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Bisket Bread

Adapted from Thomas Dawson's 1596 book, The Good Huswife's Jewell, by Katherine Rowberd - http://katrowberd.elizabethangeek.com/projects/2002-bisket-bread/bisket-bread.pdf

2 ½ cups (370g) flour
1 ½ cups (370g) sugar
1 oz aniseed, ground
½ oz coriander seed, ground
8 whole eggs
butter (to grease the pans)

Beat eggs thoroughly. Gradually sift mixed flour, sugar and spices into the eggs,
beating constantly for about half an hour or until the batter changes to a lighter colour
and has bubbles in it. Allow to rest a few minutes, or tap the bowl on the bench top,
to encourage the largest bubbles to rise to the surface.

Butter the inside of two loaf tins. Spoon the mixture into the tin, and bake at
200C/400F for approximately 40 minutes, or until a knife inserted into the middle of
the loaf comes out clean.

Turn out and allow to cool. Slice as thinly as you can, and place on a wire rack in a
warm oven (70-100C) for 2 hours or until very dry.