REGULAR LOAF
3/4 cup water
2 cup white bread flour
1 tbsp dry milk
1 1/2 tbsp sugar
1 tsp salt
1 tbsp butter
1 tsp fast rise yeast ***or***
1 1/2 tsp active dry yeast
LARGE LOAF
1 1/8 cup water
3 cup white bread flour
1 1/2 tbsp dry milk
2 tbsp sugar
2 tbsp salt
2 tbsp butter
2 tsp fast rise yeast ***or***
3 tsp active dry yeast
Directions
+++ 8 slices for regular, 12 slices for large loaf SUCCESS HINTS:
Servings: 8 servings
Classic White Bread For Bread Machine Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have proved the existence of recipes back into distant history, at least as far into history as pharonic Egypt, and quite possibly further than that. In practice though, in the main part, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of tablets in ancient Sumerian 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 having made people feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled some documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something we still use today. He also recounts how the ancient Romans were skilled in the use of many aromatic flavours, including some that we all recognise for example thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including basil and coriander. The introduction of these new tastes caused an explosion in recipe books, most of which are kept safe in private libraries. Over the next few centuries, the wealthy families of Europe competed to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and recording the recipes of their peers. By the arrival of the twentieth century, recipe books were in great demand, as a result of more people being able to read, more leisure time and a general increase in wealth. The introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Classic White Bread For Bread Machine recipe.
