1/2 cup old rolled oats - 1/3
5/8 cup water - 1/2
1/2 cup unsweeten applesauce - 1/3
2 3/4 cup bread flour - 1 3/4
1 1/2 tsp salt - 1
2 tbsp brown sugar - 1
1 1/2 tbsp nonfat dry milk powder - 1 t
1 1/2 tbsp applesauce* - 1 t
1/3 cup raisins - 1/4
1 tsp ground cinnamon - 1 t
1 1/2 tsp yeast*
Directions
Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2
pound machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I
use applesauce. Not too moist. Hold back some water to begin with.
Flavor outstanding. Very moist, but not soggy. Use Instant active
yeast 1 3/4 t for large loaf.
1 1/2 lb. loaf - Bread Machine Magic 96
Servings: 1 servings
Anne & Bill's Apple Oatmeal Bread With Rais Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
We can track the history of `recipes` back into the far past, in truth as far into history as the early Egyptians, and potentially, even further back. In practice though, sadly, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in Sumerian describing the baking 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 tried it feel blissful and exhilarated. Later on, we have two interesting recipe books dating from the fourteenth century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food cooked for the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. These new culinary innovations caused an outbreak in publications on food, many of which are now in private collections. For the next few years, the rich families of Wesstern Europe tried to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes of the day. By the advent of the twentieth century, cooking publications are starting to become popular due to higher levels of literacy, people having increased leisure time and a general increase in wealth. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Anne & Bill's Apple Oatmeal Bread With Rais recipe.
