1 tbsp yeast
1 tsp sugar
1/4 cup cornmeal
3 tbsp whole wheat flour
3 cup white bread flour
1 1/4 cup warm water
2 tbsp applesauce
Directions
put bread machine on white bread - manual setting and dump
ingredients in according to your machine's preferences
when cycle is all done, remove and separate into 3-4 balls of dough.
Place on floured wax paper and let rise for about 20 mins. more (add
a little flour if dough is too sticky). Shape, top, and bake til done
in a very hot oven (mine goes to 550 degrees).
Notes: When I didn't have cornmeal, I substituted whole wheat flour
and it worked just as well. Also, the first time I made it, I had to
use oil (my kids had eaten all of the applesauce) -- it worked just
the same, so the substitution of applesauce seems to make no real
difference in taste, texture, or appearance.
Posted by mbrown@rucs2.sunlab.cs.runet.edu to the Fatfree Digest Vol.
12 Issue 15 Nov. 16, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
No-Oil Pizza Crust For Large-Loaf Bread Machi Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Pasta; Pizza
The History of Recipes
We can follow the history of `recipes` far back into antiquity, at least as far as early Egypt, and potentially, even further back. However, sadly, these ancient records were just simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to food historians is a series of stone tablets in ancient Sumerian describing 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 anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into starters, main meal and desserts, a very modern way of dining. Aspicius recounts how the ancient chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and spices was responsible for an explosion in recipe books, the majority of which are now in private cookery archives. For the centuries that followed, the powerful and rich houses competed with each other to serve up the most extravagent meals, and consequentially the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing recipes of the day. By the time we get to the 20th century, cook books are in high demand, mostly as a result of better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this No Oil Pizza Crust For Large Loaf Bread Machi recipe.
