SMALL
1/2 cup ; water
2 1/2 tbsp apple juice concentrate
1/4 cup applesauce
1/2 tsp cinnamon
2 tsp sugar,brown
1/4 tsp ; salt
1 cup flour,whole wheat
1 1/2 tbsp vital gluten, optional
1 cup flour,bread
1 tsp yeast
MEDIUM
3/4 cup ; water
3 3/4 tbsp apple juice cocentrate
1/3 cup applesauce
3/4 tsp cinnamon
1 tbsp sugar,brown
1/3 tsp ; salt
1 1/2 cup flour,whole wheat
2 tbsp vital gluten, optional
1 1/2 cup flour,bread
1 1/2 tsp yeast
LARGE
1 cup ; water
5 tbsp apple juice concentrate
1/2 cup applesauce
1 tsp cinnamon
1 1/3 tbsp sugar,brown
1/2 tsp ; salt
2 cup flour,whole wheat
3 tbsp vital gluten
2 cup flour,bread
2 tsp yeast
Directions
Pats comments.... "This bread is really good. It can be used on the
timer. On my Panasonic I use the regular cycle, but with the light
crust due to all the juices in it. Makes a beautiful high rising loaf
with a warm cinnamon color. Definitely use the vital gluten as it
rises much better. I use frozen apple juice concentrate. You could
also add raisins or chopped apples, either fresh or dried, or even
nuts might be nice. Fits McD beautifully, don't you think?!"
From Donna German's Book III Posted by Pat Ballard MGFN03A on Prodigy
MM by J.Duckett1 (Kat)
Servings: 1 servings
Apple Cinnamon Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
Recipes as an idea can be traced way back into the distant past, certainly as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, generally, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of clay tablets in 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 blissful. During Roman times 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, something we still use today. Additionally, he recounts how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including some that we all recognise for example thyme, fennel and parsley. Closer to modern times, we find two interesting recipe books which date from the 14th Century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the curry that is familiar to us all today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, including coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an explosion in manuscripts on food, most of which are kept safe in private libraries. During the succeeding few centuries, the powerful and rich houses tried to serve up the most exotic banquets, and because of this the best cooks and their recipes were at a premium. However, it was during the 19th century that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes common in their social group. By the arrival of the 1900s, cook books are increasing in popularity mostly due to higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Apple Cinnamon Bread recipe.
