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HOME MADE BREAD IN FIVE HOURS

Just think of it! Fresh, home-made bread in five
hours from the time you start to mix the dough until
it comes piping hot from the oven. Start to mix at
eight in the morning, and at one in the afternoon the
bread is ready for the table. 7 7

No more setting of bread overnight, kneading it
in the morning and letting it rise again. No more being
a slave to the kitchen—a few moments spent in mix-
ing and kneading and the time it takes to bake, and
your task is done. Try making your next batch of
bread this quick way—you'll be delighted and you'll
gain more hours of leisure.

Royal Standard Flour makes this, quick recipe
possible. Being extremely rich in gluten, it makes a
sponge that is lighter and easier to work and in less
time than ordinary flours. Avoid failures—use only
Royal Standard oven tested Flour.

Royal Standard 5-Hour Bread Receipe
Makes 4 Loaves

Iquart lukewarm water (or equal
(parts water and sweet. milk,
scalded )

1 cake yeast (compressed)

2 tablespoons shortening

Z tablespoons sugar

1 tablespoon salt

3 quarts Royal Standard Flour (sifted)

METHOD—To the lukewarm liquid, add yeast and stir until com-
pletely dissolved, then add sugar, salt and shortening. Add suffic’ent
flour to make a sof batter and beat well. Now stir in flour until
dough is formed sufficiently stiff to be turned from the ‘mixing bowl
to. moulding ‘board in a mass. Knead until smooth and elastic adding,
if necessary, a little flour from time to time until it ceases to stick
to the hands or moulding board, being careful not to mix it too stiff.
‘Put dough in a greased bowl or crock, cover and set to rise ina
warm place free from) draught for about three hours or until it is
more than double in bulk. When light, knead it a second time, place
in bowl] for another hour or until light, when it is ready to be moulded
into loaves. Place in greased pans and allow to rise until it has
doubled in bulk. ‘Bake from 40 to 50 minutes.

VANCOUVER MILLING & GRAIN CO. LTD.

YOUR GROCER HAS ROYAL STANDARD