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Show TO 20lli SOUTH Lincoln High'.choof. up-and ' - LCO down Tiger hoopsters, who have , JUC YC D' P ANflllET.. JUUI IUMj UIIMIIIU Ul HIILn UUILIlnUL -...-Wil.h hi ihm tirat iccna nt 1 Q"1 U- 4 ..swi)iftw-.w;yw-v ::vV'.';.:it.v.iilt.; fu rs a tide' gair t. I en t iity ! p it w d it ecioi pru m U sw 1 ibill gair 4 1 wl . i' I V ti ( es t vout (i tin YOMEMADE BREAD on the tab!. J. And bread-making is not long-art! long-art! You can turn out even, crusty m it (just like Grandmother did. The et given here are for simple breads, for hot breakfast rolls, tea rolls or 114. making bread, you have your choice vo basic methods: The sponge method, h is the oldest, is used only occaaion-t occaaion-t se days. Try it for variety in your aj The basic recipe for the straight ,h method calls for combination of all ttZients at the first mixing. No-knead d is the 'streamlined method, and is , 0f popular for little breads, such at muf- inet ro"s and coffee cakes. r .' ooJis most, important points in breadmak-loeiir breadmak-loeiir to be certain ingredients are at the ' . temperature given in' the recipe, adequate time is allowed for rising ia an1 t-hof nff irian IrnAarlinor is. tli. boi red 1 cup lukewarm water 1 teaspoon sugar 2 cupa sifted flour Soften yeast in water. Then add the sugar. Lastly add lifted flour to form a thick batter, beating until amqpth. Cover and let rise in wins place until very bubbly, about one hour. DOUGH: 1 cup milk, scalded 2 tablespoons sugar 2 teaspoons salt 1 tablespoon shortening1 Combine this dough mixture, find cool to luke-vrann. luke-vrann. Stir down th sponge mixture and add these ingredients to it. Add enough additional flour (about 4 cups) to make a moderately stiff dough. Turn out and knead until smooth and satiny, about 5 to 8 minutes. Shape into ball and place in greased bowl; grease surface of dough lightly. Cover and let rise in warm place until doubted, about IVt hours. Punch down and let rise again, about 45 minutes. Divide dough into 2 equal portions; shape each portion into a ball. Cover and let rest 10 minute. Shape - into loaves. Place in 2 greased bread pans. Let rise until doubled, about 1 hour. Bake in moderately mod-erately hot oven, 400 degrees F., 50 minutes. BASIC K3 KXEAD EttAD Vi cup milk, scalded 3 tableapoons shortening BASIC WHITE EaEAD (Dough Method) 1 package veast : cup lukewarm water )2 cupa milk, scalded 2 tableapoons sugar ' ' 2 teaspoons salt . 1 tablespoon ahortening cups enriched flour (about) it Soften yeast in water. Then combine die milk, sugar, salt and shorteninc, and afcture to lukewarm. Then to this luke-iiiture, luke-iiiture, add two cupa of flour, stirring -e 4d softened yeast, then enough additional at make a moderately stiff dough. tox out o a lightly floured board and knead aaooth and satiny, S to 8 minutes. Shape -M and place in greased bowl. Grease the s j of the dough lightly. Cover and let , f a warm place until doubled, about 1 Vi rtj 'inch down and let ris again until F. ''Meant 45 minutes. Divide dough into ' pactions, and shape eaoh portion into vmi ball. Let rest 10 minutes. Shape into iuM ? P'ra into greased bread pans. Let xtol doubled, about' 1 knw Rslr wmA. his t h"t oven, 400 degrees F., 50 minutes. i-pouno loaves. 01 ! 01 fir U'rrr sria ash J BftJIl. hiiiil IrrtLAal nEt , (Spwjs Molhcd) rlC. I CDVUT. package yeast L:' 1 . i . aMMUlC VlUCl ' I and family. Mr. and Mrs F.lmpr "Would yon consider ' a merger?" gram. or tnree yeitra, ene wsis-awarded wsis-awarded sterling silver safety Bread making should not be a long lost or dying ari; get in the swing with one of these good bread recipes By JAYNE SKARF 1 tablespoon sugar or light corn syrup 1 Vi teaspoons salt Yt cup water 1 cake yeast, compressed or dry granular 1 egg 3 cupa aifted enriched flour First combine the milk, shortening, sugar, and salt. Then to this mixture add the water, to cool to lukewarm. Next add the yeast, and mix well. Blend in the egg. Next mix in the flour until dough is well-blended. (Dough will be softer than a kneaded dough.) Snap into loaf on well-floured board; placa m greased loaf pan and cover. Let rise in warm place until double in bulk, about 1 hour. Baka tn moderate oven. 375 degrees F., for 1 hour. NO-KNEAD DINNER ROLLS: Follow rscipe for No-Knead Bread, increasing shortening to V cup. After addition of flour, place dough in greased bowl and cover. Store in refrigerator or cold