2 3/4 cup skim milk
1/4 cup low-fat buttermilk
4 3/4 cup all-purpose flour
1/4 cup whole wheat flour
3 cup +1 t sugar
1 package active dry yeast
2/3 cup canola oil
1 1/4 tsp baking powder
1 egg
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
2 cup hazlenuts, chopped coarse
2 cup dried cherries
Directions
Preheat the oven to 350. In a large non reactive bowl, mix 3/4 cup of
the skim milk, the buttermilk, 3/4 cup of the flour, the whole wheat
flour, 1 t. sugar, and the yeast. Set aside for ten minutes or until
the mixture starts to bubble. In a large mixing bowl, place the
remaining ingredients, except for the hazlenuts and cherries and mix
well. Fold in the nuts and cherries. Lightly wipe four 10x5x2 inch
loaf pans with vegetable oil, divide the dough among the pans and
bake for one hour of until a toothpick in the center comes out clean.
Servings: 4 loaves
Amish Friendship Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into distant history, at least as far as early Egypt, and maybe further still. Interesting though that maybe, mostly, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a series of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Over the succeeding few centuries, the upper-class families of the West competed with each other to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the 1800s that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cookery publications were in high demand, mostly as a result of more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Amish Friendship Bread recipe.
