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
We can read the history of written recipes far back into antiquity, in fact as far back as the early Egyptians, and potentially, even further back. In practice though, sadly, these early cook books were just very simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe in existence, according to experts is a series of tablets in Sumerian which recount 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 drank it feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, main course and dessert, something we still use today. Aspicius describes how the Roman cooks used a good variety of aromatic flavours, including some that we all recognise such as bay, fennel and parsley. Later on, we find some interesting books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is familiar to us all today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices like parsley, basil and rosemary. These new culinary innovations was responsible for an increase in publications on food, most of which still exist in private libraries. The introduction of the TV gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Buckwheat Applesauce recipe.
