1 no ingredients
Directions
~-----BEST BREAD MACHINE CB EVER--
9 oz Marinated artichoke hearts
1/2 tb Yeast
1 1/2 c Bread flour
1 1/2 c Whole wheat flour
1/3 c Cracked wheat
1 1/2 tb Sugar
1/2 tb Salt
1/4 ts Black pepper
3 tb Parmesan, grated
1 c Water; warm
Drain artichoke hearts, reserving 3 tb liquid. Bring all ingredients
to room temperature and pour into bakery, in order. Set "baking
control" at 10 o'clock. Select "white bread" and push Start. In hot
and humid weather, use 1/8 c less water. Since the flavor of this
loaf is not too assertive, but the texture is substantial, it is a
good sandwich bread for spicy meats, such as salami or pate, and ripe
cheese. For early in the day eating, toast and spread with orange
marmalade or apple butter.
Tested in DAK R2D2. Sylvia's comments:
MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat and Luscious echoes
Servings: 24 servings
Artichoke & Cracked Wheat Bread - Breadmaker Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of his times made use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Moving on, there were a couple of interesting recipe books published in the 1300s : a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as basil and rosemary. The introduction of these new tastes prompted an increase in manuscripts on food, many of which are now in academic collections. During the following few centuries, the upper classes competed with each other to lay on the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording popular recipes of the day. By the advent of the 1900s, cookery books are in high demand, as a result of higher levels of literacy, increased leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Artichoke & Cracked Wheat Bread Breadmaker recipe.
