1 1/4 cup milk
2 tsp shortening (used stick oleo)
3 cup bread flour
1 tbsp sugar
3/4 tsp salt
1 tsp yeast
Directions
Add ingredients to machine according to manufacturer's directions.
Per serving: 74 calories; 3 g protein; 14 g carbohydrate; 1 g fat
(0.0 g saturated); 1 mg cholesterol; 73 mg sodium; 39 g potassium.
BF: This is the best loaf of light, airy bread that I have made in my
ABM. I wish I could say what ABM Bread book it came from, but I got
the recipe before I was concerned about such things. Never made it
until now.
Author unknown. U/L to Cooking by Burt Ford. 3/95 4/95 7/95 1/96
POUR PAT STOCKETT
Judith Vonneumann pooh4jvn@catlover.com
Servings: 1 loaf
Airy White Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to trace the history of `recipes` back into distant history, in truth as far into history as early Egypt, and maybe even further. Having said that, generally, these ancient cookbooks were just basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which show 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 anyone who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main course and desserts, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks were skilled in the use of many spices and herbs, including some familiar names like thyme, fennel and dill. Later, there are two interesting recipe books which were published in the 1300s : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is popular today, but rather accounts of the types of meals on the menus of the upper classes. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an increase in books on cookery, many of which still exist in private cookery archives. During the following few hundred years, the wealthy families of Europe tried to serve up the most extravagent meals, and because of this chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and writing down recipes to help cooks of their time. By the time we get to the 1900s, recipe publications are starting to become popular mostly as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Airy White Bread recipe.
