2 cup flour
1/2 cup sugar
1 package yeast
1/2 cup milk
1/2 cup margarine
3 eggs, room temp
RAISINS, SEEDLESS
1/2 cup brown sugar, boiled
1/3 cup water, boiled
1/4 cup rum, boiled
Directions
Recipe by: Ann Fliss mix 3/4 cup flour and yeast. combine milk and
margarine in a sauce pan till
Servings: 1 servings
Babka (Polish Easter Bread) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Holiday
The History of Recipes
Historians have proved the existance of recipes back into distant history, in fact as far back into history as ancient Egypt, and maybe further still. In practice though, in the main part, these old recipes were just very simple hieroglyphic recipes for meal preparation.
During Roman times around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something we still use today. Aspicius also informs us how the cooks of his times were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens such as basil, rue and dill. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new tastes led to an eruption in books on cookery, most of which are kept safe in private collections. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Babka (Polish Easter Bread) recipe.
