Ingredients
TOMATO DOUGH
250 g plain flour
5 g salt
124 g tomato puree
12 g fresh yeast,mixed w/
1 tbsp ; warm water
30 g olive oil
SPINACH DOUGH
250 g plain flour
5 g salt
150 g spinach,* chopped & cooked
12 g fresh yeast, mixed w/
1 tbsp ; warm water
25 g olive oil
BEETROOT DOUGH
250 g plain flour
5 g salt
12 g fresh yeast, mixed w/
1 tbsp ; warm water
125 g beetroot sliced w/ juices**
35 g olive oil
Directions
Make each dough separately, kneading for 5-8 minutes until you have a
smooth elastic dough. Rest each dough, covered, for 30 minutes. To
make plait; cut each dough in half & gently roll each piece on a
lightly floured surface until approximately 25 cm long. With a roll
of each color, make a plait, making sure to seal the ends. Place on a
greased baking tray. Rest in a warm place covered with a towel for
1-1.5 hrs. Brush with beaten egg and bake in a 220oC oven for 25
mins. *Frozen is ok. **Canned is ok.
Servings: 2 loaves
Colorful Vegetable Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into distant history, certainly as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to academics are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and desserts, a very modern way of dining. Aspicius also tells us how the ancient chefs made use of many herbs and spices, including some familiar names like bay, fennel and dill. Moving on, we have two interesting books which were published in the 1300s - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that we all know today, but instead recipes for the types of meals on the tables of the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new spices and herbs was responsible for a torrent in cookery books, most of which are now in private collections. By the time we get to the twentieth century, recipe books were in high demand, mostly as a result of higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Colorful Vegetable Bread recipe.
