1 package (5/16-oz) yeast
1 cup unbleached flour
3/4 cup bread flour
1/4 cup buckwheat flour
1/2 cup applesauce
1 tsp salt
1 tbsp vegetable oil
1/2 cup water
Directions
SERVE WITH FRUIT AND CHEESE FOR A LIGHT LUNCH Put the
ingredients, in the order given into the bread pan, select WHITE
bread, and push Start. NOTE: This hearty bread has a coarse crumb
and slightly sweet flavor. It's wonderful toasted, for a real
stick-to-the ribs breakfast. Serve with fruit and cheese for a light
lunch. Makes 1 loaf, 8 slices.
Each slice: 125 calories; less than 1 gm dietary fiber, less than 1
gm soluble fiber; 23 gm carbohydrates; 3 gm protein; 2 gm fat (14%
calories from fat); 0 mg cholesterol; 245 mg sodium; 56 potassium; 5
mg calcium.
Servings: 1 servings
Buckwheat Applesauce Recipe brought to you by Recipe Ideas
Categories: Applesauce; Bread; Breads; Fruit; Sauce
The History of Recipes
Written cooking instructions as a concept can be tracked way back into the distant past, in truth as far back into recorded history as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old records were just simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians are some 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 those who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a few documents which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times made use of many different aromatic flavors, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Moving our culinary historical trip onwards, there are two interesting cookery books from the 1300s - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are not about the indian food that appears on menues today, but rather accounts of the types of food prepared by the cooks of the rich people of that period. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted a torrent in recipe publications, some of which still exist in private cookery archives. Over the succeeding few centuries, the powerful families of the West tried to serve the best banquets, and consequentially chefs and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, recipe books are increasing in popularity due to better eduction, leisure time and having more money to spend. |
We hope you enjoy this Buckwheat Applesauce recipe.
