|
|
The First Attempts To Make A Banana Bread Recipe
Anyone who loves a good banana bread recipe will appreciate all of the evolution that brought it to us. Creating foods has been part of every culture since the Neanderthal. Of course, the more we know about a single food's history the more we are likely to create a palette that coincides with the food's original flavor as well as with today's modern adjustments.
While history is earmarked with culinary revolution from the earliest days to the last days of this week, the dawn of the banana bread recipe is harder to track than some of the other breakthroughs in cooking. Despite the difficulties in pinpointing the exact first banana bread attempt, there is plenty of evidence that can show us how the evolutionary experimentation infolded. This can help us understand what we are looking at and the most likely scenario for that time period.
One of the elements that makes a banana bread stand apart is the fact that it is known as a quick bread. Quick bread is made from all the same basic ingredients that most breads are made from with the exception of the omission of yeast. The beginning of all bread started off as quick bread. Nearly 12, 000 years ago the first bread and bread products were developed. Unlike the light and fluffy versions of today, the original breads were tough, chewy, and somewhat bland.
Quick bread was the only bread available when tits introduction came about around 12, 000 years ago. This bread was flat, hard and chewy, and lacked any great flavor. But it was filling and cheap and easy to make. Simply grinding up some wheat flour and adding some water to the mixture turned into "bread" when added to hot rocks and ash coverings for the cooking part.
Banana bread recipe attempts were most likely made during this time. In order to create a more pleasant taste there were numerous additions to the bread making process, including fruit and spices. A little mashed up banana in the original bread recipe could definitely help create some flavors that would make the bread much more palatable.
It was, however, the Egyptians that were able to transform the flavor and the feel of bread. In 4, 000 BC the discovery of fermentation of bread dough was astounding. This would lead to a softer and fluffier bread product that would appeal to a wider range of tastes. Fermenting the dough before cooking it allowed gas to escape, leaving behind air pockets to soften the overall texture.
The first most obvious banana bread recipe attempt came from the Greeks. Once the Greek philosopher came up with the first ever written botany book, historians can see that there were bananas in Greece which were popular enough to be a primary local food. This meant that the lighter bread with bananas had significantly improved the taste of the food product.
In 1796 North America saw it first cook book, and it also saw its first introduction to leavening with Pearlash. It wouldn't be until 1875 that baking powder would come to American markets. The 18th century banana bread recipe was made in the United States and very closely resembles the banana bread recipe that sits in your own cook book.
|
 |
Please Rate: |
|
Rating: |
 Processing ... |
(Average: Not rated) |
| Views: | 11 | |
|
| More Articles from Cooking | | |
| Top Articles in Cooking | | |
|
