Ingredients
1 pam gonzalez (gfns81b)
2/3 cup water
2 cup white bread flour
2 tsp sugar
1/2 tsp salt
2 tsp olive oil
2/3 cup corn meal
1/3 cup creamed corn
2 tbsp green chilies, (canned; dice
1 tsp jalapeno peppers, (canned; d
1 tsp dried cilantro
2 tsp yeast
Directions
This is from Electric Bread. I'm putting the ingreds for what they
call a "regular loaf" because the "large loaf" could've been used for
special effects for a volcanic eruption. My sister and I are drooling
over the idea of serving this with chili at a football party this
fall. Would also be great cut into triangles (which is how I cut my
bread when I don't want to plop a big square slice >>> down for
somebody); toasted, then run under the broiler with cheddar cheese on
it. YUMMM. Make sure to drain chilies and peppers well; don't get
juice in eyes; I didn't bother to chop since they were decimated by
the kneading anyway... Adios! 07/16 04:58 pm EDT
Pam in Atlanta,GA Re-Formatted by Elaine Radis; 3/92
Servings: 1 servings
Cinco De Mayo Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into ancient history, in truth as far back into history as the early Egyptians, and maybe further still. Interesting though that is, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. Additionally, he informs us how the ancient chefs used many different aromatic flavors, including a few that are still present in modern kitchens for example bay, fennel and parsley. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an increase in cookery books, some of which are kept safe in academic collections. When we get to the 1900s, cookery books are increasing in popularity due to more people being able to read, people having more spare time and having more money to spend. The arrival of TV gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Cinco De Mayo Bread recipe.
