Ingredients
3 cup unbleached flour
1 cup whole wheat flour
1/2 cup nonfat milk powder
1 1/4 cup warm water (85 deg for
1 regular yeast, 100 deg for
1 rapid rise)
1 tbsp molasses
1 package yeast
1 tsp coarse salt or 3/4 tsp table
1 salt
1/4 tsp ascorbic acid crystals (such
1 as fruit fresh or
1 everfresh)
1 tbsp vegetable oil
1 egg white
Directions
Proof yeast in 1/2 c of warm water with molasses. Add yeast mixture
to 2 cups of unbleached flour along with 1/2 c more of the warm
water. Mix, either by hand or with an electric mixer, until the
gluten is well developed, about two min. Mix remaining 1/4 c water
with last four ingredients and add to first mixture along with the
whole wheat flour and dry milk. Mix until well combined (this can
also be done by hand or with an electric mixer). Turn out on a WELL
floured board and knead, adding additional flour as necessary, until
you have a slightly sticky, satiny dough. Form dough into a ball and
place in an oiled bowl to rise until doubled in bulk. Punch dough
down and form into a loaf and place in an oiled 5X9 bread pan. Cover
with a towel and allow to rise until doubled in bulk (the dough will
rise well above the top of the pan). Place loaf into a preheated 425
deg. oven and bake for 10 min. Reduce oven temp to 350 deg and bake
an additional 25 min. Allow to cool before slicing.
Servings: 1 servings
Corky's Daily Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to trace the history of meal recipes far back into distant history, in fact as far into history as early Egypt, and maybe further still. Having said that, sadly, these early records were just simple pictorial instructions for meal preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of ancient tablets in the Sumerian language which show 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 anyone who drank it feel wonderful. During Roman times 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef recounts how the Romans made use of a wide range of spices and herbs, including a few you will know for example bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, such as coriander, parsley, and rosemary. These new foods and spices caused an eruption in cookery books, many of which are kept safe in private collections. During the succeeding few centuries, the rich and powerful families of Europe tried to serve the best banquets, and as a result cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. By the time we get to the twentieth century, cookery publications are increasing in popularity due to increased literacy, more free time and having more money to spend. |
We hope you enjoy this Corky's Daily Bread recipe.
