Ingredients
1 1/2 cup milk
5 eggs
3/4 cup butter
3/4 tsp salt
1 cup sugar
1 tsp (rounded) cardamon
1 package yeast
9 cup flour (approximate)
MANUAL BREAD MAKING (NOT CO
Directions
Braided Loaves
* Scald Milk, ADD Sugar, Butter, Salt, and Cardamon. LET COOL ......
* Dissolve Yeast in 1/4 cup warm water, ADD Eggs and 2 cups Flour
.... Mix well (Dough-hook on KA works well) .... Let REST for 10 or
15 minutes * ADD Flour (7 cups +/-) until a STIFF Dough is formed
.... KNEAD, then (cover with Towel) let RISE to DOUBLE in size ....
takes about 2 hours.
* PUNCH Dough down and DIVIDE into 9 equal parts .... ROLL each of
the 9 pieces of dough into strips about 18" long ..... then BRAID the
dough strips, 3 at a time, into three loaves, each about 12" long
overall.
* Place loaves on buttered Cookie Sheets and let RISE to DOUBLE in
size .... BAKE at 400 F until crust is DARK BROWN or until Bread is
well BAKED.
* Brush a GLAZING Liquid over the Loaves .. 1/2 cup water, 1/2 cup
Sugar, 1 TBS Butter .. Place back in the Oven for a minute to dry.
Posted on $P BREADS AND PIZZA on 01/06 by JAMES MALIA (DCBC39A)
MM by Cathy Svitek
Servings: 2 servings
Christmas Cardamon Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Christmas; Holiday
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the far past, in truth as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early records were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to experts is a series of tablets in the Sumerian language 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 making anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the chefs of Roman times used a wide range of spices and herbs, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Continuing our culinary historical journey, there were a couple of interesting recipe books published in the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that appears on menues today, but instead accounts of the types of food eaten by the wealthy. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. These new herbs and spices led to an explosion in recipe publications, some of which are now in private cookery archives. Over the succeeding few centuries, the upper-class families of the West competed with each other to lay on the most extravagent banquests, and as a result the best chefs and their recipes became highly prized. Nevertheless, it was during the 19th century that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cookery publications were in high demand, as a result of increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Christmas Cardamon Bread recipe.
