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Show Three Loaves at aTime by Beth Merriman PARADE FOOD EDITOR Making bread is in fashion with the young, as well as with homemakers of all ages. Here is a recipe that will delight everyone because it is made according to a brand new method. The recipe provides enough for three loaves in one batch, to be frozen, or baked one, two or three loaves at a time. The photograph shows one "loaf" flat and frozen, one thawed and shaped ready to rise, and one baked, sliced, and ready to serve. You can see the beautiful even "crumb" of the finished bread but wait until you taste its lusty whole wheat flavor! The family will call for a repeat performance, friends will clamor for the recipe. We know, because our "taster" all wanted a copy! Freezer Whole Wheat Bread cup milk V2 cup firmly packed light brown 1 sugar cup granulated sugar 2 tablespoons salt V2 cup (1 stick) butter or margarine a 2Va 3 3 7 115) cups warm water (105 packages active dry yeast cups unsifted whole wheat flour to 8 cups unsifted white flour Melted butter or margarine 12-in- FROM PARADE'S TEST KITCHEN 12-in- ch 2j 2V2-inc- what else is cooking... When you peel vegetables, place paper towelling on the work surface to collect the peelings. When you finish, gather up the paper around the peelings and discard in one easy gesture. TIME SAVER: ancient and honorable onion was, so they say, included in the cargo of Noah's Ark, consumed by the ton by the builders of the Cheops pyramid, fed to Alexander the Great's legions to provide courage. And how in the world could we cook without it? By the way, the large, mild onion known as the Gentle Giant, comes to us from the fertile fields of Idaho and Oregon, and is called the Idaho Oregon Sweet Spanish Onion. Wonderful used raw, in salads and such. NO TEARS: The salt and cup butter. Stir until butter melts. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, whole wheat flour and 1 cup white flour; beat until smooth. Stir in enough additional white flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 12 minutes. Cover; let rest on board 15 minutes. Roll each. rectangle. Cut into 3 equal pieces, 6 x dough out into 18 x Brush with melted butter. Stack dough on a greased baking sheet, brushed side up, placing plastic wrap between each piece. Cover sheet tightly with plastic wrap; place in freezer. When frozen, separate pieces of dough and wrap each with plastic wrap. Keep frozen up to 4 weeks. Remove from freezer. Unwrap and place on ungreased baking sheets, brushed Scald milk; stir in brown sugar, granulated sugar, side up. Cover; let stand at room temperature until fully thawed, about hours. Roll each piece to an 8 x end, roll dough rectangle. Beginning at an as for jelly roll. Pinch seam to seal. With seam side down, press down ends with heel of hand. Fold underneath. Place each, seam side down, in a greased 8V2 x 4V2 x h loaf pan. Cover; let rise in warm place, free from draft, until in doubled bulk, about 2 hours and 15 minutes. Bake on lowest rack position at 375' about 35 minutes, or until done. Remove from pans; cool on racks. Makes 3 loaves. To bake without freezing: After shaping, let rise in warm place, free from draft, until doubled in bulk. (Unfrozen dough will rise faster than frozen dough.) V2 es Use coffee cans with plastic lids as cannisters. Paint them, glue on labels and varnish the labels to make them waterproof. Decorate with decals if you like. Fill the tins with such foods as raisins, nutmeats, tea, rice, or use to hold your supply of book matches. HANDY TINS: Add lemon juice to the water used for making ice cubes for iced tea or tall fruit drinks this summer. TANCY CUBES: PHOTO BY WAITER STRELNICK |