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 Egg
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
Directions
Keywords: Ovo-Lacto
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
loaf.
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
brown.
Serves 15
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
We can track the history of written recipes way back into distant history, at least as far back into recorded history as pharonic Egypt, and maybe further still. In practice though, in the main part, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to food historians are some ancient 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 anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, a very modern way of dining. Aspicius describes how the Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the holy lands, including coriander, parsley, and rosemary. The introduction of these new tastes was responsible for a surge in cookery books, most of which still exist in private cookery archives. For the next few years, the upper-class families of Wesstern Europe competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 1800s the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing popular recipes of the day. By the advent of the twentieth century, cookery publications were in great demand, mostly as a result of better eduction, people having more leisure time and having more money to spend. The introduction of the TV brings us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Greek Christmas Bread recipe.
