MMMMMHOLIDAY COOKBOOK; WEDMAN
2 tbsp Yeast
1/2 cup Lukewarm Water (105 to 110 degrees)
1/2 cup Milk, scalded
1/4 cup Sugar
1/2 tsp Salt
1/4 cup Vegetable Oil
1 Egg
3 1/2 To 4 c Flour
1 tsp Ground Cardamom
1/2 cup Raisins, dark or golden
Directions
Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour the hot milk over the sugar to dissolve it. Pour the hot milk
over the sugar to dissolve it. Add the salt and vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom
into the sugar mixture. Add the raisins and extra flour. Beat until
smooth. Turn the dough onto a lightly-floured surface. Knead until
smooth and elastic.
Transfer to a lightly-oiled bowl, cover with a damp towel and let
rise in a warm place until doubled, about 1 hour.
Punch down the dough and transfer to a lightly-floured surface.
Divide into thirds. Roll each part into a 10-inch-long strand. Braid
loosely. Place on a lightly-oiled baking sheet. Cover and let rise in
a warm place until doubled, about 1 hour.
Bake in a 350-degree oven for 30 to 35 minutes.
One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5
Sodium: 94 Potassium: 89 Cholesterol: 23
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Posted 09-08-93 by BOB EMERT on C-Cooking
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 12 servings
Swedish Cardamom Braid Abm Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetarian; Breads/Bm
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the far past, in fact as far back into recorded history as early Egypt, and potentially, even further back. However, these, ancient recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in ancient Sumerian describing 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 exhilarated and blissful. As we move into Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef describes how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few you will know like thyme, fennel and dill. During the following few centuries, the rich families of Europe strove to serve up the most exotic meals, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe books were greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and having more money. Like it or not, the introduction of TV brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Swedish Cardamom Braid Abm recipe.
