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Show f- ' l v ? - - ; f. . - - , t . . ur r i- y ; ;z rr r 2 $ 5 s 5 2 2 2 2 5 - I r . zi ?r i i: : s ? 2 5 21 2iS2i GERMAN BREAD Julia Neslen has been baking German holiday bread and frcc.mg it, ready for good eating. The bread, as well as the orange rolls, can be baked weeks before the real busy holiday season, ready to warm and eat at short notice. In fact these baked goodies are delicious at any season of the year. mixer until too stiff, then use a wooden spoon to stir in remaining re-maining flour, it is not necessary neces-sary to knead this dough. Let rise until double in bulk, stir down and let rise one-half hour. Turn out on floured pastry cloth or board, divide dough into two balls. Roll each ball into a very thin circle, spread with a little soft butter or margarine mar-garine then sprinkle with about one half cup sugar mixed with about V cup grated orange rind.oraccordingtotaste. Roll in tight roll as a jelly roll. CUT INTO slices and place in greased muffin tins. Let rise until doubled and bake in a 375 degree oven until lightly browned. Remove from pans and while hot glaze with a very thin glaze, using: 1 'h cups powdered sugar 2 Tbsp. soft butter 1 Tbsp. grated orange rind orange juice or concentrate to thin EAT WHILE warm, or freeze and warm for good eating. eat-ing. This amoung makes about 24 large rolls or 30 smaller rolls. By KATHRYN JENNINGS 451-2027 Julia Neslen has already baked and stored in her freezer a number of loaves of German holiday bread. It is ready for giving to friends and the fruity fragrant bread is delicious. It's a ready snack to serve to guests who might drop in. The bread keeps well for month in the freezer. There is a request for orange rolls, which is given below. JULIA HAS been baking this special bread for as long as she can remember. Her mother taught her how to make the bread. She starts early to bake for holiday ealing. The bread is also tasty to toast and serve with a hot drink. GERMAN HOLIDAY BREAD 2 cups boiling water 1 cup shortening 1 cup sugar 2 tsp. salt 1 cup raisins 2 cups currants 1 Vi to 2 cups citrus fruit cake mix or 2 cups small colored gum drops. POUR THE boiling water over all the above ingredients which have been mixed in a large mixing bowl. Cool to room temperature and add the following: 2 cups warm water 1 cup powdered milk 2 heaping Tbsp. dry yeast 8-10 cups flour MIX WELL AND let rise until un-til double in bulk, it is not necessary to knead this dough . Turn onto a floured board or pastry cloth and shape into 4-5 round loaves. Place on greased cookie sheets to rise, so they do not touch. Loaves may be baked in medium sized greased loaf pans. Afterdoubleinbulk, bake at 350 degrees for 45 minutes mi-nutes or until light brown and done. The loaves may be iced with a thin powdered sugar frosting of your choice. Cool loaves and store in freezer after wrapping and placing in plastic bags. JULIA HAS lived in the Bountiful area since 1968, moving from Salt Lake City. She spends a day or more at the Golden Years Center each week and enjoys tole painting and oil painting and visiting with friends there. She has often decorated lunch tables at the center. She is a beautiful quilter and has made 15 quilts for last Christmas giving. SHE HAS a son, Bruce Sloan, who lives in Salt Lake City, and a daughter, Mrs. Robert (Irene) Shaw of Bountiful; Bounti-ful; nine grandchildren and three great-grandchildren. There have been several requests re-quests for orange rolls which are good served with meals during the holidays or for a snack with a beverage. These w ill keep in the freezer for several sev-eral months also, warmed in a hurry for delicious eating. ORANGE ROLLS 2 Tbsp. dry yeast V3cup warm water Vi cup sugar cup oil or margarine 1 cup warm water or milk 3 eggs, well beaten 1 tsp. salt 4'j cups flour DISSOLVE yeast in the warm water. In large mixing bowl beat sugar with oil or soft margarine, the cup of water or milk, or use reconstituted dry milk, add beaten eggs, salt, yeast and flour, beating with |
