1 cup water
2 oz margarine
1 tsp salt
1 tsp cayenne pepper
1 cup unbleached white flour (sift
3 each eggs (whole)
3 oz gruyere cheese (finely diced
Directions
Preheat oven to 375 F. In a 1 quart saucepan on a low flame,
bring water, margarine, salt, and cayenne to a boil. When
margarine melts, lower heat. Add flour. Dough will form a ball.
Stir ball with a wooden spoon continually for 2 to 3 minutes.
Scrape bottom of pan often to keep dough from sticking. Remove
from heat and place dough in a large mixing bowl. Spread dough in
the bowl and let cool for 10 minutes.
Since your hands will soon become very sticky, place a large
baking sheet near bowl before beginning next step.
When dough is cool enough so that eggs do not cook in dough, add
all of eggs to dough. Mash by hand until eggs are completely
mixed. Add cheese and mix thoroughly.
Place ball of dough in center of ungreased baking sheet. Spread
dough from center to form a 5 x 8 inch oval ring.
Servings: 4 servings
Cheese Brioche 1 Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
Academics have tracked the existance of recipes back into history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which recount 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 wonderful and blissful. As we move into Roman times 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were split into appetizers, main course and afters, a very modern way of dining. This early Roman chef describes how the ancient chefs were skilled in the use of many aromatic flavors, including a few you will know for example thyme, fennel and parsley. As we move on, we find a couple of books which appeared in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that we all know today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of that period. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from the East, such as coriander, basil and rosemary. These new foods and spices led to a torrent in cookery books, most of which are kept safe in private collections. During the next few centuries, the powerful and wealthy strove to lay on the most extravagent meals, and as a result cooks and their recipes were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and writing down recipes of the day. By the advent of the 20th century, cookbooks are starting to become popular mostly as a result of increased literacy, more free time and being a little richer. The revolution that is television 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 computers and the internet, permitting us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cheese Brioche 1 recipe.
