Ingredients
2/3 cup honey
1/2 tsp cinnamon
1/4 tsp each: ground cloves, ground nutmeg
1/2 tsp baking soda
1/4 cup margarine, softened
2 eggs, separated
1/2 cup buttermilk
1/2 cup raisins
1/4 cup chopped pitted dates
1/4 cup chopped apricots
1/2 cup chopped walnuts
1 3/4 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
Directions
Preheat the oven to 325 deg.
In a small saucepan, heat the honey, bringing it just to the boiling
point. Remove from heat and stir in the spices and baking soda.
In a mixing bowl, cream the margarine and stir in the egg yolks, one
at a time. Beat in the buttermilk until smooth. Add the honey mixture
and mix in thoroughly, then stir in the dried fruit and nuts.
In a large mixing bowl, combine the flour, baking powder and salt.
Make a well in the center and pour in the honey mixture. Stir
together vigorously until thoroughly combined. Beat the egg whites
until stiff, then fold inot the batter. Pour into an oiled 9 by 5 by
3 inch loaf pan. Bake for 55 minutes, or until a knife inserted into
the center test clean. Cool on a rack, then cover tightly with foil
to store.
Makes 1 loaf.
Servings: 1 servings
Russian Honey & Dried Fruit Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Russian
The History of Recipes
Recipes as a concept can be tracked back into the distant past, at least as far into history as ancient Egypt, and quite possibly further than that. Having said that, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to food historians are some stone tablets in Sumerian which describe 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 exhilarated. Continuing our culinary historical journey, we have a couple of recipe books from the 1300s : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that is served today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of those days. Over the succeeding few hundred years, the rich families of the West competed to serve the best banquets, and as a consequence, chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording the recipes of their peers. By the time we get to the 1900s, cookery books are greatly in demand due to better eduction, more free time and having more money. The arrival of television gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Russian Honey & Dried Fruit Bread recipe.
