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
We are able to track the history of meal recipes back into antiquity, in fact as far as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of 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 and exhilarated. As we move into Roman times 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the ancient chefs made use of many different spices, including a few that will be familiar to modern chefs such as bay, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted a torrent in publications on food, many of which are now in academic collections. During the next few centuries, the powerful and wealthy tried to serve up the most extravagent banquests, and as a result chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing popular recipes of the day. By the advent of the 20th century, cookbooks are starting to become popular as a result of increased literacy, increased leisure time and a general increase in wealth. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off 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 this recipe site. |
We hope you enjoy this Oatmeal Applesauce Bread Pan 1 recipe.
