Recipes for Good Home-Made Bread and
Sweet Goods

SPONGE METHOD
FOR MAKING FOUR LOAVES OF
WHITE BREAD

4 tablespns. sugar 4 cups sifted flour

4 tablespns. butter or 1 Royal Yeast Cake
lard (melted) 4 cups warm water, or

4 teaspns. salt milk, or potato water
(1% tablespns.)

In the evening soak Royal Yeast Cake in
luke-warm liquid and dissolve sugar in same.
Sift salt with flour and add to the liquid.
Beat well. Mix in melted shortening and
beat again. Cover and allow to rise in warm
place overnight. This is the sponge.

In the morning add 6 cups sifted flour
and knead on board to a dough which does
not stick. Cover well and allow to rise until
double in bulk. Roll gently, cut, and place
moulded loaves in well greased pans. Cover
and allow to rise until dough reaches top
of pans.

Bake in moderate oven and cool before
storing away.

BASIC SPCNGE RECIPES

A large variety of attractive bread, rolls,
coffee-cakes, etc., can be prepared by using
one general sponge recipe, which being the
“base” or start of the operation, is termed
“Basic Sponge.”

With this “Basic Sponge” the housewife
is able to produce very simply and easily a
variety of attractive breads and cakes. In
fact, there is no end to the possibilities
opened up by this “basic” recipe.

BASIC OVERNIGHT SPONGE

1 cake of Royal Yeast 1 tablespn, sugar

1 cup of lukewarm 4 cups of sifted bread
water flour

1 cup of milk

Soak the yeast cake for fifteen minutes
in the lukewarm water.

Dissolve the sugar in the milk and add
same to the dissolved yeast cake. Add the
flour and beat thoroughly into a batter.
Cover and let rise in a warm place, free
from draughts, overnight or until doubled in
bulk.

If this batter is started at 9 to 10 p.m.
it will be ready to use at 7 or 8 o’clock the
following morning.

It is advisable to add 1 teaspoonful of
salt to the above sponge in warm weather as
this helps to prevent excessive fermentation.

STREUSAL COFFEE CAKE

1% cups basic sponge
% cup light brown
sugar

2 tablespns. butter

1 egg

2 cups sifted flour
Add creamed butter and sugar to sponge;

egg well beaten; about 2 cups sifted flour to

make soft dough. Knead lightly, place in

greased bowl and cover up in warm place

until doubled in bulk (about 1% hours).

Roll out dough about % inch thick, cut,
and form into regular Coffee Roll shape,
prick with fork, brush top with melted
butter and sprinkle with Streusal Topping.
Let rise in warm place until light (about 30
minutes) and bake at 380° F. to 400° F.

This recipe will prepare 4 coffee cakes.

STREUSAL TOPPING

% cup butter % cup bread crumbs
% cup sugar 1 teaspn. cinnamon
% cup flour 1 tablespn. ground
almonds
Cream butter and sugar well —add
remaining ingredients and stir until well
mixed, dry and crumbly.

COFFEE CAKE

1 cup basic sponge % cup sugar
% cup milk 1 egg
2 cups sifted flour % teaspn. salt
% cup butter

Cream butter and sugar, add well-beaten
egg and milk to same, then add with sifted
flour and salt to 1 cup sponge, making same
into a soft dough. Knead lightly then place
in greased bowl. Cover and set in warm
location until doubled in bulk (about 1%
hours). Shape into regular Coffee Roll
shape, place on greased shallow pans, allow
to rise in warm place until doubled in bulk
Brush surface with melted butter and
sprinkle with nuts or cinnamon. Bake at
400° F.

DINNER ROLLS

2 cups Basic Sponge 1 teaspn. sugar
4 tablespns, melted 1 egg well beaten
shortening 4 cups flour (approx.)

% teaspn. salt 1 cup milk

To the Basic Sponge, add salt, sugar,
shortening, milk and egg. Stir well and
add flour enough to knead smooth. Cover
well and allow to stand in warm place until
double in bulk (about 1% hours). Knead and
form into rolls. Place apart on greased pan
and allow to rise until double in bulk. Bake
in hot oven for about 25 minutes.

Ask for Royal Yeast Bake Book—Sent Free.