Ingredients
1 1 1/2 pound loaf
1 1/8 cup buttermilk
3 cup bread flour
1 1/2 tsp salt
1 1/2 tbsp applesauce (oil)
1 tbsp sugar
1/2 cup parmesan cheese
1/4 tsp dried basil
1/4 tsp dried oregano
1 1/2 tsp yeast
Directions
Crust light. Bake.
Servings: 1 servings
Anita's Italian Herb Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Vegetable
The History of Recipes
Food historians have proved the existence of recipes way back into antiquity, certainly as far as early Egypt, and possibly even further than that. However, generally, these old recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times used a wide range of herbs and spices, including a few you will know for example thyme, rue and dill. Over the next few centuries, the powerful families of Wesstern Europe strove to offer the most extravagent meals, and because of this the best cooks and their recipe collections were at a premium. Nevertheless, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes of the day. By the arrival of the twentieth century, recipe books are greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Anita's Italian Herb Bread recipe.
