1 package yeast
1/4 tsp sugar
2 3/4 cup better for bread flour
2 tbsp gluten
1 tsp salt
1/8 tsp baking soda
1 cup sharp cheddar cheese, shredde
1/2 cup canned corned beef, chopped
1/2 cup barbecue sauce, bottled
3/4 cup very warm water
1/3 cup canned corned beef, chopped
1/4 tsp ginger
Directions
Place all the ingredients (EXCEPT THE 1/3 CUP CORNED BEEF) into the
pan in the order listed. Select white bread and push "Start." Add the
chopped corned beef at the "beep," 88 minutes into the cycle. (33
min. with DAK Turbo II) This bread should be stored in the
refrigerator or freezer. This tasty bread is reminiscent of the 1950s
open-faced sandwich favorite made by covering split hamburger buns
with canned comed beef, cheese slicesand a dollop of barbecue sauce,
then heating them in the oven. Shared by Barb Day
Servings: 15 servings
Barbecued Corned Beef & Cheese Bread Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Bread; Breads
The History of Recipes
Food historians have found proof that recipes existed back into distant history, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. However, sadly, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to historians is a collection of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius compiled some documents describing recipes prepared by the Romans. In his works, he describes how the meals were split into starters, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the cooks of his times were skilled in the use of many different spices and herbs, including some familiar names such as bay, mint and dill. As our culinary historical trip moves on a few more years we have a couple of interesting books published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the indian food that is popular today, but instead recipes for the types of meals eaten by the upper classes. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the Middle-East, including basil and coriander. These new herbs and spices led to an explosion in recipe publications, many of which are kept safe in private libraries. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Barbecued Corned Beef & Cheese Bread recipe.
