PURITY COOK BOOK

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37 Bubble Loaf

(Use 14 Orange Sweet Dough recipe No. 34)

Yield: 1 loaf.

Prepare the Orange Sweet Dough as directed.
Divide one ball of the rested dough into 16
pieces and form into balls. Place 8 of these in
the bottom of a greased 8144” x 41%” loaf pan.
Brush with melted butter or margarine.

Combine

14 cup sugar

14 teaspoon mace

1 teaspoon finely grated lemon rind

Sprinkle half of this mixture over the balls of
dough in the pan.
Place remaining balls of dough on top of first
layer. Brush with melted butter or margarine
and sprinkle with remaining sugar mixture.
Cover and let rise until doubled in bulk (about
45 minutes). Keep at a temperature of about
80°.
Bake in preheated 350° oven for 35 to 40
minutes.
Slice or break apart for serving.

38 Italian Cheese Ring
Yield: 1 ring.
Dissolve
1 teaspoon sugar
in
14 cup lukewarm water
Over this, sprinkle
1 package active dry yeast*
Let stand for 10 minutes. (Keep at a tempera-
ture of about 80°.) Stir briskly with a fork.
Cream
14 cup soft shortening
Beat in
2 eggs
14 cup cold mashed potatoes
2 tablespoons milk
114 teaspoons salt
14, teaspoon oregano
14 cup commercially grated Cheddar
cheese
14 cup grated Parmesan cheese
Add softened yeast and blend well.
Add about

214 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 board and
knead for 5 minutes. Form dough into a ball
and place in a greased bowl. Grease the top
slightly.

Cover and let rise until doubled in bulk—
about 114% hours. Keep at a temperature of
about 80°.

Punch down the risen dough and form into a
ball. Cover and let rest for 10 minutes.

Using the palm of the hand, form into a roll
which is about 20” long. Place in a greased 9”
tube pan, sealing the ends together. Grease
the top.

Cover and let rise until doubled in bulk (about
45 minutes).

Bake in preheated 375° oven for 25 to 30
minutes.

Brush hot loaf with melted butter or margar-
ine and sprinkle with grated cheese.

39 Challah

Yield: 1 braid.

Dissolve

1 teaspoon sugar
in

14 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 to the softened yeast
1, cup lukewarm water
1 tablespoon sugar
2 tablespoons vegetable oil
2 teaspoons salt
2 beaten eggs
1 slightly-beaten egg white

Then add

4 to 414 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
board and knead for 5 minutes. Form dough
into a ball and place in an oiled bowl.
Cover and let rise until doubled in bulk—
about 114 hours. Keep at a temperature of
about 80°.
Punch down the risen dough and divide into
6 equal pieces. Shape into smooth balls. Cover
and let rest for 10 minutes.

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

24 Bake easier, bake better with Purity Pre-Sifted Flour