Cinnamon Twist Bread (cont. )

bowl. Cover and let rise until almost double in bulk for about 1 hour. Divide
dough into 2 parts, round each part into a ball, cover and let rest for 10 min.
Roll each part to form a rectangle about 8 x 15". Sprinkle each with half of
sugar cinnamon mixture (2 tbsp. cinnamon and 1/3 c. sugar). Roll each rectangle
to form a loaf. Place with seam underneath in greased bread pan. Brush
lightly with melted shortening, cover and let rise until almost double in bulk,
about 45 minutes. Bake in a moderate oven (375°) for about 10 minutes, reduce
heat to 350° and bake about 50 minutes longer.

Mrs. R. Adair

LEMON BREAD
6 tbsp. butter 2 tsp. baking powder
1c. white sugar $c. milk
2 eggs well beaten 4c. walnuts

14 c. flour Grated rind of large lemon

1 tsp. salt

Cream butter and sugar; add eggs and lemon rind. sift dry ingredients, and
add alternately with milk. Add walnuts. For variation omit the walnuts.
Let rise 20 minutes. Bake in a moderate oven for about 1 hour. Remove from
oven and brush top and sides with a mixture of juice of half a lemon and zc.

white sugar.
Helen Trueb