No-Oil Pizza Crust For Large-Loaf Bread Machi Recipe

Ingredients

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

Academics have tracked the existance of recipes way back into the distant past, in fact as far as the Egyptians, and maybe further still. In practice though, in the main part, these early records were just simple hieroglyphic recipes for preparing food.

Interestingly, the most ancient recipe discovered, according to experts is a collection of ancient 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 anyone who tried it feel wonderful.

As our culinary historical trip moves on a few more years there are two books from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that is served today, but rather accounts of the types of meals enjoyed by the nobility of that time.

During the succeeding few hundred years, the powerful families of the West strove to lay on the best banquets, and consequentially the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day.

Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books.

Which pretty much brings us up to date and the internet revolution, allowing everybody to search through thousands of recipes just like those on this web site.

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