Page Thirteen

ROBIN HOOD WHITE BREAD

2 packages fast rising dry yeast or
2 cakes compressed yeast

2 cups water (% cup lukewarm
for yeast, 14% cups to cool milk)

2 cups milk, scalded

6 tablespoons granulated sugar

4 teaspoons salt

4 tablespoons shortening or lard
11 cups sifted Robin Hood Flour

DISSOLVE yeast in % cup luke-
warm water. If dry yeast is used,
add 1 teaspoon of sugar for each
package of yeast, sprinkle yeast on
top of water and let stand 10 min-
utes; then stir. |

ADD sugar, salt and shortening to
scalded milk. Add 1% cups cold
water and allow to stand until
lukewarm.

MEASURE flour into large mixing
bowl; make a well in centre of
flour.

ADD yeast to milk and water mix-
ture; pour into well in flour and
stir with large spoon until liquid
is absorbed. Then, using hand,
mix until dough is smooth and
comes away readily from _ the
inside of bowl.

TURN dough out on lightly floured
board and knead for 8 to 10
minutes.

PLACE dough in warm, greased
bowl; cover with damp cloth and
set in a warm place (75-85°F); let
rise until double in bulk (1%-2
hours).

PUNCH dough down in bowl. Cut in
4 equal parts, round up, cover and
let rest 10 minutes on lightly
floured board.

SHAPE into loaves and place in well
greased loaf pans.

COVER lightly and allow to rise in
warm place until double in bulk,
(14%4-2 hours).

BAKE in a hot oven, 400°F, 10 min-
utes. Then reduce temperature to
375°F and continue baking for an
additional 40 minutes.

YIELD: 4 loaves.

PRUNE NUT BREAD

2 cups sifted Robin Hood Flour
% cup sugar

242 teaspoons baking powder
14 teaspoon soda
1 teaspoon salt
1 cup Robin Hood Oats

1% cups buttermilk or sour milk
2 tablespoons melted fat

1 cup diced, drained cooked
prunes

1% cup chopped nut meats

SIFT together flour, sugar, baking
powder, soda and salt.

ADD oats and mix thoroughly.

COMBINE buttermilk with slightly
cooled fat and add to the flour
mixture with prunes and nuts.

STIR just enough to moisten the dry
ingredients. (Batter will not be
smooth.)

POUR into well-greased loaf pan,
gd x 5” x Zz .

PLACE extra halves of prunes and
whole nut meats on top.

BAKE in a moderate oven, 350°-
375°F, about 1 hour.

TURN OUT on rack to cool.
YIELD: 1 loaf.