1 package yeast
3 1/4 cup better for bread flour
2 tbsp gluten
1/3 cup instant nonfat dry milk
3 tbsp sugar
1 tsp salt
1/2 tsp paprika
1 each egg
3 tbsp butter, or margarine
1 tbsp orange peel, fresh/grated
3/4 cup cantaloupe, ripe/1/2 pieces
1 cup cantaloupe, liquid*
Directions
* Make Canteloupe liquid in a blender from approximately 1 1/2 cups of
seeded and peeled ripe cantaloupe chunks, then heated. Place all
ingredients into the pan in the order listed, set darkness control at
10 o'clock Select white bread and push "Start." This is a soft,
sticky dough. If any of it clings to the sides ofthe pan at the end
of the first kneading, you can push it down with a rubber spatula.
This unbelievably delicious bread is based on an equally unbelievable
Texas treat consisting of peeled cantaloupe segments arranged on a
serving plate in a sunburst pattern with bread cubes piled in the
center and covered with cream sauce,then dusted with paprika and/or
dotted with "red jelly." You can spread your own jelly on these
slices, perhaps over a layer of cream cheesefluffed with mashed
cantaloupe, to savor the full range often tantalizing tastes. Shared
by Barb Day
Servings: 1 servings
Cantaloupe Bread:::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Food historians have tracked the existance of recipes way back into history, certainly as far into history as the Egypt of the Pharoahs, and maybe even further. However, generally, these early cook books were just very basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are a few clay tablets in Sumerian describing the preparation 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 drank it feel blissful. During Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into starters, main course and dessert, a style of dining still practiced today. Aspicius recounts how the early Romans used many different herbs and spices, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the holy lands, including spices such as coriander, basil and rosemary. These new foods and spices was responsible for a torrent in recipe manuscripts, many of which are kept safe in private collections. Over the following few hundred years, the upper-class families of the West competed with each other to lay on the most extravagent banquests, and consequentially chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and publishing recipes of the day. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Cantaloupe Bread___gwhp32a recipe.
