Ingredients
1 cup water
1 1/2 tbsp olive oil
1/3 tsp salt
2/3 tsp sugar
1 1/4 tsp oregano
1/3 tsp garlic powder
1/3 tsp basil
1 cup whole wheat flour
2 cup bread flour
1 1/2 tsp active dry yeast
1 after beep
3/4 cup diced pepperoni
Directions
Place all ingredients except pepperoni in bread machine in order
suggested by manufacturer and process on raisin bread cyle if that
option is available. At the beep add the pepperoni. If your machine
does not have a raisin bread cycle, add pepperoni about 18 to 25
minutes (depending on your machine's kneading cycle) into first
kneading cycle--you need to allow 4 or 5 minutes of kneading for it
to assimilate the pepperoni into the dough properly.
Servings: 1 servings
Pepperoni Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian
The History of Recipes
We are able to read the history of `recipes` far back into distant history, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient records were just simple pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which show 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 anyone who tried it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into appetizers, main course and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, rue and dill. As we move on, we find a couple of interesting books dating from the fourteenth century - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are not about the curry that appears on menues today, but instead descriptions of the types of meals served to the nobility of the time. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas led to an increase in manuscripts on cooking, some of which are kept safe in academic collections. During the next few centuries, the powerful and wealthy competed with each other to serve up the most exotic banquets, and as a consequence, the best chefs and their recipes were greatly in demand. However, it was during the nineteenth century that cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cookbooks are in great demand, due to more people being able to read, people having increased spare time and being a little richer. The revolution that is television gave us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Pepperoni Bread recipe.
