1 frozen bread dough loaf*
3 plums,firm-ripe,large
3 cup apple slices,thin
1 1/2 tbsp butter or margarine,melted
3 tbsp sugar**
1 tsp cinnamon,ground**
Directions
* - white bread dough, thawed
** - mix these two together
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1. Place dough in a lightly oiled 10x15" pan. Stretch and press to
fill pan evenly. (If dough is too elastic to stay in place, let rest
a few minutes, then press.) Cover dough lightly with plastic wrap and
let stand until puffy, about 45 minutes.
2. Meanwhile, pit plums and cut into 1/4"-thick slices. Brush puffy
dough with 1 tablespoon butter. Arrange plum slices, without
overlapping, on dough. Brush fruit with remaining butter and sprinkle
evenly with sugar-cinnamon mixture.
3. Bake focaccia on the bottom rack in a 350'F. oven until well
browned on edges and bottom (lift gently with a spatula to check),
about 40 minutes. Serve warm. (If made ahead, cool, wrap airtight,
and hold at room temperature up until next day. Reheat, uncovered, in
a 350'F. oven until warm to tough, 5-10 minutes.)
Servings: 6 servings
Breakfast Focaccia Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Italian
The History of Recipes
Historians have proved the existance of recipes far back into the distant past, at least as far as early Egypt, and possibly even further. However, mostly, these early recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to historians are a few clay tablets in ancient 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 people feel wonderful and blissful. As our culinary historical trip moves on a few more years we find two interesting books which were published in the 1300s : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is familiar to us all today, but rather recipes for the types of food served to the rich and wealthy people of the period. During the succeeding few hundred years, the families of Europe competed with each other to serve the most extravagent meals, and as a result cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes of the day. By the arrival of the 1900s, cookbooks were in high demand, mostly as a result of increased literacy, more free time and having more money. Like it or not, the introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Breakfast Focaccia recipe.
