Bread Machine Recipe Tips Recipe

Ingredients

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

 

 

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Categories: Bread; Breads


The History of Recipes

It is quite possible to trace the history of recipes way back into history, certainly as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, in the main part, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.

Interestingly, the oldest recipe in existence, according to academics is a series of ancient tablets in Sumerian 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 making anyone who drank it feel wonderful.

During Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. He also recounts how the ancient Romans used a good variety of aromatic flavors, including a few that will be familiar to modern chefs like thyme, rue and parsley.

Closer to modern times, there were a couple of recipe books from the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that is popular today, but rather accounts of the types of meals eaten by the nobility of the time.

In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices like parsley and basil. These new foods and spices created an increase in cookery books, many of which still exist in private cookery archives.

By the arrival of the 1900s, cookery publications are highly popular due to more people being able to read, people having increased free time and having more disposable income.

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