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Show 17 .' .'"ilssi'islri " iTf" rh i i BMliflLfcMjm mifl ffr irr irtfin i uTT "f. V " ; f - - X v , i - J . j Treat the Family to Yeast Rolls See Recipes Below) Bake with Yeast NO MATTER HOW simple a meal, its appeal can be enhanced en-hanced greatly with freshly baked, yeast-leavened bread or rolls. There's a certain home-like charm about baking with ;' j yeast and the ' ii ' wonderful I r a -JprLrg T grance that fills Wrlft'V kitchen with ?"'flf!5-J baking of this kind r35(ijifcX which most home-tcv"" home-tcv"" makers enjoy. With a good basic recipe that you have learned to perfection, you can turn out many different styles and varieties of rolls. They're fun to make, and it's nice to serve them fresh and sweet-smelling right from the oven. HERE'S A GOOD recipe for bread type rolls which is easy to follow: Rolls 94 cup milk cup sugar 2 '4 teaspoons salt 454 tablespoons shortening 94 cup lukewarm water 1 package yeast, compressed com-pressed or dry granular ib cups sifted all-purpose flour Scald milk, add sugar, salt and shortening; stir until dissolved. Cool to lukewarm. Place lukewarm water into a large bowl and sprinkle or crumble in yeast. Let stand until dissolved, about 5 to 10 minutes. Add lukewarm milk mixture. Stir in 2Vi cups flour and beat until smooth. Add remaining 2Vi cups flour and mix thoroughly. Turn dough out on lightly floured board and knead until dough is tightly stretched and shiny, feels springy and elastic and does not stick to the board. Place in a lightly greased bowl and brush top with melted shortening: Cover with towel, let rise in a warm place, free from draft, until double in bulk, about one hour and 25 minutes. When doubled in bulk, punch down and turn out on lightly floured board. Shape rolls as desired. Cover with a towel and let rise in a warm place until double in bulk. Bake in a hot (425) oven for 20 minutes. DAD AND THE youngsters will love these little doughnuts, and they're no chore V to m a k e since you simply have to drop spoon-f spoon-f fuls of the batter ( Cj 1 i"10 frying fat, i thus saving the yvr" -r'a:N uss anc Mother VcVli Jft- f r0ulS and jf cutting. They TtSijl' ff are made from sisi- IJ a yeast-leavened batter that will keep nicely in the refrigerator for a day or two, so you can have nice, fresh doughnuts for several days. Glaze them, if you want to be fancy, or toss them in plain or cinnamon cin-namon or orange sugar. Kitchenette Doughnuts (Makes about 3 dozen) 1 package yeast, compressed or dry granular cup lukewarm water 1 cup milk Vi cup sugar SA cup melted shortening 1 teaspoon salt 2 eggs 3!i cups sifted flour (about) LYNN SAYS: Use These Success Tips When Baking with Yeast A yeast dough is rather sticky when you first begin to knead it, but this does not mean that too little lit-tle Cour has been used. As kneading knead-ing continues, the dough becomes smooth and satiny. Moderately soft doughs make the best breads, so do not use too much flour during kneading. If you like crusty rolls after baking, bak-ing, place the rolls in a pan about one inch apart. LYNN CHAMBERS' MENU Glazed Smoked Butt with Apple Rings Baked Potatoes Green Beans Pear-Grape Salad , Hot Rolls Butter Beverage Coconut Tapioca Pudding Recipe Given J2 teaspoon vanilla Fat for frying Soften yeast in lukewarm water. Scald milk; add sugar, shortening and salt. Cool to lukewarm. Add 1 cup flour and beat well. Add eggs and beat well. Add softened yeast and mix until dough is smooth. Add remainder of flour to make a stiff batter. Add vanilla and mix until smooth. Cover and let rise until light and bubbly, about one hour. Stir down and cover; let rest for 10 minutes, while heating fat to moderate mod-erate temperature (350). Drop batter bat-ter from teaspoon into hot fat and fry doughnuts about 1 minutes on each side until golden brown. SUGARY CINNAMON Twists are a good way to keep cool weather meals interesting as well as nourishing. nourish-ing. Try them, too, for refreshments, refresh-ments, with a mug of hot mulled cider, milk or a cup of steaming coffee. Sugary Cinnamon Twists (Makes about 2 dozen) 1 package yeast, compressed or dry granular Yt cup lukewarm water H cup milk V cup sugar 1 teaspoon salt 2 tablespoons shortening 1 egg 3 cups sifted flour (about) Yi cup melted butter or substitute sub-stitute 1 cup sugar 1 tablespoon cinnamon Soften yeast in lukewarm water. Scald milk; add sugar, salt and shortening. Cool to lukewarm. Add flour to make a aPA thick batter. Mix O (vy$ well. Add soft- ened yeast and 0w L eggs. Beat well. -v s. Add enough y) I (vn more flour to "y-c make a soft Ycy 'p dough. Turn out Jj on lightly floured " board and knead until smooth and satiny. Place in a greased bowl. Cover and let rise in a warm place for about IV2 hours, until doubled. When light, punch down. Let rest for 10 minutes. Mix together the 1 cup sugar and cinnamon. cin-namon. Prepare a 12x9-inch pan by greasing with butter and sprinkling with 3 tablespoons of the cinnamon sugar. Roll dough into a rectangle 10 by 20 inches. Brush lightly with butter; sprinkle a thin layer of cinnamon sugar over the dough. Fold the dough over in thirds so as to have long narrow strips of dough in three layers. Seal edge and flatten strip with rolling pin or hands. Cut crosswise into 1-inch strips. Roll each strip under hands. Place hands at each end of strip and twist by moving hands in opposite op-posite directions. Pick up dough at the two ends at the same time to let dough shape itself into a twist. Place twisis side by side into prepared pre-pared pan. Brush tops of twists with, butter and sprinkle with remainder re-mainder of cinnamun sugar. Let rise until doubled in bulk. Bake in a moderate (375) oven for about 25 minutes. Baking time of bread depends upon up-on the size of the loaves. A pound loaf will usually bake satisfactorily in 45 to 50 minutes in a hot (400 F. to 450F.) oven. Plain rolls bake in 15 to 20 minutes at this temperature. tempera-ture. Don't forget to add salt to your bread and rolls when mixing. It gives a lot of flavor to yeast doughs and also helps to control fermentation. fermenta-tion. Flour added to the dough after mixing will result in dark streaks and coarse textured bread and rolls |
