3 cup flour, unsifted
3 3/4 tsp baking powder
2 1/4 tsp salt
1 tbsp honey
12 oz beer
Directions
Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large
bowl, stir together until well mixed. Spread batter in prepared pan.
Bake at 350f for 45 min or until browned and a wooden pick comes out
clean. Turn out on rack. Cool before slicing.
Servings: 8 servings
Beer Bread Recipe brought to you by Recipe Ideas
Categories: Beer; Bread; Breads
The History of Recipes
Written recipes as an idea can be observed far back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, these, old cookbooks were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians is a series of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the Roman cooks were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens like bay, fennel and parsley. Continuing our culinary historical journey, we find a couple of interesting recipe books which appeared in the 14th Century : a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that appears on menues today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of those days. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy land, such as parsley, basil and rosemary. These new herbs and spices caused a surge in books on cooking, some of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful and rich houses competed with each other to lay on the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cook books were in high demand, mostly as a result of better eduction, people having more free time and having more money to spend. The TV revolution gave us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Beer Bread recipe.
