Show by & by 1969 Map by for A selection of breads (See drawing for identification) In the basket: (1) Cheese-Paprik- a Bread (2) Arab Bread (3) Sour French Bread On the map: (4) Anadama Bread (5) Cinnamon Bubble ’n’ Swirl (6) Pepper Bread (7) Norwegian Wheat Bread (8) Sour Rye Bread (9) Raisin Black Bread cross-countr- y Pull-Apa- There's rt a fantastic revival taking place in kitchens fiom coast to coast: baking Yeast sales have risen phenomenally also the demand for various kinds of Hours It’s all part of the home-maker- ’s desire to create a central part of the family's nutrition and also a sincere effort to exercise some conliol over just what ingredients are going into that central part The magic ingredient of bread making is east without which the bread would be hard X and unappetizing Yeast is a living microscopic plant It works with the sugar in a recipe to produce cat bon dioxide Ibis is Hat wheat flour to make breads and rolls The interest in home bread baking has also fostered the creation of enriched natural bread-flou- r e wheat enblends: enriched riched white-cor- n blend and enriched white-ry- e white-whol- what makes the dough rise wheat flour is the As for flour type used most frequently although whole wheat flour rye flour oatmeal and other cereals sometimes are combined with se se blend We have used the Rapidmix method in our recipes as it saves time and energy The dry active yeast is mixed with some of the dry ingredients Hie liquid is warmed to 120' mix-lur- e F and beaten into the yeast-flou- r The dough formed rises faster because it is warmer and therefore perfect for yeast F-1- 30 fermentation Continued FAMILY WEEKLY Octobor 15 197? 9 |