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
Written recipes as an idea can be traced way back into the far past, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Having said that, in the main part, these early recipes were just simple hieroglyphic or cunieform instructions for food preparation.
Continuing our culinary historical journey, we have a couple of interesting recipe books which date from the fourteenth century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of food on the tables of the rich and powerful of the time. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new foods and spices prompted a surge in books on cookery, some of which still exist in academic collections. The TV revolution brings us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this A Dilly Of An Onion Bread (A B M) recipe.
