water. Beat in enough flour to make a batter. Beat this batter until it is

62 Blue Ribbon Cook Book

Breads -- Time Temperature Table

HOT VERY HOT
400° — 450°F. 450°F.
YEAST BreEAD (decrease to 350° F.) PorovERS—30 to 35 minutes.
-—45 to 60 minutes. |
BakING PowpER Breap—40 to 50

minutes.
Corn BreEAD—20 to 30 minutes.
Ro.tits—15 to 20 minutes.
Biscuits—12 to 15 minutes.
MourFrins—20 to 25 minutes.

BREADS

Five-Hour Process Straight Dough Method
—12 cups (sifted) flour, 4 cups scalded milk, or
milk and water, or — water, 1 tablespoon
sugar, 1 tablespoon butter, 3 teaspoons salt, 2
cakes compressed yeast. (These ingredients
make 4 one-pound loaves.)

Pour hot liquid over salt, sugar and shortening.
Let stand until lukewarm. Do not have too hot
or it will kill the yeast. Add the yeast which has
been mixed to a paste with a little lukewarm

full of bubbles, then add more flour to make a soft dough. When too stiff
to beat, rub a little flour on the bake board, and turn the dough out.

Kneading— Dust a little flour on the dough, and on the a of your
hands. Fold the edge of the dough farthest from you toward the centre of
the mass, immediately pressing the dough down and away from you with a
gentle rolling motion of the palms of the hands twice repeated. Turn the
dough, so that what was the right-hand part of it shall be the farthest away
from you, fold over and knead as before; continue to do this, turning the
dough and flouring your hands and the board, to keep the dough from stick-
ing. Should it stick to the board, scrape it free with a dull knife, and flour
the board anew. Knead the dough until it does not stick to yours hands or
the board, is smooth on the surface, feels spongy and elastic, and rises
quickly after being indented.
This takes about 1 hour to prepare.

First Rising—Replace the dough ball in a buttered bowl, cover and
set in a warm place. ;

Second Rising—When the dough has risen to twice its original bulk,
lift it on the board and shape into small loaves, handling lightly, and using
little or no flour. Put into buttered pans and let it stand in a warm place
covered with a clean cloth, until it has again doubled in bulk.