| OCR Text |
Show ' f ' jjjjtodayfc staff of Htejji HOME COOKING PAYS BIG DIVIDENDS . MJ.- wnMWTf,. MMWBl ' f 3 rl Cooking is one hobby that pays a variety of dividends today. When someone in the family gets "hooked" on recipes and cooking from scratch, meals invariably improve. im-prove. Entertaining at home offers a chance to show off and saves considerably on restaurant bills. Eventually fewer convenience foods appear ap-pear on the grocery bill and that can make a big difference. differ-ence. As hobby cooks acquire experience, recipe innovations innova-tions bring greater satisfactions. satisfac-tions. Sharing a home baked loaf or a glass of special jelly with a friend makes a trea-. sured gift no one can duplicate. dupli-cate. The recipe for Green Bean and Bacon Bread makes a delicious accompaniment accom-paniment for soup and salads. This is a batter bread that doesn't have to be kneaded. The recipe makes two 9-inch square loaves that cut nicely into squares for serving. Serve one warm and freeze or give away the other loaf. Batter breads are more open in texture than breads that are kneaded. So they crumble easily and do not slice as smoothly. They also toast nicely, sliced into 12 inch slices, brushed with melted margarine and dried out in a low oven. They can be used in place of crackers with appetizers and spreads. GREEN BEANS AND BACON BREAD Makes 2 loaves 12 pound fresh green beans Boiling salted water 7 slices bacon . 3-174 to 3-44 cups unsifted white flour 1- 12 cups unsifted whole wheat flour 2 cups warm water (105F.-115F.) 2 packages Fleischmann's Active Dry Yeast 3 tablespoons sugar 2- 12 teaspoons salt 1 egg, beaten (at room temperature) Wash beans and snap off both ends with a sharp knife. Slice lengthwise to make French-style green beans and cut into 1-inch pieces. Cook in boiling salted water for 5 minutes, drain well and cool. Set aside. Cook bacon until crisp; drain reserving 3 tablespoons table-spoons drippings. Crumble bacon into tiny pieces. Set aside. Mix together 2 cups white flour and whole wheat flour. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, bacon drippings,- egg and 3 cups flour mixture; beat until smooth. Stir in crumbled bacon, green beans, remaining flour mixture and enough additional addi-tional white flour to make a stiff batter. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes. Stir batter down. Beat vigorously, about 12 minute. min-ute. Turn into 2 greased 9x9x2-inch baking pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. -f Bake at 400 F. about 35 minutes, or until done. Remove Re-move from pans and cool on wire racks. |
