60 Minute Mini-Loaves Recipe


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

Historians have traced the existence of recipes way back into antiquity, in truth as far back as ancient Egypt, and potentially, even further back. In practice though, mostly, these old cook books were just very simple hieroglyphic recipes for preparing food.

As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Romans used a wide range of spices and herbs, including a few you will know such as thyme, fennel and asafoetida.

In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab countries, such as parsley, basil and rosemary. The introduction of these new culinary ideas led to a torrent in cookery books, the majority of which still exist in academic collections.

By the arrival of the 20th century, recipe publications are in great demand, mostly as a result of more people being able to read, people having more free time and disposable income.

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We hope you enjoy this 60 Minute Mini Loaves recipe.

 


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