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Twist bread, Stockbrot, snobrød, or campfire bread is a type of bread in which the dough has been rolled into a long sausage shape, twisted over the end of a stick, and baked over an open fire. The dough is an ordinary bread dough, usually with yeast as a leavening agent but baking powder may also be used. [1]
Other tools more specific to cooking over an open fire were spits of various sizes, and material for skewering anything from delicate quails to whole oxen. [44] There were also cranes with adjustable hooks so that pots and cauldrons could easily be swung away from the fire to keep them from burning or boiling over. Utensils were often held ...
The four banal (English: common oven) was a feudal institution in medieval France. The feudal lord (French: seigneur) often had, among other banal rights, the duty to provide and the privilege to own all large ovens within his fief, each operated by an oven master or fournier. In exchange, personal ovens were generally outlawed and commoners ...
The archaic method involves baking the flatbreads in the embers of a fire or on stones heated by fire, and in later methods, baking the breads on a stone or cast iron surface placed over the hearth. Some sources claim that, as seen in the name podpłomyk – 'below-the-flame', the archaic method for preparing the flatbreads involved baking them ...
A toasting fork is a long-handled fork used to brown and toast food such as bread, cheese, and apples by holding the pronged end in front of an open fire or other heat source. [1] [2] It can also be used to toast marshmallows, broil hot dogs, and heat hot dog buns over campfires. [3]
Then the opening is sealed and the fire stoked using the hot embers and ashes. When the bread is ready, the lid is removed and the bread taken out. The process can be repeated, or other dishes can be baked using metal or pottery trays. The bottom of the bread will take the shape of the pebbles or other materials used in constructing the oven floor.
A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor.
In Medieval cuisine, a spice cake, also called spice bread, was a flavorful, sweetened yeast bread. [ 5 ] [ 6 ] They were typically sweetened with honey, as sugar was largely unavailable in Europe until the 1600s, and cooked over an open fire. [ 5 ]