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Show This Week's RECIPE . . . Printed this week is a foundation foun-dation recipe for sweet yeast dough which can be made into several variations. This was submitted by Mary Lois Reich-ert, Reich-ert, home demonstration agent. SWEET YEAST DOUGH 1 yeast cake softened in 14 cup luke warm water, 85 deg. F., or 1 package (1 tablespoon) dry granular yeast softened in Vt cup warm water, 110 deg. F. 1 cup milk, scalded XVz tsp. salt Vi to Vz cup sugar 1-3 to Vz cup shortening 1 or 2 eggs, beaten 1 tsp. grated lemon rind, if desired 4V4 cups sifted flour (about) (use 1-3 to Vz whole wheat) Soften the yeast in the lukewarm luke-warm water. Scald the milk, cool. Add Shortening, salt and sugar. sug-ar. Add flour to make a thick batter. Add yeast, eggs and lemon lem-on rind. Beat well. Add enough more flour to make a soft dough. Cover and let -rest 10 to 15 minutes. Turn out on lightly floured board. Knead well until the surface is smooth and satiny, and is covered with tiny blisters. Place -in an oiled bowl. Cover tightly and let rise till slightly more than doubled in bulk, punch down and let rise 30 minutes. min-utes. Punch down and let rest 10 minutes. Then divide into two or three portions for the different things you wish to make. Keep the part of the dough you are not working on immediately, covered cover-ed tightly. If it must wait more than 20 minutes, give it another punch down. Shape into desired rolls. Cover Cov-er and let rise in a warm place until doubled in bulk. Bake in a moderate oven 20 to 25 minutes min-utes for medium sized rolls. Bake the coffee cakes and loaves 25 to 35 minutes. Yield about ZVz dozen rolls or three small coffee cakes. Orange sugar makes a good topping. ORANGE SUGAR Vi cup grated orange peel 1 cup sugar Grate the yellow peel from the oranges. Do not take off any of the white portion of the skin. Keep the grated peel free i from orange juice. Rub the grated orange peel into the sugar. Orange sugar makes a delightful de-lightful topping for any of the fancy breads. |