Discover the Rich History and Flavors of Manchet Bread

Manchet is a type of bread that was popular in medieval Europe, particularly in England and France. It was a thin, round loaf made from fine white flour and baked on a griddle or in a brick oven. The name "manchet" comes from the Old French word "manche," meaning "hand," because the bread was often served as a small, hand-sized loaf.

Manchet was considered a luxury food item and was often served at banquets and special occasions. It was also a staple of the nobility and gentry, who could afford to purchase it. The bread was typically served with a variety of toppings, such as cheese, meat, and preserves, and was often used as a base for other dishes, such as pies and pastries.

Today, manchet is no longer widely available, but it can still be found in some specialty bakeries and gourmet food stores. It is often made using traditional methods and ingredients, such as hand-kneaded dough and slow-baked in a brick oven. Some modern variations of manchet include adding herbs or spices to the dough for added flavor.