1 package (or 1 tablespoon) Active Dry Yeast
1/4 cup Warm Water (110 to 115 degrees)
1/3 cup Sugar
1 tsp Ground Cardamom
1/4 tsp Salt
1/4 cup Milk
1/4 cup Vegetable Oil
1 1/2 cup Whole Wheat Flour
1 cup All-Purpose Flour
1/4 cup Golden Raisins
1/4 cup Walnuts, chopped
Dissolve the yeast in the warm water. Combine the sugar, cardamom,
salt, egg, milk and oil in a large bowl. Mix well. Add the yeast
mixture, flours, raisins and nuts. Mix well. Add enough extra flour
to make soft dough. Turn the dough out onto a floured surface and
knead until smooth and elastic, about 5 minutes. Shape into a round
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with
a damp towel and let rise in a warm place until doubled in bulk,
about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until
One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6
Sodium: 40 Potassium: 101 Cholesterol: 18
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Servings: 15 servings
Greek Christmas Bread Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetarian; Breads/Bm
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into ancient history, in fact as far back into recorded history as the Egyptians, and maybe even further. Interesting though that maybe, generally, these early recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe found, according to academics is a collection of tablets in ancient Sumerian which describe 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 people feel wonderful and blissful.
As we move into The time of the romans 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks were skilled in the use of a good variety of herbs, including a few you will know such as thyme, rue and parsley.
Moving on, there were a couple of books from the 1300s ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are not about the indian curry that is served today, but instead descriptions of the types of food eaten by the rich and wealthy people of that period.
Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices such as parsley and basil. These new spices and herbs created an increase in books on cookery, the majority of which are kept safe in academic collections.
By the time we get to the twentieth century, cookery books are starting to become popular due to increased literacy, increased leisure time and having more disposable income.
Like it or not, the introduction of TV gave us celebrity TV chefs and the spin-off recipe books.
Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes such as those found on this web site.
We hope you enjoy this Greek Christmas Bread recipe.