Food Breads Color Book

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Breads, Rolls and Muffins

People have been making bread for over 30,000 years. Earliest recipes were made from pounding the starch extract from plant roots to create flat breads. Loaves from grain came about about 10,000 years ago.


My personal favorite is the 100% Whole Wheat Bread recipe in Snowflake Recipes. I found the original recipe version of this bread in the 1948 edition of the Encyclopedia of Cookery back in 1980 while preparing for the annual Thanksgiving Day feast. All I had at the time to prepare this mixture were my two hands and a huge rolling pin. It was hard work pounding the yeasty mix, letting it rise, then pounding again but the end result was epic. Everyone loved the aromatic warm slices slathered with melted butter to sop up the delicious turkey dripping gravy.

I really love old cookbooks. The reason why is because old recipe books give ingredients for making dishes and deserts entirely from scratch, nothing pre-cooked or pre-prepared. Not that I particurlarly mind recipes that call for a can of this or a can of that, it's just when I want to make something really special, I look for instructions for recipes that explain how to make all ingredients from scratch so if 2 cups of tomato soup is needed, a basic recipe is provided.

I think the best thing about bread is how it smells while baking in the oven.