Ingredients
MM BY IRIS GRAYSON
3 1/2 cup bread flour
1 cup water
1/2 cup chopped onion
3 tbsp sugar
1 tbsp dried dill
2 tbsp vegetable oil
2 tsp salt
2 tsp paprika
1 package dry yeast
Directions
Follow manufacturer's instructions for placing ingredients into bread
pan; select bake cycle, and start machine. Yield: 1 (1 3/4-pound)
loaf, 14 servings.
PER SERVING: calories 137 (16% from fat); protein 3.8g; fat 2.5g (sat
0.4g, mono 0.65g, poly 1.2g); carb 24.6g; fiber 0.3g; chol 0mg; iron
1.6mg; sodium 336mg; calc 11mg.
FROM: COOKING LIGHT magazine, Jan/Feb 1996
Servings: 1 loaf-1.75#
A Dilly-Of-An-Onion Bread (A B M) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` far back into distant history, at least as far as early Egypt, and potentially, even further back. In practice though, in the main part, these early records were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Moving on, we find two books which were published in the 14th Century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that is popular today, but instead descriptions of the types of meals prepared by the chefs of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as coriander, parsley, and basil. These new foods and spices was responsible for a surge in recipe publications, many of which are kept safe in academic collections. During the next few hundred years, the upper classes strove to lay on the most extravagent meals, and as a consequence, cooks and their recipes increased in prestige. Nevertheless, it was during the 1800s that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and recording recipes of the day. By the advent of the 1900s, cookbooks were starting to become popular mostly as a result of more people being able to read, people having more free time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this A Dilly Of An Onion Bread (A B M) recipe.
