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
It is quite feasible to trace the history of recipes way back into history, certainly as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, sadly, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of ancient tablets in Sumerian describing the baking 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`. As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into starters, main meal and afters, something that is very familiar to us today. This early Roman chef tells us how the early Romans used many different aromatic flavors, including a few that will be familiar to modern cooks such as basil, mint and parsley. Moving on, there were a couple of cookery books from the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they have no connection with the spicy food that appears on menues today, but rather descriptions of the types of meals prepared for the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. These new spices and herbs was responsible for an explosion in manuscripts on cookery, some of which are now in academic collections. During the following few centuries, the upper-class families of the West competed to serve the best banquets, and as a result the best chefs and their recipes increased in prestige. Even so, it was during the 19th century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery publications are highly popular due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this B_M Eggnog Bread recipe.
