1 yeast cake
3 tsp sugar
1 pt warm water
2 medium potatoes
2 tsp salt
1 flour
Directions
Dissolve the yeast in 1 cup of the water. Cook the potatoes, mash
very fine and add yeast along with 1 teaspoon salt, 1 teaspoon sugar,
and the rest of the water. Put in a jar and leave in a warm place to
rise. Sift flour and mix in yeast mixture along with 1 more teaspoon
salt and 2 teaspoons sugar. Keep adding flour until it makes a firm
dough. Let rise to double, knead and make into loaves. Let rise one
hour and then bake at 350~ until it tests done.
Servings: 1 servings
Light Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to follow the history of `recipes` way back into antiquity, in truth as far into history as early Egypt, and possibly even further. Having said that, in the main part, these early records were just primitive hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move on, there were two interesting recipe books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is served today, but instead recipes for the types of food eaten by the upper classes of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, including spices such as basil and coriander. These new foods and spices led to an explosion in books on cooking, the majority of which are kept safe in private libraries. During the following few hundred years, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections became highly prized. Nevertheless, it was during the 19th century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes like those on this site. |
We hope you enjoy this Light Bread recipe.
