1 cake compressed yeast
1 or 1/2 cake dry yeast
1 tbsp sugar
1 1/2 tsp salt
1 tbsp melted shortening
1 1/2 cup lukewarm water
5 to 5 1/4 cups flour
Directions
Soften yeast in water. Add sugar, salt, and shortening. Add flour
gradually, beating thoroughly after each addition until the dough is
just stiff enough to knead. Turn onto lightly floured board. Knead
until dough is smooth and elastic. Cover with a warm, damp cloth.
Set in warm place and allow to double in bulk. (If dry yeast is used
allow dough to rise overnight in warm place.) Work down, cover with a
warm, damp cloth, and allow dough to again double in bulk. Work down
lightly. Form into loaves. Place in well-oiled pans. Again cover with
a warm, damp cloth. Set in a warm place, cover, and let rise until
double in bulk. Bake in hot oven (450 F) for 15 minutes. Reduce the
heat slightly and continue baking (410 - 425 F) for the remainder of
the time. Total baking time 40-45 minutes. From 4- 4 1/2 hours are
required for the entire process. 2 medium sized loaves. The Household
Searchlight - 1941
Servings: 6 servings
Bread (Master Recipe) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to track the history of written cooking instructions back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. However, mostly, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, something we still use today. He also tells us how the ancient cooks used a good variety of herbs, including some familiar names for example thyme, fennel and asafoetida. Moving on, we have a couple of books which date from the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of food cooked for the rich. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, such as parsley and basil. These new herbs and spices created an eruption in recipe manuscripts, most of which still exist in private cookery archives. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Bread (Master Recipe) recipe.
