4 1/2 cup am multi blend flour
2 tbsp sea salt (optional)
2 package dry yeast
3 cup warm water
1/2 cup honey
2 tbsp am unrefined vegetable oil
2 tbsp apple cider vinegar (opt.) to...
5 cup am unbleached flour - (white or who, le wheat)
Directions
Combine the first three ingredients. Combine liquids and add to dry
mix. Mix until creamy. Cover and set in warm place for 15 minutes.
Stir in wheat flour gradually until too thick to stir. Turn dough
onto floured surface and knead in more flour until dough is only
slightly sticky. Knead 5 minutes. Place in oiled bowl and let rise
in warm place until doubled in size. SHape into two loaves. Place in
oiled bread pans and let rise until volume increases by half. Bake
at 350 F. for 45 minutes or until nicely browned. Let cool slightly.
Remove from pans and let cool on rack.
Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Servings: 2 loaves
Bethel Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have proved the existence of recipes way back into the distant past, certainly as far back into recorded history as pharonic Egypt, and maybe further still. However, these, ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to experts is a series of stone 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 making people feel blissful and exhilarated. As we move on, there were a couple of books which appeared in the fourteenth century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that is served today, but instead accounts of the types of meals prepared by the cooks of the rich people of the period. During the next few centuries, the upper classes strove to lay on the most extravagent meals, and because of this the best chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording the recipes that were being prepared for the better households. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Bethel Bread recipe.
