1 tsp yeast
2 cup king arthur allpurpose flour
2 tsp sugar
1 tbsp lecithin granules
1 tsp salt
3/4 cup rye sourdough starter*
1/4 cup flat beer
2 tbsp water
Directions
Place in pan in the order given. Bake on basic bread cycle. This can
probably be timed. With only 2 cups of flour, this makes a small (14
oz) loaf with a crunchy crust and a light interior. Not a dense
bread. It's a rustic looking loaf that ought to be just the thing
with stews or hearty soups. *Rye sarter: 2 c Rye flour, 2 c warm
water, 1 pkg yeast in a glass container. Leave at roomtemp for about
3 days stirring when you think of it. When it starts to smell like a
brewery, you can refrigerate it. Just bring it back to room temp
before you use it. Adapted from BREAD MACHINE BAKING, Brody & Apter
Servings: 14 servings
Abm Sourdough Beer Bread Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Bread; Breads
The History of Recipes
We can follow the history of `recipes` far back into distant history, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that is, these, early cook books were just primitive pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language describing 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 tried it feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main meal and dessert, a very modern way of dining. He also describes how the Romans were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and asafoetida. Later on, we find two interesting cookery books which date from the 1300s ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that we all know today, but instead recipes for the types of meals on the menues of the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the holy land, including spices such as rosemary and coriander. The introduction of these new culinary ideas was responsible for an eruption in publications on food, the majority of which are kept safe in private libraries. The introduction of the TV gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Abm Sourdough Beer Bread recipe.
