2 tbsp sugar
1 package active dry yeast
2 1/2 cup all-purpose flour
2 tbsp butter
1 tsp salt
1/4 tsp nutmeg
3/4 cup eggnog, at room temp.*
Directions
I adapted a recipe from my food processor bread book for my b/m for
the eggnog bread which you read about. Here is what I did; you may
need to make adaptations for whatever type of b/m you have. Play with
it, if it looks too sticky, add flour (1 tbsp. at a time.) If too
dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!!
* Maybe as little as 1/2 c; (I took the chill off of it in the
microwave) Place ingredients. in the B/M according to your
manufacturers' directions. Then adjust by adding flour or liquid as
needed This made a real moist, light lg. loaf. It rose to the top of
my breadmaker. I used the SWEET BREAD cycle and turned the lightness
or darkness button slightly lighter than the center mark (I have a
Welbilt). Let me know your results, we sure enjoyed it! FROM: LISA
CRAWLEY (TSPN00B)
Servings: 16 servings
Abm-Eggnog Bread Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Bread Machine; Breadmaker; Breads
The History of Recipes
It is possible to read the history of written recipes far back into ancient history, in fact as far as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these early records were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. During Roman times 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Additionally, he recounts how the Roman cooks made use of many different herbs and spices, including some familiar names for example bay, mint and asafoetida. Closer to modern times, there are a couple of interesting cookery books from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are not about the spicy food that appears on menues today, but instead recipes for the types of food prepared by the cooks of the upper classes of the time. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an increase in cookery books, some of which are kept safe in private libraries. By the time we get to the twentieth century, recipe publications were increasing in popularity due to better eduction, more spare time and being a little richer. |
We hope you enjoy this Abm Eggnog Bread recipe.
