Ingredients
2 cup flour
2 tsp baking powder
1 dash salt
12 oz ale
1 scallion, handful, chopped
1 cheese, handful, grated
Directions
Stir flour, salt, and baking powder together. Add beer. Stir in green
onions and cheese, if desired. Knead dough briefly, adding more flour
if sticky. Shape into a round loaf and place in a greased pie pan or
on a greased cookie sheet. Bake at 375 F. for 30 minutes, until
golden brown or until loaf sounds hollow when tapped.
George Stojcevic
(Lord Pyotr, Barony of Bryn Gwlad)
Submitted By SAM WARING
WED, 01 NOV 1995 111954 GMT
Servings: 1 loaf
Ale Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to track the history of written recipes back into the distant past, in fact as far into history as early Egypt, and maybe further still. In practice though, mostly, these early records were just simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to historians are some ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs were skilled in the use of a wide range of spices and herbs, including some familiar names for example thyme, mint and parsley. Later, there are two recipe books which date from the 14th Century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that is served today, but instead descriptions of the types of food on the menues of the nobility of the time. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from Arab countries, such as coriander, parsley, and basil. The introduction of these new herbs and spices prompted an eruption in manuscripts on cookery, the majority of which are kept safe in academic collections. The arrival of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Ale Bread recipe.
