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
Transcribed cooking instructions as a concept can be observed far back into history, in fact as far back into history as early Egypt, and quite possibly further than that. Having said that, generally, these early cook books were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of tablets in ancient 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 having made drinkers feel blissful and exhilarated. Much later, in Roman times a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something we still use today. This early Roman chef recounts how the ancient cooks used a wide range of spices, including some familiar names for example thyme, mint and dill. Continuing our culinary historical journey, we find some books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of food on the tables of the rich and powerful of the period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new foods and spices created an explosion in recipe manuscripts, most of which still exist in academic collections. When we get to the twentieth century, cook books were greatly in demand mostly as a result of more people being able to read, more leisure time and having more money to spend. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Antipasto Bread recipe.
