Rosemary Olive Bread: An Elizabethan Cookbook

Prove this a prosperous day, the three-nook’d world shall bear the olive freely.

– Antony and Cleopatra

This flavorful bread is great with melty butter. YUM.


Rosemary Olive Bread

½ Basic Bread dough

1 – 1 ½ cup pitted kalamata olives, chopped

4 – 6 sprigs of rosemary leaves

Preheat oven to 375°F.

Mix chopped olives and rosemary into dough.  If you want it to be super flavorful, go for the larger measurements. If you prefer a simpler flavor, add in the minimum. Form into a round, baguette, or try a braid. Bake 30-40 minutes. Transfer bread to cooling rack.

Tutorial with pictures for the Winston knot (pictured above) found at Fig Jam and Lime Cordial.

Sweet Cinnamon Swirl Bread: An Elizabethan Cookbook

Sweets to the sweet! Farewell. – Hamlet

Not overly sweet, this bread would be great with breakfast, afternoon tea, or post-dinner coffee.

Sweet Cinnamon Swirl Bread

½ Basic Bread dough

¼ cup butter, melted

1 Tbsp ground cinnamon

¼ cup white sugar

Preheat oven to 375°F.

Roll out dough to ¼ inch thick on a floured surface. Mix melted butter, cinnamon, and sugar together and spread evenly over dough. Slowly roll the dough, mashing down the ends to enclose the loaf. Bake 40-45 minutes on a cookie sheet lined with parchment paper (for easier cleanup). Allow bread to cool completely. If desired, brush cinnamon mixture on top of bread.

Optional: Cut rolled dough in half and braid. Braiding tutorial with pictures found at Home Cooking Adventure.

Basic Bread: An Elizabethan Cookbook

What’s better than fresh, homemade bread?

Maybe fresh, homemade bread with melty butter smooshed all over it.



This bread is the base for two Elizabethan recipes. I mixed my dough up the night before, let it rise in a warm place overnight, and then split it into two loaves the next day. I’ll be posting those separately. You could also just use this recipe for basic whole wheat bread.


Basic Bread

Recipe adapted from King Arthur Flour.

Yields 2 loaves

2 cup lukewarm water

1/4 cup sugar

1 packet active dry yeast or 2 teaspoons instant yeast

5-6 cup Whole Wheat Pastry Flour

1 Tbsp salt

1/4 cup vegetable oil

In a large bowl, combine the warm water, sugar, yeast, and 2 cups whole wheat flour. Cover the mixture with plastic wrap, and let it stand 10 minutes, until bubbly.

Stir in the salt and vegetable oil.

Stir in the flour 1 cup at a time. When the dough holds together and most of the flour is mixed in, transfer it onto a clean, floured work surface.

Knead the dough. Sprinkle your hands and/or the work surface with just enough flour to prevent sticking. After 5 minutes, take a break and let the dough rest.

Knead the dough for a few more minutes. When you lightly press it with your fingertips, the dough should bounce right back. Put it into a lightly oiled bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until doubled in size, about 1 1/2 hours.

Gently deflate the dough and turn it out onto a floured surface. Divide it in half, and form each half into whatever shape you like.

If you’ve made braids, rounds, baguette shapes, or other freeform loaves, place them on a lightly greased or parchment-lined baking sheet. Cover the loaves with lightly greased plastic wrap, and let them rise again for 30 to 60 minutes, until they look nicely puffy.

Towards the end of the rising time, preheat your oven to 375°F.

Carefully remove the plastic wrap from the loaves. If you’ve made rounds or baguettes, slash the tops several times with a sharp knife.

Bake the loaves for about 30 to 40 minutes, until their crust is golden brown and they sound hollow when tapped on the bottom. Remove the bread from the oven, and cool it on a rack. Cool completely before slicing. Store any leftovers, wrapped in plastic, for several days at room temperature; freeze for longer storage.

Lamb Stew: An Elizabethan Cookbook

Tut, she’s a lamb, a dove, a fool, to him!

Taming of the Shrew

This stew is both savory and sweet, and it’s wonderfully filling. I thought dried fruit in stew would be strange, but it adds a light flavor to an otherwise robust stew. This recipe involves a lot of prep time, but it’s well worth the wait.

Lamb Stew

1 Tbsp olive oil

1 onion, finely chopped

1 cup lentils

4 garlic cloves, peeled and crushed

2-inch piece ginger root, finely chopped

2 tsp ground coriander

8oz diced lamb

3½ oz apricots, chopped

3½ oz raisins

½ bottle white wine

½ pint lamb or chicken stock

1 Tbsp honey

1 Tbsp corn starch

Soak ½ cup dried lentils in 2 cups of water for 1 hour (they will expand).

For lamb stock, place bones in a large pot filled with water. Boil for 30-40 minutes. Strain out bones.

Heat the olive oil in a large stock pot and cook the onions for a few minutes until softened. Stir in the garlic, ginger and ground coriander, and cook for another minute. Add the lamb and cook until the meat is browned. Add the lentils, apricots, raisins, wine, stock and honey. Stir well and bring to the boil. Simmer it over a low heat for 1½ hours. Add a tablespoon of water to the corn starch to form a paste and stir this paste into the lamb. Cook for a further couple of minutes to thicken. Add salt to taste.