Ingredients
2 1/2 cup warm water
2 tbsp dry yeast
3 tbsp oil
6 cup whole wheat flour(or less)
4 tbsp honey or molasses
1 1/2 tsp salt
Directions
Dissolve the yeast in warm water(proof). Add the oil and honey. mix
flour and salt. Add the liquids and mix well with hands, adding a
little more flour if needed. Cover and let rise until doubled; about
1-1/2 hours. Knead down. Shape into two loaves. Place in oiled loaf
pans. Allow to rise again until nearly doubled. Bake ten minutes at
400 degrees. Reduce heat to 350 degrees and bake 20 minutes more.
Cool on rack. This is a simple, delicious bread. It is easy to make
and works well for beginners as well as old hands. One cup cracked
wheat may be substituted for one cup of the flour. From The Deaf
Smith Country Cookbook.
Servings: 1 servings
Phylis' Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to trace the history of recipes way back into history, in fact as far into history as early Egypt, and maybe further still. In practice though, in the main part, these ancient cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of stone 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 making anyone who tried it feel blissful. Moving on, there were some books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that is popular today, but rather descriptions of the types of food on the menues of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new tastes prompted an explosion in cookery books, many of which still exist in academic collections. During the following few centuries, the rich and powerful families of Europe strove to serve up the most extravagent meals, and consequentially the best cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down recipes to help cooks of their time. The revolution that is television brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Phylis' Bread recipe.
