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 quite feasible to prove the history of written cooking instructions far back into ancient history, in fact as far back into history as pharonic Egypt, and maybe even further. However, mostly, these early cookbooks were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians are some stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Closer to modern times, there were some books which were published in the 1300s ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the rich and wealthy people of that time. During the next few hundred years, the rich and powerful families of the West strove to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery books were greatly in demand as a result of more people being able to read, leisure time and having more money. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on our site. |
We hope you enjoy this Abm Eggnog Bread recipe.
