Ingredients
BEST BREAD MACHINE CB EVER
1 1/2 large pears
3 tbsp oil
1/2 tbsp yeast
2 cup bread flour
1 1/8 cup rye flour
3 tbsp wheat germ
3 tbsp sugar
1/2 tbsp salt
1/2 tbsp fennel seeds
3 tbsp hazelnuts, chopped
1/2 cup water, warm
Directions
Bring all ingredients to room temperature and pour into bakery, in
order. Set "baking control" at 10 o'clock. Select "white bread" and
push Start. In hot & humid weather, use 1/8 c less water.
Ripe, actually overripe, pears make the sweetest, moistest bread. This
subtly flavored loaf does fine on its own and makes excellent plain,
cinnamon, or French toast. Or place a thin slice of cold cooked lamb
on it and briefly warm in the broiler.
Tested in DAK R2D2. Sylvia's comments:
MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Servings: 24 ounces
Pear & Hazelnut Bread Abm Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Pear
The History of Recipes
We are able to follow the history of `recipes` way back into ancient history, certainly as far into history as the ancient Egyptians, and maybe even further. In practice though, sadly, these old cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into appetizers, entrees and dessert, a very modern way of dining. He also describes how the cooks of his times used many different herbs, including some that we all recognise for example thyme, mint and asafoetida. Continuing our culinary historical journey, there are some interesting books which date from the 14th Century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian food that we all know today, but rather descriptions of the types of meals prepared by the cooks of the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new spices and herbs led to an outbreak in publications on food, the majority of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe strove to offer the most exotic banquets, and as a consequence, the best cooks and their recipes were greatly in demand. Even so, it was during the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down the recipes of their peers. When we get to the 20th century, recipe publications are greatly in demand mostly due to more people being able to read, people having more leisure time and having more money. The TV revolution brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Pear & Hazelnut Bread Abm recipe.
