1 bread or loaf pan
2 cup flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
1/2 cup sugar
1 lemon, grated rind only
1/3 cup anise hyssop flowers (or more), fin, ely chopped
2 eggs, beaten
1/2 cup lemon juice
1/2 cup chopped walnuts
Directions
Grease and flour the bread or loaf pan. Preheat oven to 350 F. Sift
together flour, baking powder, and salt. In another bowl, cream
butter with sugar until fluffy. Then add lemon rind, chopped flowers,
and eggs, and beat mixture just until thoroughly combined. Stir in
lemon juice. Gradually mix in dry ingredients and nuts, mixing until
blended. Spoon into prepared pan and bake 50 to 55 minutes. Cool on
rack.
Servings: 12 servings
Lemony Anise Hyssop Tea Bread Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Drink; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the far past, in truth as far as the ancient Egyptians, and possibly even further. In practice though, sadly, these early cookbooks were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in Sumerian describing the preparation 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 exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Romans used a wide range of herbs, including a few that will be familiar to modern chefs like bay, rue and asafoetida. For the centuries that followed, the powerful and wealthy strove to serve the most extravagent banquests, and because of this the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks are starting to become popular as a result of higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Lemony Anise Hyssop Tea Bread recipe.
