Ingredients
2 3/4 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter or margarine
1 1/4 cup sugar, divided
3 eggs
1 1/2 tsp vanilla extract
1 cup dairy sour cream
2 tsp cinnamon, ground
1/2 cup pecans, chopped
Directions
Preheat oven to 350 degrees F. Combine flour, balking powder, and
salt in a small bowl until well blended. In a large bowl, beat butter
and 1 cup of the sugar until creamy and light. Beat in eggs, one at a
time and vanilla until well blended. Beat in flour mixture and sour
cream, alternately, beginning and ending with the dry ingredients. In
a small bowl, combine remaining 1/4 cup sugar and the cinnamon. Spoon
about one third of the batter into greased and floured 9 x 5-inch
loaf pan. Sprinkle with one third of the cinnamon mixture. Repeat
with remaining batter and cinnamon mixture until all is used up.
Sprinkle the top of the bread with pecans, pressing them in slightly
with your fingers. Bake 50 to 55 minutes, or until a wooden pick
inserted in the middle comes out clean. Cool bread 10 minutes in the
pan on a wire rack. Remove from pan and cool completely on rack.
minutes
Recipe from: Parnets magazine, November 1986
Preparation Time: 1 loa
Servings: 6 servings
Cinnamon Ribbon Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into antiquity, at least as far back into history as early Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient cookbooks were just simple pictorial instructions for preparing food.
Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts describing recipes prepared by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the ancient cooks were skilled in the use of many different herbs, including some familiar names such as basil, rue and dill. During the following few hundred years, the rich families of the West tried to lay on the most exotic banquets, and because of this chefs and their recipes were much in demand. However, it was during the 1800s that cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking publications were increasing in popularity due to higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Cinnamon Ribbon Bread recipe.
