Ingredients
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup whole wheat flour
1/3 cup packed brown sugar
1/2 cup chopped nuts
1/2 cup mashed fresh peach
1 cup milk
1/4 cup vegetable oil
1 egg
1 tsp peach extract
2 tbsp fresh cinnamon basil
Directions
1. Preheat oven to 375'F. Sift together all- purpose flour, baking
powder, salt and cinnamon into large bowl. Stir in whole wheat flour,
brown sugar, and nuts. Mix well. Make well in center and set mixwre
aside.
2. In medium bowl, whisk until blended mashed peach, milk, oil, egg,
and peach extract. Add to dry ingredients. Stir just until moistened.
Fold in cinnamon basil.
3. Pour into 3 greased and floured 5 1/2 x 3 x 2-inch loaf pans.
4. Bake at 375F, 25 to 30 minutes until skewer inserted in center
comes out clean. Cool in pan on rack 10 minutes. Remove from pan.
Cool on rack.
Victoria/September/90 Scanned & fixed by DP & GG
Servings: 3 loaves
Cinnamon Basil Whole Wheat Peach Bread - Victoria Magazin Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Peach
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into the far past, in truth as far into history as pharonic Egypt, and maybe further still. Having said that, in the main part, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in ancient 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 drinkers feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also informs us how the chefs of Roman times made use of a wide range of aromatic flavours, including a few you will know such as thyme, fennel and asafoetida. Closer to modern times, we have two interesting recipe books which were published in the 14th Century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is popular today, but instead descriptions of the types of meals on the menus of the rich and powerful of those days. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the holy land, including coriander, parsley, and basil. These new herbs and spices led to a torrent in books on cooking, many of which still exist in academic collections. By the time we get to the 20th century, cookery publications were in high demand, mostly as a result of better eduction, people having more leisure time and having more money. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Cinnamon Basil Whole Wheat Peach Bread Victoria Magazin recipe.
