BREADS 9

BRAN MUFFINS - Mrs. Fred Cleverley

1/2 cup white sugar 1 cup flour

1 cup bran | ] cup sour cream
1 egg l tsp soda

salt

Bake in moderate oven.

DOUBLE QUICK COFFEE BREAD -Mrs.W.L.Franke.

3/4 cups warm water 1 pkg yeast
1/4 cup sugar 1 tsp salt.
2 1/4 cup sifted flour 1 egg

1/4 cup soft shortening or butter

In mixing bowl dissolve yeast in water “e sugar and
salt and half the flour, Beat thoroughly &2 min. add
egg and shortening. Then beat in gradually remaining
flour until smooth. Grease 8 x 9 pan and drop small
spoonfulls over the entire bottom of pan. Sprinkle
with following: . 7

Mix 2 tablespoons butter 1/3 cup brown sugar 2 tbls
flour 2 teaspoons cinnamon 1/2 cup chopped nuts.
Cover and let rise until double in bulk. Bake until
brown about 30 minutes in oven 375 degrees.

OATMEAL BREAD - Elizabeth Sutherland.

Add 1 cup boiling water to 1/2 cup rolled oats and 1
tablespoon shortening. Stir well and let stand 1 hour
Add 4 tablespoons molasses and 1/2 teaspoon salt,
crumble fresh yeast cake in 1/4 cup lukewarm water
when soft beat into the rolled oat mixture add 2 1/2 cups

of sifted all purpose flour and 1 tbls wheat germ. Kneed
on a flour board until smooth place in an oiled bowl
cover and let rise warm place until light about 1 1/2 to
2 1/2 hours. shape the dough into two small loaves and
place oiled casseroles let rise again until light about.

1 1/2 hrs. Bake in 375 degrees oven for 45 min.