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
It is quite feasible to prove the history of recipes way back into distant history, at least as far as the Egyptians, and possibly even further than that. However, mostly, these early cookbooks were just primitive pictorial instructions for preparing meals.
Interestingly, the oldest recipe found, according to food historians is a collection of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During Roman times 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. He also informs us how the cooks of his times made use of many spices, including a few you will know like basil, fennel and parsley. Closer to modern times, there were two interesting books from the 14th Century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are not about the indian curry that appears on menues today, but instead recipes for the types of food prepared for the upper classes of the period. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, such as rosemary and coriander. These new herbs and spices caused a torrent in recipe books, some of which are kept safe in private collections. During the succeeding few centuries, the upper-class families of the West competed with each other to serve the best banquets, and as a result cooks and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, cookery publications were in high demand, due to increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Abm Sourdough Beer Bread recipe.
