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Show Home Made Bread: A Rare Treat Mrs. Daniel Witney has had plenty of experience making mak-ing bread and the following recipe has developed as her very best. When her family was all at home, she made so $much bread that they were usually Makes Good Bread . . . cutting new loaves on one side of the cupboard while on the other end, four or five were rising ready to bake. And now when the children come home they tell mother to mix a little extra so they can have a loaf. Her recipe is as follows: HOME-MADE BREAD (5 Loaves) 3 cups sifted flour i cup sugar 2 tablespoons salt 23 quart milk (scalded and cooled). 2 Yeast Cakes, dissolved in cup warm water to which 1 tea-spoonful tea-spoonful sugar has been added. Let stand 5 minutes. Sift flour, add remaining sugar and salt. Mix cup shortening into flour and add yeast cake and milk. If the milk is not enough to- make a soft dough, a little water may be added. The amount of liquid depends on the kind of flour. Knead dough about 10 minutes and let stand 2 hours (approximately). (approxi-mately). Kneed down and divide into five loaves. Let stand another 2 hours or until the loaves double in size. Bake in moderate oven about 350 degrees, one hour. r i ; ' : : t - -. , , - T i r;. . '-V''' '' ' . ' 'J C . :: '. ' -' .iam , "r ' : '"k ir" MRS. DANIEL WITNEY |