REGULAR LOAF
1/2 cup water
2 cup white bread flour
3/4 tsp salt
1/2 cup cherries, dried
1/3 cup cherry yogurt, low fat
2 tbsp applesauce, unsweetened
2 tsp brown sugar
1 1/2 tsp fast rise yeast ***or***
2 tsp active dry yeast
LARGE LOAF
3/4 cup water
3 cup white bread flour
1 1/4 tsp salt
3/4 cup cherries, dried
1/2 cup cherry yogurt
1/4 cup applesauce, unsweetened
1 tbsp brown sugar
2 tsp fast rise yeast ***or***
3 tsp active dry yeast
Directions
+++ regular loaf yields about 8 slices, large about
12 slices SUCCESS HINTS: ~------------- Use low fat fruited
yogurt. Add the dry cherries whole. If you want whole cherries, add
them at the beep in the fruit/nut cycle. This recipe can be used with
the regular and rapid bake cycles. CALORIES: 130 PROTEIN: 12%
CHOLESTEROL: 0.3 mg CARBOHYDRATES: 86% SODIUM: 172 mg. FAT: 2%
Servings: 8 servings
Cherry Yogurt Bread For Bread Machine Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
It is actually possible to trace the history of recipes way back into the distant past, in truth as far into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to historians is a series of ancient tablets in ancient Sumerian which recount the making 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 `wonderful`. As we move into Roman times 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius also tells us how the Roman cooks used a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. During the next few centuries, the wealthy families of Europe strove to serve up the most extravagent meals, and consequentially chefs and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes to help cooks of their time. By the advent of the 20th century, recipe books were greatly in demand mostly as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Cherry Yogurt Bread For Bread Machine recipe.
