Ingredients
1 1/2 tsp active dry yeast
1 tbsp sugar
2 cup bread flour
1 tbsp olive oil
1 1/2 tsp salt
9 oz warm water
CORNMEAL 1 POUND LOAF
1 tsp active dry yeast
2 tsp sugar
1 1/4 cup bread flour
2 tsp olive oil
1 tsp salt
6 oz warm water
1 cup cornmeal
1 see notes in directions
Directions
SOURCE: Quick & Delicious Bread Machine Recipes by Norma A. Garrett,
copyright 1993, ISBN #0-8069-8812-6. Formatted into MM by Ursula R.
Taylor. Here is a good, dense, corn bread with a crunchy texture and
rich flavor. It is very good with soup or with butter and jelly or
jam. NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast
for the 1 1/2 pound loaf. 2. For DAK/Welbilt machines, use 2
additional tablespoons of warm water for the 1 1/2 pound loaf.
NUTRITIONAL ANALYSIS: 1 1/2 pound loaf: total calories - 1829, total
protein - 49 gm, total carbohydrates - 353 gm, total fat - 25 gm,
total saturated fat - 3 gm, total cholesterol - 0 mg, total sodium -
3258 mg, total fibre - 25 gm, % calories from fat - 12%. 1 pound
loaf: total calories - 1178, total protein ~ 31 gm, total
carbohydrates - 227 gm, total fat - 16 gm, total saturated fat - 2
gm, total cholesterol - 0 mg, total sodium - 2179 mg, total fibre -
16 gm, % calories from fat - 13%. > Submitted By
K12RCWLD@VAXA.HOFSTRA.EDU On 23 JUN 1995 071439 ~0500
Servings: 24 servings
Portuguese Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn
The History of Recipes
Recipes as a concept can be observed far back into ancient history, in truth as far back as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these early recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times made use of many herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Closer to modern times, there were some books from the 1300s ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that is popular today, but rather accounts of the types of meals prepared by the cooks of the nobility of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices such as rosemary and coriander. These new foods and tastes caused an explosion in books on cookery, many of which are now in private cookery archives. During the succeeding few centuries, the upper classes strove to serve up the best banquets, and because of this chefs and their recipe collections were at a premium. However, it wasn`t until the 19th century that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording the recipes of their peers. By the time we get to the twentieth century, cookery books are greatly in demand due to higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Portuguese Corn Bread recipe.
