WATKINS COOK BOOK

Bread and Rolls

WHITE BREAD

10 or 12 cups of bread flour
1 tablespoon sugar

1 pint milk

1 tablespoon salt

1 tablespoon shortening

1 pint water

Boil the milk, cool to luke-
warm and add % cup of yeast
or % cake of yeast, sifted flour,
salt and sugar. Mix well with
the hands, turn out on slightly-
floured board and knead until
dough is smooth, elastic and
bubbly at surface. Use as much
additional flour as necessary.
Allow to rise over night. Divide
dough in loaves. Put in well-
greased loaf pans and prick with
fork. Let rise to twice the
-volume. Bake one hour.

GRAHAM OR WHOLE
WHEAT BREAD

1 teaspoon salt
2 cups Graham flour

14 cup domestic yeast or 4
cake of yeast

2 cups white flour
14 cup white sugar

Mix the dry ingredients, and
add the yeast to equal quantities
of milk and water, to make the
dough easily handled. Use
enough flour to form a dough.
Grease the top of the dough be-
fore letting it rise for the last
time. Bake for 1144 hour in a
slower oven than for white
bread.

PARKER HOUSE ROLLS

14 cake compressed yeast

4 tablespoons lukewarm
water

1 pint scalded milk

4 tablespoons sugar

4 tablespoons butter

1 teaspoon salt

Flour

Dissolve yeast in lukewarm
water.

Pour 1 pint scalded milk over
the sugar, butter and _ salt.
When this is lukewarm add the
yeast and 3 cups of flour. Beat
well,

Cover and let stand over night.
In the morning add 3 cups flour
(scant measure), let rise until
double its bulk, then shape into
rolls. Let rise in buttered pans
until light and bake 25 minutes

in a moderate oven.

«29»

NUT BREAD

1 teaspoon salt

4 cups flour

1 cup mixed nuts

4 teaspoons Watkins Baking
Powder

V4 cup brown sugar

114% cups milk

4 tablespoons butter

1 well-beaten egg

1 cup chopped dates

Sift the flour, salt and baking
powder, add sugar, dates and
nuts. Beat the egg with the
milk and add to first mixture,
add butter. Let rise for % an
hour and bake in a moderate
oven.