Ingredients
1 freezer bread dough -- * see
1 note
1/4 cup granulated sugar
2 tsp cinnamon
ICING
1 cup powdered sugar -- sifted
1/2 tsp pure vanilla extract
1 tbsp skim milk
Directions
On a lightly floured surface, roll dough to a 15 x 7" rectangle. Brush
entire surface lightly with water. In a small mixing bowl, combine
sugar and cinnamon. Sprinkle mixture over dough. Beginning with
narrow end, roll up jelly-roll fashion. Seal edges and ends. Place,
sealed edge down, in prepared 9 x 5" loaf pan. Let rise double in
size (1 hour). Bake in a 375 degree oven for 40 minutes, covering
with foil the last 15 minutes to prevent overbrowning. Remove from
pan and cool on wire rack. Meanwhile, to prepare icing, combine
powdered sugar, vanilla, and milk in a small mixing bowl. Drizzle
over loaf and serve.
Recipe By : Homemade Is Better
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400
Servings: 30 servings
Cinnamon Swirl Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as a concept can be traced way back into ancient history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, old cook books were just very basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a series 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 exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he tells us how the Romans made use of a good variety of spices, including some that we all recognise like thyme, rue and asafoetida. Continuing our culinary historical journey, we have two interesting recipe books published in the fourteenth century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is familiar to us all today, but instead recipes for the types of food enjoyed by the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy lands, including rosemary and coriander. The introduction of these new culinary ideas caused an outbreak in recipe publications, most of which are now in private collections. When we get to the twentieth century, cooking publications are starting to become popular as a result of better eduction, more leisure time and a general increase in wealth. The TV revolution brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Cinnamon Swirl Loaf recipe.
