Show 7"W © r “ fj f ' ' 'vi V ‘wy1 A'- i’ 'Viji - i'rf i - v ’Tv - ' :v - tA a j "vrsH'V vStiVt :ivV iPMaMM r'j BBEAPitWORWEGMW WHEAT : r: - ft jvi1 s :4jN v - - v '' s'r' I - J (w JV& vv lvj V - £'' 1 V f'l r” - lpk8sacftyyMst ‘ cmp wf 1 ' v ' 5 epHr sup mad" : O v () L Combine j- f ' - - : - ' !t— flour’ In a bags f1 1 bowU (horourfdy mix 1 cup flour mixture sugar salt wheat gem cardamom and : undlssoived active dry tCorrtorw mile water and margarine in a saucepan Heat over low heat until Bquid is waraLt (Margarine does not I® yaetj8JE8' I $':?§$ I KSi need to 3 Gradually add hot ’milk mbdura diy bgredientx beating with electric mixer set at medium speed for 2 utes scrape bowl occasionally $ 4 Add 14 cup flour mixture or 'flour mixture to mbke a thick batter fyfc&P :J i Beat at high Hed for 2 minutes scrap- - 1 f ' ew§ f ing bowl occasionally: 4 tVNt f‘V $? vSZ S? f T & i o M' wv vwj 5- - -- v enaii' additional flour mix ?ture to make a soft dough flf nacee sary add additional i white flourto : & Stir in ! V e - I obtain dedried dou() !? 4 Turn out onto Itfifly floured boardj-'knead until tmoodi and elastic’ about ! I I 8 to tonteutesi 7 Place In greased bowli turning to greiuw taCowri ktrisehi a warm buk about 45 fV - r: ndnulefe:vxf I & Punch doui down turn put onto igtoty floured board1? DMde in half then shape each half Into a round loaf and flatten styddly 9 Place hi 2 greasedS-incpie pans Start near die Center of each loaf and Indi rdeeRVV'? make 6 ’cuts- - about the to slightly curving edgee of the 'Cover' and let rise 'in a ’warm : free from draft' until doubled In : about 30 I minutest Id Just before rising timeUupprdieat4M oven to 400 F Bake loaves for 30 to minutes or until done Remove from ' pie pans and cord on wire racks For I soft crust brush With additional melted h : ? loaf" placv: buBJp- margarine if desired WMake 2 formes I I I r i |