1 1/2 LB LOAF
1 1/3 cup buttermilk
1 or 1 3/8 cup water and
1 5 tb buttermilk powder
3 cup bread flour, + 1 tbs
3 tsp gluten
1 cup med. rye flour
1 1/2 tsp salt
1 1/2 tbsp butter or margarine
2 tbsp brown sugar
1/4 tsp baking soda
1/4 tsp caraway seeds (more or less
1 to taste
3 tsp red star dry yeast
Directions
Place all ingredients in bread pan, select Light Crust setting, and
press Start.
This is a very reliable recipe that works well in our Hitachi 101.
Book suggests:
* For DAK/Welbilt Machines: Add 3 Tbls more of buttermilk / or water.
* For Panasonic/National Machines: Use 4 1/2 teaspoons yeast.
Taken from Bread Machine Magic Typed by Dale and Gail Shipp
Servings: 1 servings
Buttermilk Rye Bread Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads
The History of Recipes
We can read the history of written recipes far back into antiquity, in fact as far as early Egypt, and maybe further still. Having said that, mostly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to experts is a collection of 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 making anyone who tried it feel blissful. Progressing into Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius informs us how the Romans made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example basil, mint and dill. Later on, we find two books which were published in the 14th Century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that we all know today, but instead recipes for the types of food eaten by the rich people of that time. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the holy lands, including coriander, parsley, and rosemary. The introduction of these new foods and spices caused a torrent in recipe publications, most of which are kept safe in private libraries. By the advent of the twentieth century, cook books are starting to become popular mostly as a result of better eduction, more leisure time and disposable income. The introduction of the TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Buttermilk Rye Bread recipe.
