1 1/4 cup boiling water
1 ...
2 tbsp powdered milk
2 tbsp cooking oil
3 tbsp molasses
1 tsp active dry yeast
2 cup whole wheat flour
1 cup bread flour
Directions
Combine soup and water in your bread machine's pan and let sit 15
minutes. Add the remaining ingredients in the order listed. Fire it
up on the "BREAD" setting. Let it cool completely, preferably
overnight to develop the onion flavor. Toasting will also sharpen
the onion flavor.
To suit your own taste, you can vary the flour in any combination
equaling 3 cups. Remember that 100% whole wheat will make a shorter
loaf.
Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Servings: 2 servings
California Onion Bread Abm Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Experts have proved the existance of recipes far back into distant history, in truth as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, in the main part, these ancient cookbooks were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians are some tablets in Sumerian 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 making anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main meal and dessert, something we still use today. This early Roman chef describes how the ancient chefs made use of a wide range of herbs and spices, including some that we all recognise like thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like parsley, basil and rosemary. These new spices and herbs was responsible for an explosion in recipe publications, most of which are kept safe in academic collections. During the following few hundred years, the rich families of Europe strove to serve the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. Even so, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cooking publications are greatly in demand mostly due to better eduction, people having increased free time and having more money to spend. The arrival of television brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this California Onion Bread Abm recipe.
