Ingredients
1 xkgr41a don fifield
2 1/4 cup bread flour
1 tbsp sugar
1 tbsp dry milk
1 tsp salt
1 tbsp butter
1/4 cup oatmeal (4/5 oz)
1/4 cup applesauce (2 1/10 oz)
1/2 tsp cinnamon
5/8 cup water (5 fl.oz)
1 tsp dry yeast
Directions
Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.
Servings: 1 servings
Oatmeal-Applesauce Bread - Pan-1 Recipe brought to you by Recipe Ideas
Categories: Applesauce; Bread; Breads; Fruit; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the far past, certainly as far back into history as pharonic Egypt, and maybe even further. Interesting though that maybe, these, ancient recipes were just primitive pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are a few tablets in the Sumerian language which describe the baking 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 `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient chefs made use of many different herbs and spices, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Continuing our culinary historical journey, we have a couple of recipe books which were published in the 1300s - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is served today, but instead accounts of the types of meals prepared by the cooks of the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices created an increase in recipe publications, the majority of which are kept safe in private cookery archives. When we get to the twentieth century, cooking books are highly popular as a result of more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Oatmeal Applesauce Bread Pan 1 recipe.
