1 can v-8 juice (11.5-oz) or tomato juice
2 egg or egg substitute
2/3 cup water
2 cup low fat cottage cheese
1/2 cup scallions minced or fresh chives in, amounts to taste
1 tsp dill
3 cup whole wheat flour
5 cup to 6 c unbleached white flour
2 package fast rising yeast
1 tbsp sugar
Directions
Mix together juice, eggs, water, cottage cheese, scallions and dill.
Heat in microwave to 125-130 degrees using a thermometer. Combine
whole wheat flour, 5 cup of white flour, yeast and sugar. Mix the wet
and dry ingredients together. Knead dough on work surface sprinkled
with remaining flour, until the dough is smooth and elastic, about
5-8 minutes. Place the dough in bowl, cover with a towel, and rest 10
minutes. Divide the dough and place in two 5 1/ 4 x 9 1/4 inch loaf
pans. Cover with plastic wrap sprayed with non stick vegetable
coating and put in a warm place for 20 minutes. Bake in preheated,
425 degree oven for 25 minutes, or until the loaves sound hollow when
tapped. Remove from loaf pans and cool on rack.
NOTE: You may need to practice before you get the results you wish.
Servings: 6 servings
Accidental Whole Wheat Herb Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Historians have traced the existence of recipes back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these early records were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian 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 having made drinkers feel exhilarated and blissful. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books published in the fourteenth century - a book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that is popular today, but instead recipes for the types of meals prepared by the cooks of the rich and powerful of those days. Over the following few centuries, the wealthy families of the West tried to serve the most extravagent banquests, and consequentially the best chefs and their recipes increased in prestige. Nevertheless, it was during the 1800s that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking books were increasing in popularity as a result of better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Accidental Whole Wheat Herb Bread recipe.
