THE MANITOBA HEALTH COOK BOOK

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Quick White Bread

2 cakes compressed 1’ Y. salt 12 ¢. bread flour yeast 1-3 c. lukewarm water 4 T. shortening 2 c. scalded milk 2 c. boiling water 4 T. sugar

Soften yeast in lukewarm water. Combine hot water and milk, add salt, sugar and shortening. Cool to lukewarm, then add softened yeast. Add flour to make dough of the desired consist- ency. Mix well. Turn on to floured board and knead. Place in large bowl or pan, well greased and cover tightly. Let rise until doubled. When light, fold under and let rise again. When light again, shape into loaves and put in greased pans. Let rise until Z'4 times original size. Place in oven, 425 deg. F., and bake about | hour.

White Bread (Slow method)

For slow method follow recipe given for quick method, except use only 14% cake compressed yeast. Mix and knead dough as directed. Cover tightly and let rise over night in temperature of 75 deg. F. In morning finish same as quick method. When using dry yeast, use | cake of dry yeast soaked for 30 minutes in 1-3 c.

lukewarm water.

Graham Bread

3 c. graham flour 2% c. liquid (hot) 2 T. b-sugar 3 ¢. flour 3 T. molasses 14 t. salt

Additional lukewarm water if needed. Use | yeast cake for 5 to 6hr. bread. '% yeast cake for overnight.

Rye Bread 6 1-3 c. rye flour 4Y, c. wheat flour 3 T. sugar 3 c. lukewarm water 5 t. salt 2 T. melted fat 1 to 2 cakes compressed yeast

Sift straight-grade rye flour with the white flour and proceed as for white bread, until ready to form loaves. Mould into long, sharply pointed loaves, place on a greased shallow pan or one on which flour or corn meal has been sprinkled. Rub fat lightly on tops of loaves. Cover and let rise until bulk has increased 134 times its bulk (about 30° to 45 min.). Make about 3 slashes with

a sharp knife at an angle across top of each loaf. Bake in hot 400

deg. F. oven 30 to 35 minutes. A pan of hot water should be placed in oven during baking. Remove loaves from pan and glaze with mixture of egg white and water.

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