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BREADS

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Add

6 to 614 cups Pre-Sifted PURITY
All-Purpose Flour

Work in last of the flour with a rotating mo-

tion 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
the top slightly. Cover and let rise until
almost doubled in bulk—about 114 hours—
keep the 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 the greased pans and grease the tops.
Cover and let rise for 1 hour or until almost
doubled in bulk.

Bake in preheated 400° oven for 30 to 35
minutes.

VARIATION:

(a) Molasses Whole Wheat
Bread

Prepare as for Whole Wheat Bread, but sub-
stitute 4% cup light molasses for the 144 cup
lightly-packed brown sugar. Decrease the
lukewarm water to 2 cups.

4 Porridge Bread

Yield: 4 loaves (use 814” x 414” bread pans).
Pour
3 cups boiling water
over : .
2 cups rolled oats ——
14, cup shortening
Stir until shortening is melted and let stand
for about 20 minutes, stirring occasionally.
Meanwhile, dissolve
2 teaspoons sugar
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 to the partially cooled rolled oat mixture
2/, cup light molasses
4 teaspoons salt

+

Cool to lukewarm.

Add softened yeast to the lukewarm rolled
oat mixture. Stir.

Beat in
214 cups Pre-Sifted PURITY
All-Purpose Flour

Then add another

514 to 6 cups Pre-Sifted PURITY
All-Purpose Flour

Work in last of the flour with a rotating mo-
tion 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 almost
doubled in bulk—about 14% hours—keep the
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 !et rest for 15 minutes.

Shape each ball of dough into a loaf. Place in
the greased pans and grease the tops. Cover
and let rise for 1 hour or until almost doubled
in bulk. :

Bake in preheated 400° oven for 30 to 35
minutes.

5 Purity Easy Loaf
(Makes four 844 x 41%%-inch loaves)
Scald

234 cups milk

Pour into a large bowl and add
14, cup granulated sugar
2 tablespoons salt
14, cup shortening

Stir until shortening melts. Cool to lukewarm.

Meanwhile, dissolve
1 tablespoon sugar
in
114 cups warm water
Over this, sprinkle

3 envelopes active dry yeast*

Let stand for 10 minutes. (Keep at a tempera-
ture of about 100°F.) Then stir briskly with a
fork. Add softened yeast to lukewarm milk
mixture. Stir.

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

Bake easier, bake better with Purity Pre-Sifted Flour