place at least 2 hours. Shape chilled dough on well-floured board into 18 cloverleaf rolls. Let rise in warm place until double in bulk, about IVi hours. Bake in moderately hot oven, 400 degrees F., for 20 minutes. FESTIVE FRUIT BREAD; To above recipe, blend in V4 cup diced citron, V cup raisins, V cup diced, candied cherries, V cup chopped nut meats and ' teaspoon ground cardamom before flour is added. Bake at 350 degrees F., 1 hour. NUT BREAD: Blenj in Vi cup chopped nut meats before flour is added. Bake at 350 degrees F., 1 hour. SPICV RAISIN BREAD: Blend in 1 cup raisins and 1 teaspoon cinnamon when flour is added. Bake at 350 degrees F., 1 hour. CHEESE BREAD: Blend in 1 cup grated cheese when flour is added. Bake at 350 degrees F., 1 hour. CINNAMON LOAF: RoU dough to 16 8-inch rectangle. Sprinkle with V cup sugar and 1 teaspoon cinnamon. Roll as for jelly roll, starting with 8-inch edge; seal edges and place in greased loaf pan. Bake at 350 degrees F., 1 hour. SWEDISH YEAST BREAD 2 cakea compressed yeaat . 1 cups sour milk, lukewarm Vi cup molasses 2 cups sifted, enriched flour 2 teaapoons salt 4 cnps rye or whole wheat flour " Crumble yeast in a bowl. Then add sour milk and molasses, and mix well. Sift together the enriched flour, salt, and other flour, then mix it well with yeast and milk mixture. Toss on floured board and knead until elastic, about S minutes. Divide the dough in half and put it into two greased loaf pans 5 x 10 inches. Place pans in warm place for dough to rise until it is double in bulk, about 2 hours. Baka m a hot oven, 400 degrees F., for 10 minutes. Reduce heat to moderate, 350 degrees F., and continue baking until bread is done, about 40 to 50 minutes. Yield: 2 loaves. Sprinkle Vl tablespoons of caraway seeds oa top of each loaf. ENGLISH OFD 1 cup milk, scalded Vi cup shortening 2 teaapoons salt ' 1 tablespoon light corn syrup 1 cake yeaat, compressed or granular 3 cupa aifted flour Combine the milk, shortening, salt, and syrup, then cool to lukewarm. Next add yeast, and mix well. Then add flour gradually and mix until dough is well-blended and soft. Roll out on floured board to 'i-lnch thick, ness. Cut with 3Vi-inch cutter. Place on baking sheet which has been sprinkled with ' 2 tablespoons table-spoons corn meal. Dust tops of muffins with additional 2 tablespoons corn meal. Let rise in a warm place, about X hour, or until light. Baka on hot, ungreaied griddle, reducing beat when muffins begin to brown. Bake about 7 minutes sSs1l By adding different ingredients t basic d o u f h , many Tariations are possible with no-knead bread on each side. Serve cooled muffins toasted wifc butter or marmalade. PEAN'JT BUTTER REFRIGERATOR ROLLS 2 cakes yeaat, compreaaed or dry granular cup lukewarm water 1 cup milk, scalded Vi cup sugar 2 teaapoons salt S cups sifted flour (about) 2 eggs, beaten 2 tablespoons melted shortening Vi cup peanut butter Soften yeast in water. Separately combine the milk, sugar and salt, and cool to lukewarm. Thea add 2 cupa of the flour to this milk mixture, beating until smooth. Lastly add the eggs, shortening, short-ening, peanut butter and softened yeast to this mixture, mixing thoroughlf. Add the remaining flour to make a soft dough. Knead until smooth and satiny; placa in lightly greased bowl. Grease top of dough lightly, cover well and store in refrigerator. When ready to use, remove from refrigerator. Punch down and let rest 20 minutes. Shape into rolls, place in greased pans and let rise until doubled. If you do not wish to keep dough m refrigerator, refriger-ator, let rise in warm place until doubled. Punch down, form into smooth ball and let dough rest 10 minutes before shaping. Baka in moderately hot oven, 400 degrees F 15 to 20 minutes. Yield: about 2 dosea rolls, , . CRA1CERRY K'JT ESEAD Vi cup sugar 3 cups flour 4 teaspoons baking powder 1 teaapoon salt Vi cup chopped walnute-Grated walnute-Grated rind 1 orange .1 egg, beaten 1 cup milk -2 tablespoons melted butter 1 cup cranberries Put cranberries through food chopper; mix with half the sugar. Sift remaining sugar with dry ingredients; add nuts and orange rind. Combine beateo egg, milk and melted butter and add te flour mixture. Fold m sweetened cranberries. Bake in buttered bread pan in moderate oven, 350 degrees F., about 1 hour. This bread slice best when on day old. ing- in 8 past six years, according to her record, and has shown re- Leadership Meet I party on Monday evening. |