Ingredients
2 1/2 tsp yeast
3 1/4 cup bread flour
1 tsp baking powder
1 tsp salt
1 tbsp sugar
4 tbsp saco dry buttermilk
1 tbsp vital wheat gluten
1/4 cup warm water
1 1/4 cup sharp cheddar, lg cubes (have at room te
1 can canned chopped green chilies, well-drained; *
Directions
I usually squeeze the chilies between a couple of layers of paper
towels to get rid of the excess moisture. If you don't want to use
green chilies, add about 1/2 tsp. of ground red pepper. Pour in all
ingredients (EXCEPT cheese and chilies) in the order listed (or if
your machine takes wet ingredients first, reverse the order) Select
white bread and push "Start". After the first knead, at the beeps,
add the chilies and the cheddar cheese. When the bread is finished
baking brush on some margarine or butter to the crust.
Servings: 12 servings
Chilie Cheese Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Chili
The History of Recipes
It is quite possible to trace the history of recipes far back into the far past, in truth as far into history as the early Egyptians, and maybe further still. However, generally, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to historians are some stone tablets in the Sumerian language describing the preparation 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 exhilarated. During the time of the Romans a man called Apicius assembled a number of documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans were skilled in the use of a good variety of herbs, including some that we all recognise like basil, mint and asafoetida. Moving our culinary historical trip onwards, there are a couple of interesting recipe books which appeared in the 1300s - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is served today, but instead descriptions of the types of food cooked for the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back many foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in recipe publications, the majority of which are now in academic collections. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chilie Cheese Bread recipe.
