1 1/3 cup apple juice
2 tbsp orange juice concentrate
1 tbsp honey
1 1/2 tsp salt
1/2 tsp cinnamon
1/3 cup diced apple
1/4 cup wheat gluten
3 1/4 cup whole-wheat flour
1/2 cup oats (i used quick)
3 tsp yeast
Directions
Mix in the order recommended by your breadmaker. This uses the
powdered-milk white/wheat setting on the Black & Decker. This makes a
good-sized loaf, and it has a lovely aroma. The apple pieces are
indistinguishable at the end (the bread maker must blend them up).
Source: my adaptations from the cookbook that came with the machine.
Posted by Lois Patterson
[Volume 16 Issue 2] Mar. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Apple-Cinnamon-Whole-Wheat-Oatmeal Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Bread Machine; Breadmaker; Breads
The History of Recipes
It is quite possible to follow the history of recipes far back into the far past, certainly as far back as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in the Sumerian language 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 exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were split into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef tells us how the cooks of his times were skilled in the use of a wide range of herbs, including some familiar names like bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices such as basil and coriander. These new spices and herbs created an increase in recipe publications, some of which are now in private cookery archives. For the centuries that followed, the powerful and rich competed with each other to serve the best banquets, and as a consequence, chefs and their recipe collections were highly sought after. Even so, it was during the nineteenth century that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery books are greatly in demand as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this Apple Cinnamon Whole Wheat Oatmeal Bread recipe.
