1 hints/tips follows
Directions
*Make clean-up easy by spraying the kneading paddle of your machine
with nonstick spray coating before adding ingredients and by soaking
the paddle and pan in hot soapy water immediately after removing the
baked bread.
*Use the end of the handle of a wooden spoon to remove the kneading
paddle from the hot loaf of bread.
*When rolling out dough mixed in a machine, stop and let the bread
rest about 5 minutes; then finish rolling it out. The dough is very
elastic and letting it rest makes it easier to shape.
*To store baked bread, cool it completely; it will take several
hours. Wrap it in foil or plastic wrap, or place it in a plastic bag.
Store it in a cool, dry place up to 3 days. To freeze yeast bread,
place bread in a freezer bag or container, or tightly wrap it in
heavy foil. Freeze it up to 3 months. Bread can be thawed in the
package for 1 hour or wrapped in foil and reheated in a 300* oven
about 20 minutes. From: Bread Machine Bounty-Better Homes and Garden
Books ISBN: 0-696-01992-2 Copyright 1992 Meal Mastered by Roberta
Thompson
Servings: 1 info/hints
Bread Machine Recipe Tips Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to follow the history of meal recipes back into history, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these early cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few documents which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and desserts, something that is very familiar to us today. He also describes how the early Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. During the following few hundred years, the wealthy families of the West tried to serve up the best banquets, and consequentially the best chefs and their recipe collections were greatly in demand. However, it was during the 1800s the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. The arrival of television brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Bread Machine Recipe Tips recipe.
