1/2 cup corn meal
3 tbsp shortening
1/4 cup molasses
2 tsp salt
3/4 cup boiling water
1 pkg, active dry yeast or 1 cake com, pressed
1/4 cup warm water
1 egg beaten
3 cup sifted all-purpose flour
Directions
Combine corn meal, shortening, molasses, salt and boiling water in a
large bowl. Let stand till lukewarm. Sprinkle yeast over warm water
to dissolve, then stir yeast, egg and HALF of the flour into corn
meal mixture. Beat vigorously. Stir in remaining flour and mix
thoroughly till dough forms a soft ball. Use your hand if it seems
easier. Transfer to a greased loaf pan, cover with a cloth, and set
in a warm place till dough reaches 1 inch above the pan. Sprinkle top
with a little corn meal and salt. Bake in preheated 350 F. oven for
50 to 55 minutes. Cool before slicing.
Servings: 6 servings
Anadama Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as an idea can be observed far back into distant history, in fact as far as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Much later, in Roman times a roman called Apicius created some scripts showing how to cook the recipes prepared by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the Roman cooks were skilled in the use of many different aromatic flavours, including many that are still in use today such as thyme, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including parsley and basil. The introduction of these new tastes created an outbreak in manuscripts on food, many of which are kept safe in private libraries. Over the succeeding few hundred years, the powerful and rich strove to lay on the most extravagent meals, and because of this the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookbooks are starting to become popular mostly as a result of higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Anadama Bread recipe.
