200 g flour
2 cooked, baked potato,mashed
1/2 tsp salt
1 package active dry yeast
1 tbsp oil
1 tsp sugar
1 cup milk, lukewarm
1 cup oil, to fry
Directions
Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10
minutes. Add mixturte to the flour. Add one tablespoon of oil. Add
the mashed potatoes. Add salt. Add as much warm milk as needed to
make a soft bread dough. Work the dough well, for at least 15
minutes, until smooth. On a warm place let it rise for one hour(or
until doubled in bulk) Make little balls from the dough and then
flatten them in your hand by pulling it to the size of a large
saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese,
or Feta cheese with fresh dill and sour cream. Or if you like sweet
toppings, mashed strawberries with whipped cream, or vanilla custard,
or apple sauce,etc. Posted on *Prodigy's Food and Wine Bulletin Board
by Janos Korda (DNPM90C)
Servings: 4 servings
Langos- Hungarian Fried Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Hungarian
The History of Recipes
Recipes as an idea can be observed way back into history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these early recipes were just very basic hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are a few clay tablets in the Sumerian language which show 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 drinkers feel `wonderful`. During Roman times 25BC a man called Apicius assembled a number of scripts which described recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and desserts, something that is very familiar to us today. He also informs us how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few you will know for example thyme, fennel and asafoetida. Closer to modern times, there are two interesting cookery books which date from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of food eaten by the rich and wealthy people of the time. Later, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in recipe books, some of which still exist in academic collections. During the succeeding few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic meals, and as a consequence, the best cooks and their recipes became highly prized. However, it was during the 1800s that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and publishing the recipes of their peers. By the time we get to the twentieth century, recipe publications were increasing in popularity mostly due to more people being able to read, more leisure time and disposable income. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Langos Hungarian Fried Bread recipe.
