COOK BOOK 7

Breads, Roils, Etc.

LIGHT RYE BREAD

Pour 2 cups very hot water over 1% cups rye flour gradually,
stirring continually with a wooden spoon to prevent lumping. Beat
well and let stand about 1% hours.

Scald 1% cups of milk, let cool, and add to first mixture. Add
enough white flour to make a thick paste (about 2 to 3 cups). Beat well.

To the above, add 2 cakes yeast whjch have been rising about 10
minutes in 1% cups lukewarm water and two tsp. sugar. Add 1 tbsp.
salt, % cup melted butter, and % cup mazola oil. Then add enough
white flour to make a stiff dough, thicker than ordinary bread. Let
rise until double in bulk, then punch down and let rise again about
another hour. Now make your bread or buns in pans, and let rise.
Bake at 375° for one hour. :

Mrs. J. Porayko.
CHEESE PAN BREAD

% cup milk 3 eggs, well beaten

2 tbsp. granulated sugar 2°4 cups (about) all purpose flour
1% tsp. salt ly cup grated Parmesan and Ro-

% cup butter or margarine mano cheese (it comes mixed)

l% cup lukewarm water Few grains pepper

1 tsp. granulated sugar % tsp. dry mustard

1 envelope dry yeast

Scald mjlk, stir in the 2 tbsp sugar, salt and margarine. Cool to
lukewarm. Measure lukewarm water into a large bowl, stir in the
1 tbsp. sugar, sprinkle yeast and let stand ten minutes, then stir well.
Stir in lukewarm milk mixture, eggs, and 1%4 cups flour. Beat until
smooth and elastic. Combine cheese, pepper and mustard, and stir into
batter. Work in sufficient additional flour to make a thick batter.
Cover with damp tea towel. Let rise in warm place free from draft
until double in bulk (about 1% hours). Stir down batter. Divide
into two portions. Grease 8” round pans and spread evenly. Sprinkle
with cheese if desired. Cover loosely with waxed paper. Let rise about
45 minutes. Bake at 375° for 25 to 30 minutes. Serve warm.

Mrs. P. Kachur.
SPECIAL UKRAINIAN EASTER BUN
2% quarts flour (warm) 1% lb. butter (melted)
3 cups milk % lb. raisins
1 to 2 packages yeast Rind of 1 lemon
15 egg yolks 1 tsp. vanilla.

14% cups sugar

Dissolve yeast in lukewarm milk. Let rise. Beat egg yolks until
light colored. Add sugar and flour, knead half an hour. Add melted
butter and knead. Add raisins, lemon rind and vanilla, knead extra
well. Let rise in warm place until double in bulk. Shape into pans or
tall tins, let rise until light (about 1 hour). Bake in moderate oven.

Mrs. W. Demchuk.