Cinnamon-Raisin Bread (Abm) Recipe


Ingredients

1 cup water
2 tbsp honey
2 cup flour, whole-grain wheat
1 tsp salt
1/4 cup vital wheat gluten
2 1/2 tsp yeast
2 tsp cinnamon
1/2 cup raisins


Directions

This recipe was adapted for the Toastmaster 1152U (1-lb.) machine. If
you are using a 1.5-lb. machine, just multiply all amounts by 1.5.
Put first 6 ingredients in machine. Set for Specialty cycle (mix-in
alarm). When mix-in alarm sounds, add cinnamon and raisins.

Serving Ideas : Toast and slather with apple butter!
:9

NOTES : If you leave out the cinnamon and raisins, this is the
(excellent) McDougall honey-whole wheat bread.

Only 3.8% CFF!

(Adapted from McDougall Honey-Whole Wheat Recipe) From: Andrew Evans.
Fatfree Digest [Volume 10 Issue 22], Sept. 1, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.


Servings: 1 servings

 

 

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Categories: Bread; Breads; Fruit


The History of Recipes

It is quite possible to follow the history of transcribed cooking instructions way back into the far past, certainly as far back as pharonic Egypt, and maybe even further. Interesting though that is, these, ancient cook books were just simple hieroglyphic recipes for food preparation.

Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main course and desserts, something we still use today. Additionally, he informs us how the ancient cooks made use of many aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and parsley.

For the centuries that followed, the upper-class families of Wesstern Europe competed with each other to lay on the most extravagent meals, and because of this chefs and their recipes were greatly in demand. However, it was during the nineteenth century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing the recipes of their peers.

By the advent of the twentieth century, cooking books are in high demand, as a result of higher levels of literacy, leisure time and having more money.

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