3 cup whole wheat pastry flour
1 tbsp dry yeast
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
3/4 cup apple juice
1/4 cup maple syrup
3 tbsp butter
2 tbsp orange liqueur
1 egg white
1/4 cup poppy seeds
2 tbsp honey
1/4 cup butter, melted
Directions
Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice,
maple syrup, and butter to body temperature; check it with a finger
to make sure it is not above 100 degrees; add to yeast mixture. Stir
in liqueur. Beat at low speed until mixed and then at high speed
while adding as much of remaining flour as possible. Turn onto
floured work surface and knead in all remaining flour. Knead at
least 10 minutes. Place dough in oiled bowl; turn so top is oiled
also. Let rise 1 hour. Punch down and let rest 10 minutes.
Remove 1/4 of dough; set aside. Shape remaining dough into 1" balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush
with egg white and sprinkle on poppy seeds. With remaining dough form
grape vine and leaves; attach to grapes at the top. Brush leaves and
stem with egg white. Let rise in warm place 1/2 hour. Melt butter and
honey together; slash grape leaves and brush slashes with this. Bake
at 350 degrees 20-30 minutes or until bread makes thunking sound when
tapped with knuckle.
Servings: 1 servings
Bunch O' Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can read the history of meal recipes far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that is, mostly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to historians is a collection of tablets in the Sumerian language which show 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 anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also describes how the cooks of his times used many different aromatic flavours, including some that we all recognise for example basil, rue and parsley. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as basil and rosemary. These new spices and herbs prompted an outbreak in manuscripts on cooking, most of which are now in private libraries. By the advent of the 1900s, cooking books are highly popular as a result of higher levels of literacy, leisure time and disposable income. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Bunch O' Bread recipe.
