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
Transcribed cooking instructions as a concept can be tracked way back into the far past, in fact as far as the Egypt of the Pharoahs, and maybe further still. However, mostly, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few tablets in the Sumerian language 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 having made those who drank it feel exhilarated. Continuing our culinary historical journey, we have two books published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are not about the curry that we all know today, but rather recipes for the types of food prepared by the cooks of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, including parsley and basil. These new herbs and spices caused an increase in manuscripts on food, the majority of which still exist in private collections. Over the succeeding few centuries, the upper-class families of Europe strove to lay on the most extravagent banquests, and because of this the best cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books are starting to become popular as a result of higher levels of literacy, people having more leisure time and having more money. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this No Oil Pizza Crust For Large Loaf Bread Machi recipe.
