LARGE
1 3/4 cup low-fat milk
1/4 cup almond butter
3 1/3 cup whole wheat bread flour
2/3 cup garbanzo (chickpea) bean flour
4 tbsp sesame seeds
4 tbsp vital gluten
1/4 cup date sugar
1 tsp salt
2 1/2 tsp yeast
MEDIUM
1 1/2 cup low-fat milk
3 tbsp almond butter
2 1/2 cup whole wheat bread flour
1/2 cup garbanzo bean flour
3 tbsp sesame seeds
3 tbsp vital gluten
3 tbsp date sugar
3/4 tsp salt
2 tsp yeast
SMALL
7/8 cup low-fat milk
2 tbsp almond butter
1 2/3 cup whole wheat bread flour
1/3 cup garbanzo bean flour
2 tbsp sesame seeds
2 tbsp vital gluten
2 tbsp date sugar
1/2 tsp salt
1 1/2 tsp yeast
Directions
Follow the directions of your own breadmaker in making this bread.
The almond butter, sesame seeds, and garbanzo bean flour increase the
protein quality of this bread. Serve it sliced thinly with soups for a
complete and nutritious lunch.
Nutrition Facts: Based on medium-size loaf, the calories per serving
are 183, calories from fat 48. Total fat is 5g, saturated 1g,
cholesterol 1mg, sodium 180mg, total carb 29g, dietary fiber 3g,
sugars 4g, protein 10g.
Source: _Bread Machine Baking for Better Health_ by Keane and Chace;
1994. MM format by Mary Ann Young.
Servings: 1 loaf
Almond Butter Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads; Nut
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into ancient history, at least as far back as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to food historians is a collection of ancient tablets in ancient Sumerian 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 making drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius compiled some scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were split into starters, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the ancient cooks were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. Later on, we have two recipe books from the 14th Century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that we all know today, but instead accounts of the types of meals cooked for the nobility of that time. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the East, such as parsley and basil. The introduction of these new culinary ideas led to a surge in recipe manuscripts, the majority of which are kept safe in private cookery archives. Over the following few centuries, the upper-class families of Wesstern Europe strove to serve up the most extravagent meals, and as a result cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cooking books are greatly in demand mostly as a result of increased literacy, more free time and disposable income. The arrival of TV brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Almond Butter Bread recipe.
