6 WATKINS COOK BOOK White Bread 6 (scant) cups sifted bread salt flour 6 level teaspoons 1 to 2 cakes com- sugar pressed yeast 4 tablespoons 2 cups milk, shortening scald Milk is preferred to water. Will make 2 loaves of 1 pound each or 1 pound loaf and 1 dozen rolls. 2 level teaspoons Crumble yeast cake, dissolve in small amount of lukewarm milk. Add rest of lukewarm milk, salt and sugar. Mix well and add all of flour. When partially mixed, add shortening, melted. Mix well with hands. Keep sides of bowl clean. Turn out on lightly floured board and knead until dough is smooth, elastic, and bubbly at sur- face. Cover. Let stand in warm place 2 to 4 hours or double in bulk. Knead down, let stand 45 minutes. Knead again, let stand 15 minutes. Divide dough for loaves if more than 1 loaf is being made. Put in well-greased loaf pans. Brush top with melted butter. Allow to rise 1 to 2 hours until light and about double in bulk. Temperature—400 degrees F. (hot oven) for first 20 minutes, then reduce heat to 350 degrees F. or moderately hot oven. Bake another 40 minutes until well browned and shrunk from pan. Rolls from Above Recipe Bread dough Butter Sugar Take piece of dough, add mixture, knead, let rise, make into rolls when light. Place in greased pan, spread top with melted butter. Cover. Let rise about 2 hours. Bake 20 minutes, 400 degree F. . Oven. Quick Two Hour White Bread or Rolls 2 cups milk, scald 4 cakes com- 1%; teaspoons salt pressed yeast 1344 tablespoons 546 to 6 cups sugar sifted flour 3 tablespoons shortening Place hot milk and sugar in mixing bowl, cool to lukewarm. Add broken yeast cakes. Stir and add one half of flour and one half of salt. Beat well, cover, put in warm place until double in size. Add remaining flour sifted with salt, knead dough and form into rolls or loaves. Cover, let rise again, 45 minutes. Place in greased pan, brush with melted butter. Cover, let rise In warm place. Bake in hot oven 400 to 425 degrees F. For rolls, bake 15 to 20 minutes. P,P RPRPRPRrRPPPPrPereeree eee