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
It is quite feasible to prove the history of written cooking instructions back into antiquity, in fact as far back as the Egyptians, and quite possibly further than that. Having said that, sadly, these old cook books were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to historians is a collection of stone tablets in ancient 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 those who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times made use of a good variety of herbs, including some that we all recognise for example basil, mint and parsley. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new spices and herbs caused a torrent in recipe publications, some of which are kept safe in private libraries. During the next few hundred years, the powerful families of Europe strove to offer the best banquets, and consequentially the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes of the day. By the time we get to the twentieth century, cooking books were greatly in demand due to better eduction, people having increased free time and having more money. |
We hope you enjoy this Antipasto Bread recipe.
