BREADS

Page 9

WHITE BREAD

1 cup scalded milk 2 tablespoons sugar
1 cup boiling water 1 yeast cake dissoly-
1 tablespoon butter ed in cup luke-

2 1 tablespoon lard or warm water

i. other shortening 6 cups. sifted, bread
2% teaspoons salt flour

Put shortening, sugar and salt in large bowl
without lip or in top of large double boiler. Add
liquid. ‘When lukewarm, add dissolved yeast cake
and 3 cups flour. Mix thoroughly with knife or
spoon. Add 2 cups flour, mix with knife, and
add remaining flour gradually, using just enough
to prevent sticking.

be nn ciate

Turn on floured board or eloth, leaving a clean
bowl. Knead until mixture is smooth and elastic
to the touch and bubbles may be seen under the
surface. Return to bowl, cover with clean cloth
ra board or tin cover. Let rise until double in

ulk. ;

ae Cut down. ‘Toss on slightly floured board or
pastry cloth, knead, shape and place in greased
pans, having pans nearly half full. Cover, : let
rise to double in bulk. Bake 15 minutes in hot
oven (425’), then reduce moderately hot (375")
and bake 30 to 35 minutes longer.

One or two tablespoons butter may be added
for a richer bread or for biscuits and rolls.

SWEDISH BREAD

1 cup sponge

% cup salt

2% cups bread flour

144 cup melted fat

144 teaspoon almond
extract.

To light sponge add fat, egg, sugar, almond
extract and salt. Beat well. Add flour to make

' a stiff dough. Knead on a floured board until
. elastic. Stand in a warm place to rise about one
hour. When double in bulk, shape into loaf. Put
in greased pan. Glaze top with egg white, sprinkle
with sugar. Let stand one hour. Bake tempera-
ture 375F for one hour. ‘ ‘

3 tablespoons sugar
l egg, reserve 1 tea-
spoon white for

glazing

| BREAD

ENTIRE WHEAT BREAD
1 cake yeast 2 tablespoons salt
1 tablespoon = short- 3 cups lukewarm
ening water

2 tablespoons sugar About 2 quarts whole
wheat flour’

Work the yeast and sugar together with the
back of a spoon, add these to the lukewarm mix-
ture in which the shortening has been dissolved,
then pour the mixture into a hollow in the centre
of the flour, which has been mixed with salt.
Beat in a portion of the flour, and as soon as stiff
enough to handle, knead to a smooth dough,
remembering that owing to the larger an amount
of gluten in whole wheat flour, it must be kept
softer than white bread. Cover and put away in
@ warm place to rise four or five hours. Divide
into portions, knead slightly and place in greased
bread pans to rise until double in bulk. Bake
from 45 to 60 minutes, temperature 350 for first
15 minutes, then increase to 375F, reducing to
350 for the last 15 minutes of baking.

UNKNEADED WHOLE WHEAT
: BREAD

1 yeast cake 44 cup peepee

1 teaspoon salt 2 cups scalde Ik !

% cup lukewarm Flour ;
water

Stir the molasses and salt into the milk and

and then lukewarm, add the yeast dissolved -in

the warm water. Beat in the flour until the mix-
ture is almost thick enough to knead (about: 6

/ cups will be needed). Then cover and set aside to

rise until double in bulk. ‘Then cut down, transfer
to well oiled bread pans, smooth over the top with
a knife, let stand until almost doubled in. _
and bake 1 hour, temperature 350F.

You can remove scorch spots by rubbing the fabric with oer: