Ingredients
2 pkgs. yeast
1 cup milk
1/2 cup warm water
1 tsp salt
1 cup sugar
2 oz butter or margarine
3 beaten eggs
7 cup flour
Directions
Preheat oven to 350 degrees F. Combine yeast, water & 1 teas. sugar;
let stand 5 minutes. Beat eggs in large bowl. In small pan, combine
milk, salt, butter and sugar; stir over low heat until milk is warm
(butter may not be melted). Gradually stir in egg, then beat in 3
cups flour; add yeast and heat until smooth. Gradually add enough
remaining flour to make dough; turn on to lightly floured board and
knead 8 to 10 minutes. Place in greased bowl, cover, let rise until
doubled in bulk (1-1/2 hours). Form into 4 small loaves (I usually
use cake pans for baking the bread.). Let rise until doubled or at
least an hour. Bake at 350 degrees for 20 minutes. Cool on rack.
Posted By Ruth_Santos@brown.edu (Ruth Ann Santos) On rec.food.recipes
or rec.food.cooking Submitted By MARK ALEXANDER
Servings: 1 servings
Portugese Sweet Bread (Santos) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can follow the history of meal recipes back into antiquity, at least as far back as the ancient Egyptians, and maybe further still. In practice though, in the main part, these ancient cook books were just basic pictorial recipes for meal preparation.
In fact, the oldest recipe found, according to academics is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef tells us how the ancient cooks were skilled in the use of many different aromatic flavors, including some that we all recognise such as bay, mint and dill. Later on in the 1400s, the Crusaders brought back many spices and herbs from the Middle-East, including rosemary and coriander. The introduction of these new tastes created an increase in cookery books, the majority of which are kept safe in private libraries. For the centuries that followed, the powerful families of Europe competed to offer the most exotic banquets, and as a result the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, recipe publications were in great demand, mostly due to increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Portugese Sweet Bread (Santos) recipe.
