1/2 tbsp yeast
2 1/2 cup flour, bread
1 cup oats
1/4 cup milk, powdered
1/2 tbsp salt
1 tbsp sugar
1 tbsp oil
1 eggs
1 cup water, warm
1 cup cheese, shredded
Directions
Sharp cheddar cheese is recommended.
Bring all ingredients to room temperature and pour into bakery, in
order. Set "baking control" to 11 o'clock. Select "white bread" and
push Start.
In hot, humid weather, use 1/8 c less water; also in very cold
weather.
Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: a
hearty, easy-to-slice bread, surprisingly good for sandwiches. I even
used powdered buttermilk when I ran out of powdered milk with good
results.
Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Servings: 20 servings
Abm Foolproof Cheese & Oat Bread For The R2 D Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese
The History of Recipes
We can follow the history of meal recipes way back into history, at least as far back into recorded history as early Egypt, and potentially, even further back. However, sadly, these ancient cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to academics is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by the Romans. He tells us how the roman meals were divided into starters, main course and desserts, something that is very familiar to us today. Additionally, he tells us how the ancient Romans made use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, fennel and dill. In the 15th century, knights returning from the crusades brought back many spices and herbs from Arab countries, including spices like basil and coriander. These new culinary innovations was responsible for a torrent in books on cookery, some of which still exist in private cookery archives. Over the following few centuries, the upper-class families of the West competed to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery publications were in great demand, mostly due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Abm Foolproof Cheese & Oat Bread For The R2 D recipe.
