“Bakers trade bread recipes on a knead-to-know basis” – Project 366 2008 – August 6, 2008 ~

March 26, 2012 · Posted in Recipes 

A few nice recipes images I found:

“Bakers trade bread recipes on a knead-to-know basis” – Project 366 2008 – August 6, 2008 ~
Image by turtlemom4bacon
219/366 – Project 366 2008 – August 6, 2008 ~

Hubby and I made raisin bread this morning in our bread machine. The bread plate is a ceramic plate I made back in 1982. ~


Raisin Bread

1 cup less 1 tablespoon warm water — (110 degrees)
1 1/2 tablespoons lard
2 teaspoons active dry yeast
1/2 cup raisins
2 3/4 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon

Place ingredients in the bread machine pan in the order suggested by the
machine’s manufacture. Select the Basic or White Bread setting. There is
no need to select Fruit Bread setting, nor to add the raisins in later.
Start the machine.

After first knead, bread should be smooth, elastic, and dry to touch.
Adjust if necessary with additional flour.

After baking, remove pan immediately. Rest for 10 minutes in the pan.
Remove bread from the pan, and cool on a wire rack for 10 minutes before

Icing is 1/2 cup of powdered sugar, 1/4 teaspoon vanilla and 1 teaspoon water mixed together and drizzled over it while warm.

This recipe yields a 1 1/2 pound loaf.


Cuneiform medical recipes
Image by txomsy
Picture from a reproduction of the original clay tablet dug in Nippur, Sumer, dated from the III millennium before Christ, and kept in the Museum of the University of Philadelphia (USA).

This is considered to be the earliest medical recipes manual known.

Thew original picture at 7 Mpixel resolution is available from the author.

96-365 a picture and a recipe
Image by johngarghan
96-365 take a photo every day in 2009
My good friend of 30 years Lynn Baxter and now Flickr Contact phoned this evening,
she told me she still cooks a recipe that I gave her along time ago and I had since forgotten about, I had the ingredients to hand and I was trying to make my mind up what to eat so I decided to go back in time.

Bacon (or Sausage)
½ tin tomatoes
2 cloves of garlic
Pepper to taste

Fry the bacon in a frying pan while at the same time bring the tomatoes to the boil in a sauce pan. When the bacon is cooked (or even just before it reaches that stage) transfer to the sauce pan along with any fat and juices that are in the frying pan, add the garlic, simmer until it is reduced then add water and keep on reducing, repeat this reducing process slowly simmering for about an hour. I have experimented with a little thyme or mixed herbs but its best kept simple.

Serve as a sandwich on crusty bread, and enjoy cleaning the pan with a piece of dry bread.

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