2 3/4 cup milk
1 tbsp sugar
1 package active dry yeast
5 1/2 cup whole wheat flour
2 tsp salt
1 eggs
3 tbsp butter
3/4 cup flour (approx)
1 1/2 cup grated cheddar cheese
1 egg wash
2 tbsp sesame seeds
1/2 lb butter
1 tbsp dried basil
1 tbsp dried oregano
1 lemon juice
Directions
Have egg at room temperature. Heat milk to lukewarm. Soften butter.
Stir the milk and sugar in a large bowl, sprinkle on yeast, let
soften. Beat in 3 1/2 cups flour, cover, let rest 15 minutes. Beat in
the salt and egg, then add the 3 T butter, a little at a time, as you
stir in the remaining whole wheat flour. Turn out and knead on
floured board 10 minutes. Place in greased bowl, turn, cover, let
rise until double.
Make herb butter with 1/2 lb butter, basil, oregano and a few drops of
lemon juice.
Punch down dough, gradually kneading in the cheese. Divide dough into
fourths. Roll each into a circle (keep dough not in use covered).
Spread rolled dough with herb butter, cut into wedges, roll up, put
on baking sheet. Cover loosely. Repeat with remaining dough. Let
rise until almost doubled. Brush with egg wash, sprinkle with a few
sesame seeds.
Bake at 375 degrees F, 25 minutes.
Cooking Echo - May 1991 - Fred Peters
Servings: 24 servings
Cheddar Wheat Herb Crescents Recipe brought to you by Recipe Ideas
Categories: Cheese; Vegetable
The History of Recipes
Food historians have tracked the existance of recipes way back into ancient history, in truth as far as ancient Egypt, and possibly even further than that. However, these, old records were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which describe the baking 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 blissful. Progressing into Roman times 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius informs us how the ancient cooks used a good variety of herbs and spices, including some that we all recognise such as basil, rue and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the East, including spices such as coriander, parsley, and basil. These new spices and herbs prompted an outbreak in publications on food, many of which still exist in academic collections. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Cheddar Wheat Herb Crescents recipe.
