7 oz warm water
3 cup bread flour
2 tsp sugar
2 tsp salt
1 tbsp butter/margarine
2 tsp red star yeast
2 tbsp sesame seeds
Directions
The flour is an almost 3 cups -- go light on the measuring and watch
the dough ball. Use the crispy (french) mode.
Servings: 1 servings
Catskill Mountain French Recipe brought to you by Recipe Ideas
Categories: French
The History of Recipes
It is possible to trace the history of written recipes far back into distant history, in fact as far as ancient Egypt, and potentially, even further back. In practice though, these, old cook books were just simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to academics are a few ancient tablets in the Sumerian language which recount 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 anyone who tried it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he describes how the chefs of Roman times made use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new culinary ideas caused a surge in recipe publications, most of which are now in private cookery archives. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Catskill Mountain French recipe.
