Ingredients
3 potatoes
1 yeast cake
2 tbsp shortening
2 tbsp sugar
1 tbsp salt
6 1/2 cup sifted flour
Directions
Cook pared potatoes in boiling water until tender; mash in liquid and
heat 2 cups to lukewarm. Crumble yeast in 1/4 cup of the liquid. To
remaining liquid add shortening, sugar and salt. Add softened yeast
and 1/2 of the flour. Beat; add remaining flour gradually. Knead on
floured board until thoroughly elastic. Place in bowl, cover and let
rise. When doubled in bulk, divide into 2 parts, shape into loaves
and place in greased pans. Let rise again until doubled in bulk. Bake
in a 375 degree oven for 45 minutes or until bread shrinks from sides
of pan. Makes 2 (llb) loaves.
Servings: 1 servings
Potato Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into ancient history, in truth as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to food historians are some tablets in ancient Sumerian which describe the making 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 `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Additionally, he recounts how the cooks of his times used a wide range of aromatic flavours, including a few that are still present in modern kitchens like bay, rue and parsley. Closer to modern times, we find some interesting books dating from the 14th Century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are not about the indian food that appears on menues today, but rather recipes for the types of food prepared for the rich people of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, such as basil and rosemary. These new foods and spices prompted a torrent in recipe manuscripts, some of which still exist in private libraries. During the succeeding few centuries, the powerful and rich strove to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookbooks are greatly in demand due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Potato Bread recipe.
