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
We are able to follow the history of written recipes far back into antiquity, in fact as far as ancient Egypt, and maybe further still. Interesting though that maybe, these, ancient cook books were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians are a few stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into starters, entrees and desserts, something that is very familiar to us today. Aspicius describes how the Romans made use of many herbs, including a few that will be familiar to modern chefs like bay, fennel and parsley. As we move on, we find a couple of books which appeared in the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of meals prepared for the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for a surge in books on cooking, some of which are kept safe in academic collections. During the following few hundred years, the powerful and wealthy houses strove to lay on the most exotic meals, and as a consequence, the best cooks and their recipes were at a premium. Even so, it was during the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cook books are starting to become popular mostly as a result of more people being able to read, people having more spare time and having more money to spend. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Abm Eggnog Bread recipe.
