1 tsp sugar
1 cup warm water
1 package dry yeast
1 cup warm milk
2 tbsp butter
1 each egg beaten
4 cup flour
2 cup shredded sharp chedder
1 tbsp salt
Directions
Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast.
Let stand 10 minutes, then stir well. Stir in warm milk, butter and
beaten egg. Combine 2 cups flour, cheese and salt. Stir well to
blend. Add flour cheese mixture and beat with electric mixer on
medium speed for 5 minutes. Add remaining flour, beating well with
wooden spoon. Cover and let rise in warm place until doubled (about
45 minutes). Stir down and turn into two well greased 1 quart
casseroles. Let rise until doubled (about 30 minutes). Bake at 375
degrees for 30-40 minutes. Remove from casseroles immediately and
cool on wire racks. Makes 2 round loaves.
Servings: 2 servings
Chedder Cheese Casserole Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Casserole; Cheese; Main Dish
The History of Recipes
Written cooking instructions as an idea can be traced way back into the distant past, in fact as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, these, old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to experts in ancient history are some clay tablets in Sumerian 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 exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans used a good variety of spices, including some that we all recognise like bay, rue and parsley. Moving our culinary historical trip onwards, there were a couple of recipe books dating from the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the curry that is served today, but rather descriptions of the types of food enjoyed by the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as rosemary and coriander. These new spices and herbs caused an outbreak in manuscripts on cooking, some of which still exist in academic collections. Over the next few hundred years, the rich and powerful families of the West competed to serve the most exotic banquets, and because of this cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to help cooks of their time. When we get to the 1900s, cookery books were highly popular due to higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Chedder Cheese Casserole Bread recipe.
