30 British Columbia Women’s Institutes

Broads, Waffles and Pancakes

BREADS

“What hymns are sung, what praises said...
for homemade miracles of bread?”

From hardtack to sally lunn, breads are the appetite makers of any meal,
and a basic food. A simple breakfast becomes a party meal if fruit and
cereal are accompanied by light, hot breads from your own oven. Good
cooks the world over are known by the bread they bake, and have pro-
duced many varieties of the staff of life, from their own recipes and those
brought from their homelands.

Breads are especially important in the diet as an economical source of
calories and protein. Whole grain cereals are also important, and are high
in iron, phosphorus and B vitamins.

For general use, all-purpose flour is better than cake or pastry flour because
it is less expensive, and can be adjusted to any recipe. Protect flour against
insects and vermin, by keeping tightly covered, in a cool dry place. Some
ready mixes now on the market are widely used for pancakes, waffles,
biscuits, pastry, cakes, cookies and muflins, with excellent results—but many
women still prefer their own mixes.

The following recipes are those used by our members of our Women’s
Institutes throughout the Province:

WHITE BREADS

1 pkg of yeast 4 tbsp sugar

1 tbsp sugar 2 tsp salt
14 cup lukewarm water , 2 cups hot water
4 cup lard flour

Dissolve yeast and sugar in lukewarm water. Pour hot water over sugar,
lard and salt in a large mixing bowl. Add 1 to 2 cups of cold water. When
mixture is well dissolved add yeast, two cups of flour and beat well. Add
enough flour to make a stiff dough, and knead well. Let rise up and then
make into loaves, and allow to rise again. Bake in a moderate oven (350°)
1 hour.

WHITE BREAD
\ Into a large bowl mix

2 cups of potato water 4 tbsp sugar

a 4 tbsp shortening or lard 2 tsp salt
When this mixture is warm, not hot, add 1 package of yeast, prepared as
directed on package. Add 6 to 9 cups of flour (use only enough to make
dough smooth not stiff); let double in bulk (about 2 hours). Put into
greased pans and let rise until double in bulk. Bake in a hot oven 425°
for 7 minutes; reduce heat to 325°. Bake 45 minutes longer. The secret
of crusty bread is to have plenty of melted shortening ready to grease
dough at every handling.