Mennonite Whole Wheat Bread Recipe


Ingredients

2 package yeast, dry
4 cup ; water, warm
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 tsp salt
6 cup flour, whole wheat
4 cup flour, white


Directions

Dissolve yeast in the warm water. Combine butter, molasses, honey,
and salt. Mix well. Add yeast mixture. Gradually add flour. Turn
onto a floured board and knead until smooth (this will take a fair
amount of shoulder; the dough is fairly heavy). Place in a large
greased bowl, then turn to grease the top. Cover with a clean tea
towel, and let rise until doubled, about two hours.

Punch dough down, and let it rest a few minutes. Divide into
quarters, and shape into loaves. Place in greased bread pans, and
let rise about one hour. Bake at 375 F. for 35 to 40 minutes.

From Amish & Mennonite Kitchens
by Good & Pellman From: Sam Waring
Date: 24 Feb 94


Servings: 4 loaves

 

 

Mennonite Whole Wheat Bread Recipe brought to you by Recipe Ideas


Categories: Amish; Bread; Breads


The History of Recipes

Written cooking instructions as an idea can be found back into the distant past, certainly as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.

Fascinatingly, the oldest recipe discovered, according to food historians is a series of tablets in Sumerian which describe 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 those who drank it feel blissful and exhilarated.

Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient chefs made use of many different herbs and spices, including a few that are still present in modern kitchens for example basil, fennel and parsley.

As our culinary historical trip moves to more modern times there are a couple of interesting books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that is served today, but rather descriptions of the types of food prepared by the chefs of the rich people of those days.

In the 15th century, the Crusaders brought back many foods and herbs from the holy lands, including spices like coriander, parsley, and basil. These new culinary innovations led to a torrent in manuscripts on cooking, some of which still exist in academic collections.

The introduction of television brought us cooking programs and the demand for the accompanying recipe books.

Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on our web site.

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