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
It is quite possible to track the history of transcribed cooking instructions back into the distant past, in truth as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, mostly, these old records were just very basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into appetizers, main course and dessert, something we still use today. Aspicius also recounts how the Romans were skilled in the use of many aromatic flavours, including many that are still in use today such as thyme, fennel and dill. Moving on, there are a couple of interesting cookery books which were published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that is familiar to us all today, but instead recipes for the types of food on the menues of the rich people of those days. Later, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and tastes led to a torrent in recipe publications, many of which are kept safe in private collections. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Anita's Italian Herb Bread Abm recipe.
