Ingredients
6 7 c all-purpose flour
2 package yeast
2 cup milk (what ever version you
1 use - i use 1/2%)
1/4 cup sugar(i used an unrefined
1 granulated sugar i get at my
1 fs)
1/4 cup applesauce
2 tsp salt
6 egg whites
1 cinnamon and sugar mix (1 c
1 sugar to 4 teaspoons
1 cinnamon)
1 raisons if desired
Directions
~ Mix 3 cups flour and yeast in large bowl. - Warm milk, sugar,
applesauce, salt over stove until warm to touch (115deg). When warm
mix into flour mixture, ADD EGGS and beat at high speed for three
minutes. - Stir in as much of the remaining flour as possible. (I
stired in 3 cups.) - Turn out on floured board and knead in as much
of the rest of the flour as possible to make a soft elastic dough. -
Put in greased bowl and let rise. (I used a touch of lf spray oil and
covered with a wet papertowel. Terry cloth will stick and make a
mess.) Let rise until double (about 1 1/4 hours). - Punch down.
Divide in half. Let rest 20 minutes. - Roll out into a15"X7"
rectangle (I used slightly larger because I have 9" loaf pans.) Wet
surface slightly with water and sprinkle with 1/2 cinnamon mixture,
make sure to get close to edges. - Sprinkle with raisons if desired.
Roll up like a jelly roll and tuck edges under. Put in sprayed loaf
pan and let rise until double, about 30-40 minutes. Bake at 375 deg
about 45 minutes or until done. (Once the bread gets nice and brown,
cover with foil and cook another 15 minutes.) Let cool some before
cutting.
From: Lynn Stepanek
Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 2 servings
Cinnamon Swirl Bread (Stepanek) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as a concept can be found way back into the distant past, certainly as far into history as ancient Egypt, and maybe further still. However, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to historians is a collection of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. During the time of the Romans a man called Apicius assembled a few documents describing recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef recounts how the cooks of his times were skilled in the use of many different spices, including a few that are still present in modern kitchens for example bay, mint and asafoetida. Moving our culinary historical trip onwards, there are a couple of interesting recipe books which appeared in the 14th Century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they have no connection with the indian curry that appears on menues today, but rather recipes for the types of meals prepared for the upper classes of those days. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in books on cookery, some of which still exist in private libraries. Over the next few hundred years, the powerful families of the West competed with each other to lay on the most exotic meals, and as a result the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes common in their social group. When we get to the 20th century, recipe books are in high demand, mostly as a result of increased literacy, people having more leisure time and having more money. The arrival of TV brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Cinnamon Swirl Bread (Stepanek) recipe.
