SPONGE METHOD OF MAKING WHITE BREAD

1 cake compressed yeast 4 tsp. salt

2 cups lukewarm water 14 cup sugar
2 cups milk 2 tblsp. shortening
12 cups Five Roses Pre-Sifted Flour (about)

Crumble yeast in lukewarm water and let stand 20 to 30 minutes.
Add half the sugar, salt and shortening. Add 4 cups of flour to
form a thick batter, beating until smooth. Cover and let rise
in a warm place overnight. Stir down risen sponge in the
morning. Scald milk and add rest of the sugar, salt and
shortening; cool to lukewarm and add to the sponge. Add rest
of the flour gradually, mixing thoroughly. When the dough
is moderately stiff, turn out on lightly floured board, knead
until smooth and satiny. Place in lightly greased bowl, cover
and let rise in warm place until double in bulk. Punch down
and let rise again. Divide into 4 equal portions, round each
into a ball, cover and let rest 10 minutes. Mould into loaves.
Place in greased pans. Let rise until doubled in bulk. Bake in
400°F. oven for 30 to 40 minutes. Yield—4 one-pound loaves.

FRENCH BREAD

4 cups Five Roses Pre-
Sifted Flour

2 tsp. salt

Cornmeal

1 slightly beaten egg white

144 tblsp. shortening
1 tblsp. sugar
11% cups boiling water
14 cup lukewarm water
1 pkg. active dry yeast
or 1 cake compressed yeast

In large mixing bowl combine shortening, sugar and boiling
water; cool to lukewarm. Sprinkle yeast over lukewarm water
and stir until dissolved; add to the first mixture. Stir salt and
flour together in large bowl. Make well in centre and add
liquid mixture. Stir but do not knead. Cover dough with damp
cloth and set to rise in warm place about 2 hours. Punch down
dough. Divide dough in two. On lightly floured board, pat
each half into rectangle. Form each rectangle into French loaf
by rolling dough toward you, then rolling and pressing into
desired tapered shape. Place 2 loaves on greased baking sheet
that has been sprinkled with cornmeal. Let rise, uncovered in
warm place to just less than double in bulk. Brush with
slightly beaten egg white. With razor blade or sharp knife,
cut 4" diagonal slits across top of loaves. Bake 15 minutes
at 400°F; remove from oven and brush again with egg white;
bake 30 minutes longer at 350°F.

BRIOCHE

4 cup milk 3 egg yolks

1, cup butter 14 cup sugar

1 pkg. active dry yeast 14 tsp. grated lemon rind

14 cup lukewarm water 3 cups Five Roses Pre-Sifted Flour

Scald milk, add butter and cool to lukewarm. Soften yeast in
lukewarm water, add sugar and let stand 10 minutes. Add
yeast to lukewarm milk, add egg yolks, lemon rind and 1%
cups Five Roses Pre-Sifted Flour. Beat thoroughly for 10
minutes. Add rest of flour, mix well. Let rise until double in
bulk. Punch down, grease top well and chill in refrigerator
overnight. Butter heavy muffin pans and fill 4 full. Let rise
until double in bulk. Bake at 375°F. for about 15 minutes.