1 cup water
1 tbsp vegetable oil
2 tbsp honey
1 tsp salt
1 tbsp caraway seeds
1 cup rye flour
1 3/4 cup bread flour
3 tbsp dry milk, nonfat
1 tbsp yeast, active dry
4 tbsp gluten
Directions
Use the "standard" or "white bread" mode of your bread machine. I
have a one-pound bread machine (MK Seiko "Mr. Loaf") and this recipe
produces a high, lighter texture bread without growing beyond the
capacity of the bread case (bread pan). Makes great sandwiches and is
delicious toasted.
Servings: 15 servings
Catskill Mountain Rye Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to read the history of meal recipes far back into the far past, in truth as far into history as pharonic Egypt, and maybe even further. However, in the main part, these early cook books were just primitive hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in the Sumerian language which recount 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 drinkers feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius created some documents which described recipes cooked by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Additionally, he describes how the chefs of Roman times made use of a wide range of herbs, including some that we all recognise like basil, fennel and parsley. Later, we find two interesting recipe books which were published in the 1300s : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are not about the indian food that appears on menues today, but instead recipes for the types of meals eaten by the rich and powerful of that time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices such as basil and rosemary. These new herbs and spices prompted a torrent in recipe manuscripts, some of which are kept safe in private collections. For the decades that followed, the powerful and rich tried to serve up the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cookbooks were starting to become popular as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Catskill Mountain Rye recipe.
