DOUGH
1 cup water
1 1/4 tsp salt
1 tsp sugar
3 cup bread flour
2 1/2 tsp yeast
FILLING
1/3 cup feta cheese, grated
1/3 cup parmesan or romano cheese
MISC
1 oz vegetable oil, approx
Directions
Grate all cheeses. (You may use parmesan or romano cheese or a
mixture of both. Amounts are approximate.) Place some of the
parmesan/romano cheese in a small bowl. Mix the remaining cheeses
together. Make the dough using the "dough" cycle of the Breadmaker.
When done; take the dough out of the pan and squeeze out gasses. Make
12 balls of dough and place temporarily in a baking pan that is lined
with vegetable oil. One at a time, take each ball and spread or roll
(rolling pin is fine) into a six or seven inch circle. Place a
generous strip of the cheese mixture along one side and roll up like
a log. Gently make a coil out of each log. If necessary, seal the end
with a little water. Dip the top in some additional parmesan on an
ungreased cookie sheet. Repeat until all of the balls look like cute
little buns, then bake at 350 for 35 to 40 minutes or until lightly
browned. This recipe was adapted for the breadmaker from Mom's recipe
for Spinach Bulemas. I leave out the spinach because my husband,
Shelly, HATES spinach! As a part of our Sephardic (Jewish) family
tradition, Bulemas and hard boiled eggs are served before the main
meal on holidays and after returning from synagogue on Saturdays.
Servings: 12 servings
Cheese Buns (Bulemas "Falsos" For Shelly) Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads; Cheese
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into distant history, at least as far back into recorded history as ancient Egypt, and maybe even further. Having said that, in the main part, these old cook books were just primitive hieroglyphic recipes for food preparation.
In fact, the oldest recipe found, according to food historians is a series of tablets in ancient Sumerian 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 anyone who tried it feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into starters, entrees and dessert, something that is very familiar to us today. Aspicius describes how the Roman cooks made use of a good variety of spices and herbs, including a few that are still present in modern kitchens like basil, fennel and parsley. For the next few years, the upper-class families of the West competed to offer the best banquets, and as a result the best chefs and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cookery publications were in great demand, due to increased literacy, people having increased leisure time and having more money to spend. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cheese Buns (Bulemas _Falsos_ For Shelly) recipe.
