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
Written recipes as an idea can be tracked far back into the far past, in fact as far as ancient Egypt, and maybe even further. In practice though, generally, these ancient records were just very basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are some clay tablets in the Sumerian language which show 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, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. He also tells us how the early Romans were skilled in the use of a good variety of spices, including many that are still in use today such as basil, mint and dill. Over the succeeding few centuries, the families of Europe strove to lay on the most exotic meals, and as a consequence, chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookbooks were starting to become popular mostly due to more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Accidental Whole Wheat Herb Bread recipe.
