Ingredients
1 package (5/16-oz) yeast
1 cup unbleached flour
3/4 cup bread flour
1/2 cup white or yellow cornmeal
4 tbsp fresh, chopped herbs*
1 tbsp vegetable oil
1 tsp salt
1 tbsp sugar
7/8 cup water
Directions
Chives, cilentro, Italian parsley, or basil, OR 4 teaspoons dry herbs.
SERVE WARM WITH SWEET BUTTER
Put all ingredients, in the order given, into the bread machine,
select WHITE bread, and push Start. NOTE: You'll like the crunchy
texture of the corn meal in the top crust. The herbs create a
wonderful fragrance while it's baking and a spectacular taste once
it's done. Serve warm with sweet butter. Makes 1 loaf, 8 slices. Each
slice: 141 calories; less than 1 gm dietary fiber, less than 1 gm
soluble fiber; 26 gm carbohydrates; 4 gm protein; 2 gm fat (14%
calories from fat); 0 mg cholesterol; 246 mg sodium; 67 mg potassium;
9 mg calcium.
Servings: 1 servings
Corn Meal Herb Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes way back into distant history, certainly as far as the Egyptians, and potentially, even further back. However, generally, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to food historians is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Closer to modern times, there were a couple of cookery books from the fourteenth century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are nothing to do with the curry that we all know today, but rather recipes for the types of food on the menus of the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like parsley and basil. These new foods and spices created a surge in manuscripts on cooking, most of which are now in private libraries. During the succeeding few centuries, the upper-class families of Wesstern Europe competed to lay on the best banquets, and as a result the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, cookery publications were highly popular due to increased literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of TV brings us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Corn Meal Herb Bread recipe.
