OCR Text |
Show XXTHEN you're baking your ' bread and rolls, be certain lo turn them out of their pans as soon as baking time1 is finished. This will prevent them from steaming steam-ing in the pans and becoming soggy. After dough has been mixed, do not add any more flour, as flour added later will cause dark streaks In raised doughs. Yeast doughs require the flavor development necessary to their appetizing goodness, and this is contributed in a large measure by the salt added to the mixture. .How do you test for dough which has risen to "double in bulk"? Make an indentation with one finger and if it remains the dough is ready to be shaped and molded. Potato water is excellent for use in yeast doughs' because it quick- RECIPE OF THE WEEK Mocha Pecan Sauce (Makes 1 cups) 1 cup sugar V3 cup strong black coffee 3 ounces (squares) chocolate, melted cup evaporated milk V2-cup pecan meats Boil sugar and coffee to soft ball stage (234F.) when a small amount is dropped in cold water to form the soft ball. Pour slowly over chocolate. Stir until un-til smooth, add milk and beat until mixture is creamy. Add nut meats and serve hot or cold over ice cream. ens the action of the yeast and also helps the dough keep its moist-ness moist-ness longer after baking. Get into a rhythm while you knead dough as it makes fun of this job. Eight to ten minutes of kneading are usually required for the- first kneading while two minutes min-utes of punching are usually all that are necessary for a second kneading. Like a soft surface on baked rolls and bread? Brush them with melted melt-ed fat or butter just before baking. Like a crusty surface on baked yeast doughs? Brush the dough before be-fore baking with an egg which has been beaten slightly with two tablespoons table-spoons of cold water. A pinch of saffron adds a rich yellow color and good flavor to sweet yeast doughs. Be very sparing, spar-ing, however, in adding the saffron |