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Show This Week's RECIPE . . . Mrs. Pearl Swain submitted a recipe this week for a favorite favor-ite Prune Bread, which would be a treat for any family. PRUNE BREAD 1 cup milk, scalded and cooled 4 tbs. sugar 1 cup luke warm water 1 egg slightly beaten 2 tbs. melted shortening 1 tsp. salt 5 cups flour 1 yeast cake or pkg. dry yeast lVz cups cooked prunes cut from pit. Dissolve yeast in the luke warm water. Let stand ten minutes. min-utes. Add sugar, shortening and beaten egg to milk. Add yeast to milk. Ada iiour ana mix wen turn out on floured board. Knead well and place in a greased bowl. Cover and let rise until double in bulk. Punch down and let rise again. Knead again and place in greased bread pans. Let rise until double in bulk. Bake in preheated oven at 350 degrees for 45 minutes. Makes two loaves. |