6 1/2 cup all-purpose flour
2 package instant dry yeast
3 tbsp sugar
1 tbsp salt
3 cup warm water
2 tbsp shortening
Directions
Butter
No kneading necessary on this one folks.
Oven 375 degrees
In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and salt
Mix well. Add warm water (125 degrees or so) and shortening to flour
mixture. Blend at low speed until moistened, beat 3 minutes at med.
speed. By hand, gradually stir in remaining flour to make a stiff
batter. Cover and allow to rise in warm place until double. About 30
mins. Stir down batter. Spread in greased 9x5 or 8x4 bread pans.
Cover and allow to rise until batter reaches tops of pans, (about
20-30 mins) Bake at 375 degrees for about 35-40 mins til golden
brown. Remove from the pans and brush with butter. Allow to cool.
Servings: 6 servings
Batter White Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to track the history of recipes far back into antiquity, in truth as far into history as the early Egyptians, and possibly even further. Having said that, generally, these old records were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius wrote some documents which described recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into starters, entrees and afters, something we still use today. Aspicius also informs us how the Roman chefs used a wide range of herbs, including some that we all recognise for example bay, rue and parsley. Closer to modern times, we find two interesting recipe books dating from the 1300s ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of food on the tables of the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices such as rosemary and coriander. These new foods and spices was responsible for a surge in manuscripts on food, most of which are now in academic collections. During the succeeding few centuries, the powerful and wealthy houses tried to serve up the most exotic banquets, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes common in their social group. By the time we get to the twentieth century, cook books are starting to become popular due to better eduction, more spare time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Batter White Bread recipe.
