My first new lens for some time is about Tutankhamun’s mummy. It is a split out of a former multi-page lens about Tutankhamun himself and joins my set of lenses about Tutankhamun, his tomb, treasures, family and now his mummy. I intend adding another about the trumpets found in his tomb.
Today Zahi Hawass has indicated that he may be close to finding the fabled sixty-fourth tomb in Egypt’s Valley of the Kings. Dubbed tomb KV64, Hawass also suggests that early indications are of a tomb for Queen Ankhesenamun, the wife of Tutankhamun.
The story of KV64 is tortuous. Supposedly it has been found abouy half a dozen time over the past decade or so, but the reports keep petering out. Hopefully this time it is genuine. Hawass also suggested that it might be intact. If an intact tomb for Ankhesenamun was found, then then KV21A mummy linked by the DNA stiudies as a putative mother of the stillborn foetuses found in Tutankhamun’s own Valley of the Kings Tomb, can’t be Ankhesenamun. Again, it’s wait and see.
As I indicated on News from the Valley of the Kings, a firmly attributed mummy for any of Nefertiti’s daughters could transform our understanding of the DNA and relationsips of the late 18th Dynasty.
As I have said before, fresh bread and casseroles make a really great combination. Dip that bread into the sauce you have made to soak up the taste. It means you can make a casserole with lots of sauce 0f which is exactly how I like them.
So you need a great casserole recipe to partner the bread recipes I have been giving you over recent weeks. So her is my collection of the best casserole recipes.
With all my bread and cake lenses, I obviously have spent some time looking at flour. The choice of flour is critical when baking bread or pizza dough or when baking cakes.
One of the best regarded flours is semolina flour made from durum wheat. It’s a particularly fine flour – ie not course – which is best-suited for pasta, couscous or puddings, but is sometimes used in other recipes alongside a more robust flour.
As my readers will be aware, I have published dozens of bread recipes. I have just added another to the collection with a <a href=”http://www.squidoo.com/simple-bread-recipe”>simple bread recipe</a>, which is something many of us need when we are in an hurry.
It is a simple white bread recipe. You will need:
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup nonfat dry milk powder
1/2 cup vegetable oil
2 tablespoons white sugar
1 tablespoon salt
8 1/2 cups all-purpose flour
1 tablespoon butter, melted
The lens has the instructions on how to bake this simple white bread.
I’ve takena break from writing about bread recipes to update my lenses about King Tutankhamun and his wife, Queen Ankhesenamun. I modesty think that my lens about Ankhesenamun is pretty much the best on the web. It covers the latsest DNA results.
There is much more though that I wish to write about Tutankhamun. The changes I have made this time are to add a picture to the section about Tutankhamun’s mummy but we now know so much it is hard to know when to stop writing about King Tut.
Pumpkin nut bread is an easy bread that is great for Halloween and the fall months. It has a lovely aroma that fills the kitchen and makes you want to try it straight from the over, but it also keeps well over night and is still delicious the next day. You can ever serve it nude or add your favourite topping such as Philadelphia cheese. It is a glorious sweet bread.
Today’s treat is honey oatmeal bread. It’s that glorious mixture of sweet honey with healthy oatmeal. I really do think this bread is a treat – probably best for autumn or spring.
I love garlic bread. Mum didn’t cook with garlic when I was small so I was late discovering garlic but once I had it turned out that Mum loved it too – altough Dad like his food somewhat plainer. So of all my focaccia bread recipes I think my favourite is garlic focaccia bread. Focaccia is a great bread for lightly toasting.
There are alternatives though for those who like their breads with herbs or fruit. For instance there I have a recipe for rosemary focaccia bread. It’s perhaps not a truly traditional Italian focaccia bread recipe, but it still works well.
I have a whole lot of bread recipes and recipes for things like semolina pizza dough. Great bread is something I love. Generally I don’t like much salt in food but for bread and butter I make an exception. But bread is great if you add nuts or pumpkin or banana. There are also different types of bread from bruschetta bread right through to things like the sultana bread I described in my previous post.
To help you find them all I have put together a listing of Speciality Breads with recipes, tips and even more help.