1/4 cup cornmeal
1/2 cup boiling water
1/2 cup cold water
1/4 cup molasses
2 tbsp butter or margarine
2 1/2 to 3 cups all-purpose flour
1 package active dry yeast
3/4 tsp salt
1 cup coarsely chopped cheddar cheese
1 butter or margarine
Directions
Makes 1 loaf
Stir cornmeal into boiling water. Add cold water, molasses and 2
tablespoons of the butter. Cool until lukewarm. Reserve.
Fit processor with steel blade. Measure 1 1/2 cups of the flour,
yeast and salt into work bowl. Process on/off to mix.
Add cooled cornmeal mixture to flour mixture. Process until smooth,
about 20 seconds.
Turn on processor and add enough of the remaining flour through feed
tube so dough forms a ball that cleans the sides of the bowl. Process
until ball turns around bowl about 25 times.
Turn dough onto lightly floured surface. Knead cheese into dough
(cheese should be evenly dispersed throughout dough, not lumped
together). Shape into ball and place in well greased 8- or 9 inch pie
pan. Flatten dough to fill pan. cover loosely with plastic wrap and
let stand in warm place until doubled, about
1 hour.
Heat oven to 375 F. Bake until golden and loaf sounds hollow when
tapped, 30 - 35 minutes.
Remove immediately from pan. Brush butter over crust. Cool on wire
rack.
Food Processor Bread Book From the collection of Jim Vorheis
Servings: 1 servings
Cheddar Anadama Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into distant history, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these early recipes were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians is a series of clay tablets in the Sumerian language which show 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 drinkers feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of his times made use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and asafoetida. Closer to modern times, we find a couple of cookery books published in the fourteenth century - a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that is served today, but instead recipes for the types of meals cooked for the nobility of the period. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes caused an outbreak in manuscripts on cooking, the majority of which are kept safe in private collections. By the time we get to the twentieth century, cookbooks are highly popular as a result of higher levels of literacy, more leisure time and having more money to spend. |
We hope you enjoy this Cheddar Anadama Bread recipe.
