Ingredients
1 1/2 POUND LOAF
1 1/4 cup water
2 tbsp margarine or butter, softened
3 1/4 cup bread flour
1/2 cup instant mashed potatoes, dry
1 tbsp sugar
1 1/2 tsp salt
2 3/4 tsp regular active dry yeast, or
2 3/4 tsp bread machine yeast, or
2 3/4 tsp fast-rising yeast
1 POUND LOAF
3/4 cup water
1 tbsp margarine or butter, softened
2 cup bread flour
1/3 cup instant mashed potatoes, dry
2 tsp sugar
1 tsp salt
1 3/4 tsp regular active dry yeast, or
1 3/4 tsp bread machine yeast, or
1 3/4 tsp fast-rising yeast
Directions
Add ingredients in order recommended by machine maker, (in Oster's
case - in the order written) select WHITE cycle and press start.
Source: Oster Bread Machine Manual. Typed by Katherine Smith
Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA
Servings: 1 loaf
Potato Bread (Oster Abm) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
We can read the history of written recipes far back into ancient history, in fact as far as the ancient Egyptians, and potentially, even further back. In practice though, in the main part, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, something we still use today. This early Roman chef informs us how the ancient Romans used many spices, including many that are still in use today like thyme, fennel and parsley. For the next few years, the rich and powerful families of the West strove to lay on the most exotic banquets, and because of this the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery books were starting to become popular mostly due to higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Potato Bread (Oster Abm) recipe.
