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
Historians have traced the existence of recipes back into distant history, in fact as far as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in Sumerian describing 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 `blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, such as parsley, basil and rosemary. These new spices and herbs led to an outbreak in manuscripts on cooking, some of which are kept safe in private cookery archives. Over the following few centuries, the wealthy families of Wesstern Europe strove to lay on the best banquets, and as a consequence, cooks and their collection of recipes increased in prestige. Even so, it was during the 1800s that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, recipe publications are starting to become popular due to more people being able to read, people having more spare time and a general increase in wealth. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Oatmeal Applesauce Bread Pan 1 recipe.
