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Show By VERDA WILLDEN Among my treasured experiences are the visits with the lovely women who share their recipes with us each week. I find that the art of homemaking is not forgotten forgot-ten - that graciousness and hospitality are still very much alive. THIS WEEK we will feature some of the bread recipes of Mrs. Ralph (Beatrice) Littlewood, 1439 West 600 South. OATMEAL RAISIN BREAD 2 yeast cakes 13 cup lukewarm water 13 cup shortening '2 cup sugar 2 tsp. salt l2 cups scalded milk 2 beatert eggs 1 cup raisins IV2 cups Oatmeal 5 to 6 cups flour Dissolve yeast in lukewarm water. Add sugar. Set aside. Add shortening and salt to scalded milk and cool to lukewarm. Pour, over eggs. Stir in yeast. Add raisins, oatmeal and enough flour to make a soft dough, easily handled. Let raise one hour. DIVIDE DOUGH into two balls. Cover and let raise 10 minutes. Roll out on floured board and sprinkle with a cinnamon-sugar mixture. Roll up like a jelly roll and place in two greased loaf tins. Let raise 45 minutes then bake at 350 for about 50 minutes. For cinnamon-sugar filling mix 2 TB cinnamon with 13 cup sugar. YOU MAY frost this with a powdered sugar frosting if desired. These little raisin loaves are prize winners. LITTLE RAISIN LOAVES 1 pkg. active dry yeast Vi cup warm water 1 cup seedless raisins cup sugar '2 cup buttermilk or milk, scalded 334 cups sifted flour 2 beaten eggs '4 cup soft butter or margarine mar-garine l'2 tsp. salt SOFTEN YEAST in warm water. Combine raisins, butter, but-ter, sugar, salt, and buttermilk. butter-milk. Cool to lukewarm. Add V2 cups flour and beat well. Add softened yeast and eggs. Beat again. Add flour to make soft dough. Turn out on floured surface and knead untii smooth and elastic. (10-12 minutes) Place in lightly greased bowl, turning once to grease surface. sur-face. Cover and let double in bulk in warm place. About l'2 hours. Punch down. Form 6 balls. Shape in small loaves and place in 6 greased 4'2x2 X 2 inch loaf pans. If you do not have the small pans, these may be baked in larger pan, either as small loaves or larger loaves. Cover and let rise until almost double (45-60 min.). BAKE IN moderate oven -. 375 for 20 minutes or until done. Cool and drizzle with confectioners glaze. Larger loaf will need to bake about 30 minutes. And here is a recipe for oatmeal bread with molasses. GRANDMA'S OATMEAL BREAD 2 pkg. active dry yeast '2 cup warm water l'4 cups boiling water 1 cup quick cooking oats 14 cup light molasses 13 cup shortening 1 TB salt J 6 to 6V4 cups sifted flour 2 beaten eggs SOFTEN yeast in warm water. Combine boiling water, oats, molasses, salt and shortening. Cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs, and yeast. Beat well. Add enough flour to make soft dough. Turn out on lightly floured surface. Cover and let rest 10 minutes. Knead till smooth (about 10 min.). Place in lightly greased bowl, turning dough once. Cover and let rise in warm place until double (about l'2 hours). Punch down. Coat 2 well greased pans with 2 TB rolled oats each. Divide dough in half. Shape into loaves. Place in pans. Cover and let almost double (45-60 min.). Brush with mixture of 2 egg while and 1 TB. water. Sprinkle lightly with rolled oats. Bake in moderate oven - 375 for 40 minutes or until done. Cover with foil after baking 15 min. if tops are getting too brown. |
