Ingredients
3/4 cup buttermilk
2 cup whole wheat flour
1 cup bread flour
1 tsp salt
1 1/2 tbsp butter or margarine
3 tbsp sugar
1/4 tsp baking soda
8 oz can of crushed pineapple,
1 well-drained
1/3 cup flaked coconut
1 1/2 tsp active dry yeast
Directions
Place all ingredients in bread pan, select light crust setting and
press start. 1-1/2 lb. loaf. After the baking cycle ends, remove
bread from pan, place on rack and allow to cool for 1 hour before
slicing. NOTE: for Welbilt/DAK machines, use 2 ts yeast
for Panasonic/Nat'l. machines, use 3 ts yeast Deb's notes:
Substituted 3 tb of buttermilk *powder*, 3/4 c plus 1 tb of water, and
deleted baking soda in lieu of fresh buttermilk. Worked fine. Rich
liked it with creamed clover honey, but he loved it in bread pudding!
Servings: 1 servings
Aloha Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into the far past, in truth as far as the early Egyptians, and potentially, even further back. In practice though, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians is a series of tablets in ancient Sumerian 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 drinkers feel blissful. As we move into Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, something we still use today. This early Roman chef describes how the Roman chefs were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example bay, mint and dill. Moving on, we have two interesting cookery books dating from the fourteenth century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that is familiar to us all today, but rather recipes for the types of food on the menus of the upper classes of the time. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new culinary innovations prompted an outbreak in recipe publications, most of which are now in private collections. By the advent of the 1900s, cooking books are increasing in popularity mostly due to better eduction, people having increased leisure time and having more money. The revolution that is television brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Aloha Bread recipe.
