Ingredients
3 cup flour
1 tbsp sugar
1 tsp salt
1 package yeast rapid-rise
3/4 cup water
1/2 cup milk
2 tbsp butter
Directions
SET ASIDE 1 C FLOUR. IN A LARGE BOWL MIX ALL DRY INGREDIENTS. HEAT
WATER MILK AND BUTTER TO 125 DEG F. STIR LIQUID INTO DRY MIX - ADD
ENOUGH FLOUR TO MAKE SOFT DOUGH. KNEAD FOR ABOUT 4 MINUTES. DIVIDE IN
HALF AND PLACE IN 5 X 8 GREASED PANS. PLACE PANS IN A LARGE SHALLOW
PAN FILLED HALF FULL OF HOT TAP WATER. LET RISE FOR 15 MINUTES. PLACE
IN 400 DEG F. OVEN FOR ABOUT 20 MINUTES COOL ON WIRE RACK. BAKE AT
400 DEG F. FOR 20 MINUTES.
Servings: 10 servings
60 Minute Mini-Loaves Recipe brought to you by Recipe Ideas
Categories: Beverage
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into distant history, certainly as far back as early Egypt, and maybe further still. Having said that, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount 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`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also recounts how the cooks of his times made use of many different herbs and spices, including some familiar names such as basil, fennel and dill. Later, we have a couple of recipe books from the fourteenth century : one book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that appears on menues today, but instead recipes for the types of food on the menues of the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new culinary innovations prompted an outbreak in recipe publications, some of which are kept safe in private libraries. During the following few hundred years, the upper-class families of Europe competed to serve the best banquets, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking books are highly popular due to more people being able to read, people having increased free time and being a little richer. The arrival of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this 60 Minute Mini Loaves recipe.
