Ingredients
1POUND RECIPE (8 SLICES
1 tsp yeast
1/4 tsp salt
1 tbsp nonfat dry milk
1 tsp cinnamon
3/4 tsp nutmeg
2 1/2 cup bread flour
2 tbsp lite applesauce
2/3 cup water
1/2 cup dried apples, chopped
11/2 POUND RECIPE (12 SL
1 1/2 tsp yeast
1/2 tsp salt
2 tbsp nonfat dry milk
2 tsp cinnamon
1 tsp nutmeg
3 1/3 cup bread flour
3 tsp lite applesauce
1 cup water
3/4 cup dried apples, chopped
Directions
Add ingredients in the order suggested by the bread machine
manufacturer and follow baking instructions provided in the manual.
Source: "Recipes for Fat-free Living: Breads for Bread Machines" by
Jyl Steinback; 1996. MM format by Mary Ann Young
Servings: 1 loaf
Apple Bread (Abm) Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
It is possible to track the history of meal recipes way back into antiquity, in fact as far back into history as ancient Egypt, and possibly even further than that. However, these, old records were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians are a few tablets in the Sumerian language which recount the baking 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 `blissful`. Moving our culinary historical trip onwards, we have some books which date from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, including basil and coriander. The introduction of these new foods and spices caused an eruption in books on cookery, some of which still exist in private collections. Over the succeeding few centuries, the rich families of Europe strove to serve up the most exotic meals, and as a result the best cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording the recipes of their peers. The TV revolution brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Apple Bread (Abm) recipe.
