Ingredients
REGULAR LOAF
3/4 cup water
2 1/4 cup white bread flour
1 tbsp dry milk
2 1/2 tbsp brown sugar
3/4 tsp salt
2 tbsp butter
1 1/2 tsp cinnamon
1/3 cup pecans, chopped
1 tsp yeast, fast rise **or**
1 1/4 tsp yeast, active dry
LARGE LOAF
1 1/8 cup water
3 1/3 cup white bread flour
1 1/2 tbsp dry milk
3 tbsp brown sugar
1 tsp salt
1/4 cup butter
2 tsp cinnamon
1/2 cup pecans, chopped
1 1/2 tsp yeast, fast rise **or**
2 tsp yeast, active dry
Directions
+++ servings are based on 8 for regular loaf, 12 for large loaf. This
recipe can be baked with the regular, rapid or delayed time bake
cycles. Be sure to follow the instructions for your particular brand
of bread baking machine. CALORIES per 2 oz serving : 217 PROTEIN: 11%
CHOLESTEROL: 8 mg CARBOHYDRATES: 59% SODIUM: 240 mg FAT: 30% ~- from
ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
PO Box 240888, Anchorage, Alaska 99524-0888 Taken from a Gold
Medal Flour Bag. Note: For fullest flavor use fresh cinnamon. Fresh
spice enhances this bread dramatically.
Servings: 8 servings
Cinnamon Sunrise Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have tracked the existence of recipes back into distant history, in fact as far into history as the Egyptians, and maybe even further. Having said that, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he recounts how the Romans were skilled in the use of many different herbs, including a few that will be familiar to modern cooks like basil, rue and dill. During the following few hundred years, the powerful and wealthy strove to lay on the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookbooks are starting to become popular as a result of more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Cinnamon Sunrise Bread recipe.
