1/2 tbsp yeast
2 cup flour, bread
1 tsp salt
2 tsp sugar
1/4 tsp basil leaves
1/4 tsp oregano leaves
3 tbsp buttermilk, powdered
1 1/2 oz cheese, parmesan, grated
1 tbsp oil
7/8 cup water
Directions
Bring bread ingredients to room temperature and pour into bakery, in
order. Set "baking control" at 10 o'clock. Select "white bread" and
push Start.
For best results, use the finest and freshest ingredients available.
That is especially true for this particular recipe.
Lois' sister Anita, who loves Italian food, will tell you that this
fabulous bread is well worth the trip to your nearest Italian market
or deli to purchase a chunk of imported Parmesan.
You'll be disappointed with anything less, once you've tried it.
Tested in DAK R2D2. Sylvia's comments:
Source: _Bread Machine Magic_ by Linda Rehberg & Lois Conway
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Servings: 1 servings
Anita's Italian Herb Bread Abm Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Vegetable
The History of Recipes
Academics have traced the existence of recipes way back into the far past, in fact as far as ancient Egypt, and maybe further still. Interesting though that maybe, these, early cook books were just primitive pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe the making 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 `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main meal and dessert, something that is very familiar to us today. He also describes how the early Romans made use of many aromatic flavors, including many that are still in use today such as basil, mint and parsley. As our culinary historical trip moves to more modern times we have two books which date from the 14th Century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian food that appears on menues today, but rather accounts of the types of meals enjoyed by the nobility of the time. In the 15th century, knights returning from the crusades brought back many new spices and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an explosion in recipe manuscripts, some of which still exist in private cookery archives. The introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. And that pretty much 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 sites such as this. |
We hope you enjoy this Anita's Italian Herb Bread Abm recipe.
