1 cake compressed yeast or
1 package active dry yeast + 1 tsp
1 cup lukewarm milk
1/2 lb butter(1 cup)
1/2 cup sugar
6 egg yolks
1/2 pt heavy cream (1 cup)
6 cup flour
1 tsp salt
FILLING
1 melted butter
1 1/2 cup poppyseeds(ground,please)
1/2 cup sugar
1 vanilla
Directions
Soften yeast in lukewarm milk. Cream butter, add sugar gradually,
beating until light and fluffy. Add egg yolks, and beat. Add
uyeast-milk mixture and heavy cream;blend. Sift together flour and
salt and add to egg yolk mixture. Knead until the dough no longer
sticks to your hands.(this can be done in a mixer with a dough hook
too.)Put the dough in a greased bowl, cover and let rise until
doubled in bulk. Divide dough into 7 balls. On a floured surface,
roll each ball into a rectangle 1/4" thick. Spread with your favorite
filling and roll up as you would a jelly roll. Place the rolls on a
greased cookie sheet(1 roll per pan), cover and let rise until
doubled. Bake at 325 F for 30 minutes. Filling: After you roll out
the dough, brush with melted butter then mix poppyseeds and sugar
together and spread over the dough. Drizzle with melted butter to
which some vanilla has been added and then roll up. From *Prodigy's
Food and Wine Bulletin Board, from Linda Karner.-tnxc18b
Servings: 7 servings
Buchta (Poppyseed Bread) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have tracked the existence of recipes back into distant history, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, these, old cookbooks were just basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a number of scripts which described recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the cooks of his times used many aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and parsley. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the East, including spices like rosemary and coriander. The introduction of these new culinary ideas prompted an explosion in manuscripts on food, many of which are kept safe in academic collections. Over the next few centuries, the wealthy families of Wesstern Europe tried to lay on the most exotic banquets, and as a result the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes of the day. The introduction of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Buchta (Poppyseed Bread) recipe.
