PURITY COOK BOOK

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Beat in
4 cups Pre-Sifted PURITY
All-Purpose Flour

Beat vigorously by hand or with electric
mixer.

Then gradually add an additional
614 to 7 cups Pre-Sifted PURITY
All-Purpose Flour

Work in last of flour with a rotating motion of
the hand. Turn dough onto a lightly floured
surface and knead 8 to 10 minutes. Shape into
a smooth ball, cover with wax paper and a
cloth dampened with hot water, and let rest
for 20 minutes. Divide in four. Roll out each
portion, pressing out any large bubbles. Fold
over and roll up tightly, shaping into loaves.
Place in greased 814” x 414” loaf pans. Cover
with oiled wax paper and a damp cloth and
let rise.

Refrigerator Rising—Place pans of dough in
refrigerator for 2 to 24 hours. Let loaves stand
at room temperature for 20 minutes before
baking.

Quick Rising—Let pans of dough rise at room
temperature for about 114 hours.

Bake in preheated 400° oven for 30 to 35
minutes.

To keep a yeast dough at a uniform 80° tempera-
ture, place bowl in a pan of lukewarm water.

6 Bread Rolls

Yield: 16 rolls.

Roll one ball of the rested bread dough into a
cylindrical shape about 114” in diameter.
Cut into 16 equal pieces. Shape each into a
ball and arrange in a greased 8” or 9” square
pan. Brush with melted butter or margarine.
Cover. Let white and cracked wheat rolls rise
until doubled in bulk (about 114 hours);
rolled oat rolls should rise until almost doubled
in bulk (about 1 hour); and rye rolls until 1%
times their original size (about 45 minutes).
Bake in preheated 425° oven for about 25
minutes.

If your family is a small one you may wish to
make only two loaves of bread at one time. We
have thought of you when testing our recipes
and so most of the bread recipes in this book are
easily divided in two. Prepare the dough as for
a full recipe; let rise and bake as directed.

7 Cheese Bread

Yield: 2 loaves (use 814” x 414” bread pans).
Scald
1 cup milk
Pour into a large bowl and add
2 tablespoons sugar
2 teaspoons salt
1 tablespoon shortening
14, cup water
Stir until shortening melts. Cool to lukewarm.
Meanwhile, dissolve
1 teaspoon sugar
in
1, cup lukewarm water
Over this, sprinkle
1 package active dry yeast*
Let stand for 10 minutes. (Keep at a tempera-
ture of about 80°.) Then stir briskly with a
fork.
Add softened yeast to the lukewarm milk
mixture. Stir.
Beat in
2 cups Pre-Sifted PURITY
All-Purpose Flour
1 cup shredded Cheddar cheese
Now add another
214 to 3 cups Pre-Sifted PURITY
All-Purpose Flour
Work in last of the flour with a rotating motion
of the hand. Turn dough onto a lightly floured
board and knead for 5 to 7 minutes. Shape
into a smooth ball.
Place dough in a lightly greased bowl; grease
top slightly.
Cover and let rise until doubled in bulk—
about 1 hour. Keep dough in a warm place
(80° is ideal).
Punch down the risen dough and turn onto a
lightly floured board. Cut into two equal
pieces and form each into a smooth ball.
Cover and let rest for 15 minutes.
Shape each ball of dough into a loaf. Place
in greased pans and grease the tops. Cover
and let rise until doubled in bulk (about 45
minutes).
Bake in preheated 400° oven for 25 to 30
minutes.

*To use fresh yeast see ‘‘Note’’ page 6.

If using bulk active dry yeast, remember that
1 tablespoon is equal to the contents of one
package active dry yeast or to one cake of com-
pressed yeast.

12 Use Pre-Sifted Purity Flour for all your baking needs

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