9 cup flour
1 1/2 cup scalded milk
1 1/2 cup water
4 eggs -- beaten
2/3 cup sugar
2 tsp salt
2 package dry yeast
2 sticks melted butter
Directions
Pour all flour in large Tupperware bowl and make a well in center.
Take portion of the scalded milk, (let cool) and the 1 1/2 cups water
and dissolve the yeast in it. Add the rest of the milk; add eggs,
sugar and salt to yeast mixture. Pour mixture into well in flour. DO
NOT MIX! Seal bowl. When seal pops up, (about 20 minutes) add 2
sticks of melted butter to well; stir. Reseal and "burp" bowl. When
top pops again, punch out on floured board. Add flour as you are
punching until dough is not sticky and you can work with it (about 1
cup). Shape into loaves, rolls, etc. Let rise. Bake in 350*F oven as
long as need for the shape. Yield: 24 dinner rolls, 45 cinnamon
rolls, 9 small loaves, or 2 large loaves.
Recipe By :
From: Conni Marais (X3648) On Fri, Aug
Servings: 1 servings
Burp Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to follow the history of `recipes` far back into antiquity, in fact as far back into recorded history as ancient Egypt, and maybe further still. In practice though, generally, these old recipes were just very basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered, according to historians is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main meal and dessert, a very modern way of dining. Aspicius informs us how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as basil, rue and parsley. Later, we find a couple of books which date from the 14th Century ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that we all know today, but rather descriptions of the types of food on the menus of the rich people of the time. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the holy land, including rosemary and coriander. These new culinary innovations led to an explosion in recipe manuscripts, most of which are now in academic collections. For the decades that followed, the powerful and wealthy houses strove to serve the most exotic meals, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cook books are starting to become popular mostly due to better eduction, people having more leisure time and having more money. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Burp Bread recipe.
