3 cup Unbleached white flour
2 cup Cracked wheat flour
2 package Yeast
2 cup Water
1 tsp Salt
Directions
Most rustic types of bread consist of just flour, yeast, water and
salt. I usually vary mine using a cracked wheat and also semolina
flour. It seems to give the bread character. When I was under a
Neurosurgeon, we were talking about sugars in the American diet and
he said in Iran, the bread was made with out any sugars. I don't use
a bread machine either. I bake mine on unglazeed quarry tiles and
throw ice cubes in the bottom when I put the bread in. Gives it a
nice rustic flavor and appearance. Sunday I made Pizza using 3 cups
unbleached white flour and 2 cups cracked wheat flour along with 2
pks yeast, 2 cup water and 1 tsp salt. (no fats-no sugar) Put veggies
on the top, using fresh tomatoes. It made to large rounds. Again the
only fat was the pam on the bottom and Pam on the top plus 1 Tbs.
grating cheese for both pizzas. Worked out to be about 1/2 veggie and
2 bread for 2 slices. Tasted a heck of a lot better than some of the
commercial pizzas.
Source: Dick Miale to Elizabeth Rodier via Diabetes Echo
Brought to you and your via Nancy O'Brion and her Meal-Master
Servings: 4 sweet ones
Dick Miale Pizza Recipe brought to you by Recipe Ideas
Categories: Diabetic; Pasta; Pies; Vegetables; Cheese
The History of Recipes
We are able to trace the history of `recipes` way back into ancient history, in truth as far as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to historians is a collection of ancient tablets in ancient 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 making anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes cooked by wealthy Romans. In his works, he recounts how the meals were separated into starters, main meal and dessert, something we still use today. Aspicius also describes how the Roman chefs made use of many aromatic flavours, including some familiar names such as basil, rue and parsley. As our culinary historical trip moves to more modern times we find two interesting books which appeared in the 1300s - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of meals eaten by the nobility of those days. In the 15th century, people returning from the crusades brought back many foods and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new foods and tastes was responsible for an eruption in recipe manuscripts, many of which are kept safe in academic collections. Over the following few centuries, the powerful and rich competed with each other to serve the most exotic meals, and as a result chefs and their recipes were greatly in demand. However, it was during the 19th century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, cookbooks are in high demand, mostly as a result of increased literacy, leisure time and having more money. |
We hope you enjoy this Dick Miale Pizza recipe.
