Ingredients
1 POUND LOAF
1/2 cup milk
1 large egg
1 tbsp butter or margarine, cut up
3/4 tsp salt
2 cup bread flour
1 tbsp sugar
1 1/2 tsp fleischmann's bread machine yeast
1 1/2 POUND LOAF
2/3 cup milk
2 eggs
2 tbsp butter or margarine, cut up
1 tsp salt
3 cup bread flour
2 tbsp sugar
2 tsp fleischmann's bread machine yeast
Directions
This bread makes wonderful toast. For a refreshing hint of citrus,
add 1 teaspoon finely shredded lemon or orange peel with the flour.
Use the 1-pound recipe if your machine pan holds 10 cups or less of
water. Add ingredients to bread machine pan in the order suggested by
manufacturer. Recommended cycle: Basic/white bread cycle;
medium/normal color setting. Nutrition information per serving (1/12
of 1 1/2-lb. recipe): calories 170; total fat 4 g; saturated fat 2 g;
cholesterol 42 mg; sodium 233 mg; total carbohydrate 28 g; dietary
fiber 1 g; protein 6 g.
From: Fleischmann's Yeast Web Site
Servings: 1 loaf
Basic Egg Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Egg
The History of Recipes
We are able to read the history of meal recipes far back into distant history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in 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 having made anyone who drank it feel `blissful`. As we move on, we find two interesting recipe books published in the 14th Century - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the curry that is served today, but instead accounts of the types of food prepared for the upper classes. For the next few years, the upper-class families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a result the best cooks and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. The introduction of the TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Basic Egg Bread recipe.
