Ingredients
1 package active dry yeast (1/4 oz)
1/4 cup lukewarm water
1 tsp salt
3 tbsp vegetable shortening, melted
1 cup cold water
4 1/2 cup all purpose flour
Directions
In a large bowl, soften the yeast in the lukewarm water. Mix the
salt, 2 tablespoons of the shortening, and the cold water together
and add to the yeast mixture. Sift in the flour gradually, beating
well after each addition for a smooth consistency. You will probably
have to knead in the final cup of flour. Shape the dough into a ball,
brish lightly with the remaining shortening, and cover with a dry
cloth. Set the bowl in a warm place until doubled in bulk, anout 1
hour. Punch the dough down and, on a floured board, knead about 5
minutes. Shape into 2 round loaves on a well greased baking sheet.
Cover with a dry cloth and set to rise another 45 minutes. Preheat
the oven to 400F. Bake the loaves on a cookie sheet 50 minutes, until
they are light brown and sound hollow when tapped.
Servings: 2 loaves
Adobe Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to read the history of written recipes far back into the far past, in truth as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian 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 making drinkers feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an eruption in recipe books, the majority of which still exist in private cookery archives. During the next few centuries, the families of Europe tried to lay on the best banquets, and consequentially cooks and their recipes were highly sought after. Even so, it wasn`t until the 19th century that cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks were increasing in popularity due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Adobe Bread recipe.
