2 loaves frozen bread dough thawed
1 jar mixed colored peppers in oil
1 egg slightly beaten
1/2 lb provolone sliced
1/4 lb salami
1/4 lb pepperoni
1 oregano
Directions
On a lightly floured surface, roll bread dough out, 1 at a time, to
14x8 inch rectanges. Brush rolled dough with beaten egg. Use half of
the ingredients per loaf. Arrange ingredients on bread doutyh.
Stretch dough and bring down top; bring up bottom of dough and roll
in jelly-roll fashion. Seal edges and ends with egg wash. Place on
bakin gsheet. Repeat second loaf. Cool loaves loosely with towel and
let rise about 30 minutes. Brush and seal with egg wash. Bake 30
minutes at 350F.
Servings: 2 servings
Antipasto Bread Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads
The History of Recipes
Historians have traced the existance of recipes far back into antiquity, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these ancient cook books were just very simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics are some tablets in Sumerian which describe 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 wonderful. Progressing into Roman times 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius also describes how the early Romans made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as bay, fennel and parsley. Continuing our culinary historical journey, there are a couple of books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that appears on menues today, but instead accounts of the types of food prepared by the chefs of the rich people of that period. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. The introduction of these new tastes caused an eruption in manuscripts on cooking, some of which are kept safe in private cookery archives. When we get to the twentieth century, cooking books were starting to become popular mostly as a result of higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Antipasto Bread recipe.
