1/2 cup 2/3 c.
1/2 cup 2/3 c.
2 cup 2 1/3 c.
1/2 cup 2/3 c.
2 tbsp 3 tbl.
1 tbsp 1 1/2 tbl.
1 tsp 1 1/2 tsp.
1/2 tsp 1 tsp.
1/2 cup 2/3 c.
1/4 cup 5 tbl.
1 tbsp 2 tbl.
2 tsp 1 pkg.
Directions
The day before you wish to make this bread, place the onions in a
small bowl with the starter. Cover the bowl and leave at room
temperature for 12 hours. Fit the kneading blade firmly on the shaft
in the bread pan. Carefully measure the dry ingredients and transfer
to the pan. Add the onions and starter, water, yogurt, oil and yeast.
Place the bread pan inside the machine and close the lid. Program the
breadmaker for the whole wheat mode. The unit will begin its
operation. At the end of the baking cycle, remove the bread promptly
from the machine, taking care, as the oven surfaces will be very hot.
Invert the bread pan onto a wire rack and shake several times to
dislodge the bread. Allow to cool completely on the rack before
slicing or wrapping for store. Source: The Bread Machine Gourmet by
Shea MacKenzie
Converted by MMCONV vers. 1.20
Servings: 1 servings
Onion Sourdough Rye Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads; Vegetable
The History of Recipes
We can read the history of meal recipes back into antiquity, in truth as far back into history as early Egypt, and maybe even further. Interesting though that is, generally, these early records were just very simple pictorial recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to academics are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. He also describes how the Roman chefs used a wide range of spices, including some familiar names such as thyme, fennel and parsley. Later on in the 1400s, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new culinary ideas caused a surge in manuscripts on cooking, the majority of which are kept safe in private libraries. By the advent of the twentieth century, cooking books were increasing in popularity mostly as a result of higher levels of literacy, leisure time and having more disposable income. The introduction of the TV brought us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Onion Sourdough Rye recipe.
