1 1/2 LB. LOAF
1 1/2 tsp active dry yeast
3 cup bread flour
1 tsp dried lemonpeel
1 1/2 tsp salt
3 1/2 tbsp sugar
1 each egg
2 tbsp butter
6 oz warm milk
2 oz warm water
4 1/2 tbsp chopped almonds
3 1/2 tbsp raisins
1LB. LOAF
1 tsp active dry yeast
2 cup bread flour
1/2 tsp dried lemon peel
1 tsp salt
2 1/2 tbsp sugar
1 each egg
1 1/2 tbsp butter
1/2 cup warm milk
1 1/2 oz warm water
3 tbsp chopped almonds
2 1/2 tbsp raisins
Directions
NOTES: For Panasonic/National machines, use 3 tsp. of yeast for the 1
1/2 lb.loaf.
If your machine has a mix cycle, the almonds and raisins can be added
at the beginning or at the mix beep. They can also be added towards
the end of the mixing process.
SOURCE; Quick & Delicious Bread Machine Recipes by Norman A. Garrett,
copyright 1993, ISBN #0-8069-8812-6. Formatted into MM by Ursula R.
Taylor.
This delightful bread is great for parties and celebrations. The
raisins and nuts give it a fextive flavor and texture that's hard to
beat.
Because this bread is an extremely high rise, a 1-pound loaf will
easily fill a large bread-machine bucket. Test the small recipe first
to see how the loaf rises in your machine.
Follow manufacturer's directions on loading.
NUTRITIONAL ANALYSIS: 1 1/2-pound loaf: total calories - 2320, total
protein - 69 gm, total carbohydrates - 382 gm, total fat - 58 gm,
total saturated fat - 20 gm, total cholesterol - 283 mg, total sodium
~ 3361 mg, total fibre - 10 gm, % calories from fat - 22%.
1-pound loaf: total calories - 1600, total protein 48 gm, total
carbohydrates - 258 gm, total fat - 42 gm, total saturated fat - 15
gm, total cholesterol - 255 mg, total sodium - 2268 mg, total fibre -
7 gm, % calories from fat - 24%....
Servings: 1 loaf
Bohemian Christmas Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Christmas; Holiday
The History of Recipes
Experts have proved the existence of recipes way back into ancient history, in fact as far into history as early Egypt, and maybe further still. Having said that, generally, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in 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 having made drinkers feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius compiled some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times were skilled in the use of many different spices, including some that we all recognise for example bay, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including basil and coriander. These new foods and spices created an outbreak in books on cookery, some of which still exist in academic collections. Over the following few hundred years, the rich families of Europe strove to offer the most extravagent meals, and consequentially the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes common in their social group. By the arrival of the 20th century, recipe books were greatly in demand mostly as a result of better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Bohemian Christmas Bread recipe.
