1 1/2 LB LOAF
1 1/8 cup buttermilk *
3 tbsp honey
3 cup bread flour
1 1/2 tsp salt
1 tbsp butter or margarine
2 1/4 tsp red star active dry yeast
3 tsp gluten (optional)
1 LB LOAF
7/8 cup buttermilk **
2 tbsp honey
2 cup bread flour
1 tsp salt
1 tbsp butter or margarine
1 1/2 tsp red star active dry yeast
2 tsp gluten (optional)
Directions
* For Welbilt/DAK and Zojirushi machines add 2 tablespoons more
buttermilk ** For Welbilt machine, add 1 tablespoon more buttermilk.
Have all ingredients at room temperature. (For my Hitachi I microwave
the liquid ingredients) Place all ingredients in bread machine
according to manufacturers suggestion. Select light setting.
Helpful Hints Book == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Servings: 1 loaf
Buttermilk Bread Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into distant history, in fact as far back into history as the early Egyptians, and possibly even further than that. In practice though, mostly, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to historians are some clay tablets in ancient 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 having made people feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example basil, mint and dill. Moving on, we find a couple of books dating from the 14th Century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is served today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, such as parsley and basil. The introduction of these new tastes caused an eruption in manuscripts on cooking, the majority of which still exist in academic collections. By the time we get to the twentieth century, cookbooks are greatly in demand due to increased literacy, people having more free time and having more money. |
We hope you enjoy this Buttermilk Bread recipe.
