PURITY COOK BOOK

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1 White Bread

Yield: 4 loaves (use 814” x 41%” bread pans).

Scald
2 cups milk

Pour into a large bowl and add
J/ Wy cup sugar
“4 teaspoons salt
WEVA cup shortening
1 cup water
Stir until the shortening melts. Cool to luke-
warm.
Meanwhile, dissolve
~ 2 teaspoons sugar %
in
‘1 cup lukewarm water
Over Ahis, sprinkle

2 packages active dry yeast*

Let stand for 10 minutes. (Keep at a tempera-
ture of about 80°.) Then stir briskly with a
fork.
Add softened yeast to the lukewarm milk
mixture. Stir.
Beat in
5 cups Pre-Sifted PURITY
All-Purpose Flour
Then add another
41, to 5 cups Pre-Sifted PURITY
All-Purpose Flour
Work in last of the flour with a rotating motion
of the hand. Turn dough onto a lightly floured
board and knead for 8 to 10 minutes.

Shape into a smooth ball.

Place dough in a lightly greased bowl; grease
top slightly. Cover and let rise until doubled
in bulk—about 114% hours— keep dough in a
warm place (80° is ideal).

Punch down the risen dough and turn onto a
lightly floured board. Cut into four equal
pieces and form each into a smooth ball. Cover
and let rest for 15 minutes.

Shape each ball of dough into a loaf. Place in
greased pans and grease the tops. Cover and
let rise until doubled in bulk (about 114 hours).

Bake in preheated 425° oven for 30 to 35
minutes.

VARIATION:

(a) Cracked Wheat Bread

Prepare as for White Bread, substituting 3
cups PURITY Cracked Wheat for 3 cups of
the Pre-Sifted PURITY All-Purpose Flour.

The cracked wheat should be added with the
first addition of the flour. /

2 Rye Bread

Yield: 4 loaves (use 814” x 414” bread pans).
Prepare this light Rye Bread by following the
directions for White Bread (recipe No. 1),
substituting 4 cups light rye flour and 1 cup
Pre-Sifted PURITY All-Purpose Flour for the
first 5 cups Pre-Sifted PURITY All-Purpose
Flour.

Since it is important not to over-ferment rye
bread, allow the dough to rise only until 14%
times its original volume. Therefore, the first
rising will take about 1 hour and the bread
should be allowed to rise in the pans for about
45 minutes before baking.

Bake in preheated 425° oven for 30 to 35
minutes.

VARIATION:

(a) Rye and Caraway Bread

Add 1 tablespoon caraway seeds when adding
rye flour in above recipe.

3 Whole Wheat Bread

Yield: 4 loaves (use 814” x 414” bread pans).
Scald
1144 cups milk |
Pour into a large bowl and add
14 cup lightly-packed brown sugar
2 tablespoons salt
14 cup shortening
Stir until shortening melts.
Add
214 cups lukewarm water
Cool this mixture until lukewarm.
Meanwhile, dissolve
2 teaspoons sugar

a

in

1 cup lukewarm water
Over this, sprinkle

2 packages active dry yeast*
Let stand for 10 minutes. (Keep at a tempera-
ture of about 80°.) Then stir briskly with a
fork.
Add softened yeast to lukewarm milk mixture.
Stir.
Gradually beat in

6 cups whole wheat flour

*To use fresh yeast see ‘‘Note’’ page 6.

10 Purity Pre-Sifted Flour — the Modern All-Purpose Flour

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