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 quite feasible to trace the history of transcribed cooking instructions way back into history, in truth as far back into history as the Egyptians, and maybe further still. In practice though, sadly, these early cook books were just basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe found, according to academics is a series of ancient tablets in ancient 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 drinkers feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef tells us how the ancient Romans made use of many spices and herbs, including a few that are still present in modern kitchens for example bay, rue and parsley. Closer to modern times, there were a couple of interesting cookery books from the 14th Century ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals prepared by the cooks of the rich people of that time. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, including basil and coriander. These new culinary innovations prompted an eruption in recipe publications, most of which still exist in academic collections. During the succeeding few centuries, the rich and powerful families of Europe tried to serve the best banquets, and as a result the best cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and recording recipes of the day. By the time we get to the twentieth century, cookery publications are increasing in popularity due to increased literacy, more leisure time and having more disposable income. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this A Dilly Of An Onion Bread (A B M) recipe.
