1/2 tbsp yeast
3 cup flour, bread
1/2 tbsp salt
1 tbsp sugar
1/2 tbsp dough enhancer, optional
2 tbsp oil
1 eggs
1 cup water, warm
Directions
Bring all ingredients to room temperature and pour into bakery, in
order. Set "baking control" at 11 o'clock. Select "white bread" and
push Start.
In hot, humid weather, use only 1-1/8 c water.
Tested in DAK 1-1/2 lb R2D2 bread machine.
Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Servings: 24 oz
Abm Foolproof White Bread For The R2 D2 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as a concept can be observed back into ancient history, in fact as far back as the ancient Egyptians, and maybe even further. In practice though, in the main part, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts is a series of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Much later, in Roman times a man called Apicius created a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and desserts, something that is very familiar to us today. He also describes how the early Romans used a good variety of herbs, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Continuing our culinary historical journey, we have some interesting books which date from the 1300s - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of meals on the menus of the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new tastes was responsible for an eruption in books on cooking, some of which still exist in private collections. When we get to the twentieth century, cooking publications were greatly in demand mostly due to increased literacy, leisure time and disposable income. |
We hope you enjoy this Abm Foolproof White Bread For The R2 D2 recipe.
