifted
1 tbsp coriander seeds, lightly crushed
1 1/2 tsp aniseeds, lightly crushed
4 egg whites
1 packet active, dried yeast
pinch of sugar
lukewarm water

Method:

Dissolve the yeast and sugar in a cup of the warm water. Cover and set aside for about 15 minutes, or until frothing.

Sift the flour into a large bowl and mix in the coriander seeds and aniseed. Work in the egg whites and yeast mixture then add just enough water to give you a stiff dough.

Knead the dough well until smooth and elastic then cover with a cloth and set aside in a warm place for about 60 minutes to rise. Knock the dough back then remove from the bowl and knead lightly . Shape into a long roll about 5cm wide and 3cm high then place on a greased baking tray.

Transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until lightly golden and cooked through (like all breads it should sound hollow when rapped on the base).

Remove from the oven and allow to cool completely before cutting into slices about 2cm thick. Arrange these slices in a single layer on a baking tray then transfer to an oven pre-heated to 140°C and bake for about 60 minutes, or until crisp and completely dry.

Allow to cool, store in an air-tight jar and use as you would any other rusks.

Find more Hugh Plat Recipes Hereand more Traditional Elizabethan Recipes Here.