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 ingred. 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
B/M-Eggnog Bread Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Bread Machine; Breadmaker; Breads
The History of Recipes
We are able to read the history of meal recipes way back into antiquity, certainly as far back into recorded history as early Egypt, and possibly even further. Interesting though that is, these, old cook books were just basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some clay 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 making anyone who tried it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a few documents detailing recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. He also recounts how the Romans made use of a wide range of herbs, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as basil and coriander. The introduction of these new culinary ideas led to an eruption in books on cookery, some of which are kept safe in academic collections. During the next few centuries, the rich and powerful families of Europe competed to lay on the most extravagent meals, and because of this cooks and their recipe collections were at a premium. However, it was during the 19th century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing the recipes of their peers. By the advent of the 20th century, cookery publications are highly popular mostly as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this B_M Eggnog Bread recipe.
