Research, research, research. As a Regency era writer, it seems like half of what I do is research! What fabric would her dress have been made of? How would two men greet each other? Would the phrase "going haywire" have been around (no, FYI. That one originated in the early 20th century)? I have to admit, it sometimes weighs down the joy of writing.
Recently, however, I did some research for my current work in progress (wip) that was—wait for it—actually fun! And tasty, very tasty. My heroine, Jane, is a baker, and I wanted to see for myself what some of her cooking methods would be. I found a 17th century beer bread recipe (click here for website), and while it is not completely historically accurate (I can't get my hands on barm, so self rising flour is used instead), it was still very interesting to try. It couldn't be easier—3 ingredients, 1 bowl, no kneading or rising... what could be better? Give it a whirl (I bet the man in your life will love it), and let me know what you think!
17th Century Beer Bread
1 bottle of beer (I used Trader Joe's Bavarian Hefeweizen)
3 cups self rising flour
2 Tbsp honey or sugar
Preheat oven to 400 degrees
Mix with your hand until well combined. Place in a greased loaf pan. Bake 45 to 50 minutes, until baked through.