1 1/2 cup water
2 tbsp oil
3 tbsp sugar
1 tsp salt
2 tbsp powdered milk
4 3/4 cup bread flour
3 tsp yeast*
Directions
*I use 1 1/2 to 2 teaspoons of the yeast from Sam's.
Combine all ingredients in pan. Set timer for Quick Baking (2 hours)
and light crust. Makes a 2 pound size loaf.
NOTE: This is a basic white bread that you can use as a base for other
flavored breads. This bread has a nice firm yet light texture. I add
basil or Italian seasoning and/or garlic powder for an Italian
flavored bread that's great with spaghetti. I sometimes substitute
1/4 cup oatmeal for 1/4 cup of flour for the added nutrients.
Typed by R. Thompson (r-thompson@usa.net) 6-97 From Zojirushi Home
Bakery Super operating instructions.
Servings: 1 loaf
Basic White Bread (Zojirushi) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, at least as far as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these early cook books were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to experts are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he tells us how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. As our culinary historical trip moves to more modern times we find two interesting books published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is familiar to us all today, but rather accounts of the types of meals prepared by the chefs of the rich people of those days. In the 15th century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices such as coriander, basil and rosemary. These new foods and spices prompted an eruption in manuscripts on food, many of which still exist in private cookery archives. Over the following few centuries, the powerful and wealthy houses competed with each other to serve the most extravagent banquests, and as a result chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing popular recipes of the day. When we get to the 1900s, cook books are in high demand, as a result of increased literacy, increased leisure time and disposable income. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Basic White Bread (Zojirushi) recipe.
