Ingredients
LISA CRAWLEY/TEASPOON
1 large navel orange
3 cup whole wheat flour
1/2 cup popcorn flour
2 tbsp grated orange zest
2 tbsp grated lemon zest
1 1/2 tsp sea salt
3/4 cup water
1/4 cup canola, sunflower, or
1 safflower oil
3 tbsp honey
4 tsp active dry yeast
Directions
Peel orange and remove all white pith and seeds from the flesh. In a
blender or processor, puree pulp and juice until almost smooth.
Measure 1/2 c of the pulp and juice and set aside. Discard the
remaining pulp.
Measure the dry ingred. and then place in pan. Add the pulp and juice,
water and oil, honey and yeast. Place in the bread pan... (add
ingred. according to your mfg. instructions... I have to add the
yeast FIRST)
Program the machine for the WHOLE WHEAT MODE (I use WHITE BREAD CYCLE
in the ABM100-Welbilt).
Servings: 1 lg. loaf
Citrus Bread W/ Popcorn Flour Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Fruit
The History of Recipes
It is quite possible to trace the history of recipes far back into distant history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, mostly, these early cookbooks were just simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few 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 drinkers feel `wonderful`. As we move into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also informs us how the ancient chefs made use of a wide range of spices, including some that we all recognise like basil, mint and asafoetida. During the next few centuries, the wealthy families of Europe strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Citrus Bread W_ Popcorn Flour recipe.
