1 1/4 cup milk
2 tbsp butter
1 tbsp sugar
1 tsp salt
1/2 tsp garlic powder
1/8 tsp paprika
3 1/2 cup flour, bread
1 package yeast, 2 to 3 tsp.
1 cup cheese, cheddar, shredded
1/3 cup onion, red, minced
Directions
Measure ingredients into baking pan according to order recommended by
your machine.
Select "raisin bread" setting.
NOTE: 1-1/8 cups water and 1 tbsp. powdered milk may be used instead
of 1-1/4 cup fresh milk.
Servings: 1 1/2 lb.
Cheese 'n Onion Bread Abm Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Vegetable
The History of Recipes
It is possible to track the history of written recipes way back into antiquity, certainly as far back into recorded history as the early Egyptians, and maybe further still. However, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius also tells us how the chefs of Roman times made use of a wide range of spices, including a few that are still present in modern kitchens like thyme, mint and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new foods and spices caused a torrent in manuscripts on cookery, most of which still exist in private cookery archives. Over the succeeding few centuries, the powerful families of Wesstern Europe strove to serve up the most extravagent meals, and because of this chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, recipe books are greatly in demand mostly as a result of higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Cheese 'n Onion Bread Abm recipe.
