Ingredients
1 tbsp butter (applesauce)
1 tsp salt
1/3 cup molasses
1 1/2 cup boiling water
1/3 cup yellow corn meal
3 1/2 cup bread flour
1 package yeast
Directions
Place cornmeal into bowl. Crefully pour boiling water into cornmeal,
stirring to make sure it is smooth. Let stand to cool for about 30
min. Stir in molasses, salt and butter. Place cornmeal mixture in
pan, then bread flour then yeast. I use light setting.
Servings: 1 servings
Colonial Bread - Dak Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have traced the existance of recipes far back into the far past, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, generally, these early cook books were just basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are a few ancient tablets in 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, wonderful and blissful`. During Roman times 25BC a roman called Apicius wrote some scripts which described recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the early Romans used many herbs, including many that are still in use today for example basil, rue and parsley. Closer to modern times, we find two interesting cookery books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of that time. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, such as coriander, parsley, and rosemary. These new spices and herbs led to a surge in cookery books, many of which are now in private libraries. During the succeeding few centuries, the powerful and wealthy houses tried to serve the most extravagent banquests, and as a consequence, cooks and their recipes became highly prized. Even so, it was during the 1800s the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and recording recipes common in their social group. By the time we get to the twentieth century, cook books are increasing in popularity as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Colonial Bread Dak recipe.
