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Show Bread's especially tasty in fall By LUCILLE STRINGHAM When there is a feel of fall in the air, warm bread from the oven smells wonderful. The warm crusty crus-ty slices add a delightful touch to your meals. Warm muffins for breakfast and nutrition along with much enjoyment enjoy-ment in eating. CINNAMON SWIRL MUFFIN BREAD V cup plus 2 Tbsp. corn meal 1 cup boiling water 1 cup milk ' cup margarine 4-5 Va cups flour V cup raisins 2 Tbsp. yeast 2 Tbsp. sugar 2 tsp. salt V tsp. soda FILLING: Va cup sugar 2 tsp. cinnamon stir to dissolve. Add tomato mixture, mix-ture, 3 cups flour, yeast to mixer' bowl. Beat with electric mixer for 2 minutes. Mix enough flour in with a spoon to make a soft dough, knead on a floured board for about 8 minutes, mi-nutes, forming a smooth elastic dough. Place in a greased bowl and let rise until double. Divide dough in half and shape into loaves. Place in greased loaf pans. Let rise until about ab-out doubled. Bake in hot oven for 25 minutes, 400-425 degrees. Makes 2 loaves. BLUEBERRY OATMEAL MUFFINS 3 cups biscuit mix Vi cup brown sugar cup oatmeal 1 tsp. cinnamon 2 eggs, well beaten 1 'A cups milk Va cup melted butter or margarine mar-garine 2 cups fresh blueberries, or 2 cups dry pack, or 2 cups drained canned Combine biscuit mix, brown sugar, oatmeal, and cinnamon. Mix eggs, milk and melted butter or margarine. Add liquid to the dry ingredients all at once, and stir just until blended. Fold in the blueberries. blueber-ries. Spoon into greased muffin tins, filling two-thirds full. Bake for 15-20 minutes at 400 degrees or until un-til brown. APPLE MUFFINS 2 cups flour 4 tsp. baking powder ': tsp. salt Vi tsp. cinnamon Va tsp. ginger Va cup sugar 1 egg, beaten 'A' cup melted shortening or vegetable oil lh cup milk Vi cup applesauce Sift dry ingredients together. In a ' separate bowl, beat the eggs; stir in oil or shortening, milk, applesauce. Pour into dry ingredients and stir only enough to mix ingredients; batter will be lumpy. Spoon batter into muffin pan that has been greased or use paper liners for muffin muf-fin tins. Fill about two-thirds full. -Topping: 2 Tbsp. brown sugar 2 Tbsp. chopped nuts Vi tsp. cinnamon Mix together and sprinkle on top of each muffin before baking. Bake at 400 degrees for 25 minutes. Makes about I dozen muffins. SYRIAN POCKET BREAD 5-5 Vi cups all purpose flour 2 Tbsp. yeast 2 cups milk 3 Tbsp. sugar 3 Tbsp. shortening 2 tsp. salt In a large mixing bowl combine 2 cups of the flour and the yeast. Heat milk, sugar, shortening, salt just until warm, stirring to melt the shortening. Add to the dry mixture. mix-ture. Beat at low speed with electric elec-tric mixer or with a wire whip for about 3 minutes making a smooth batter. With a spoon stir in enough of the flour to make a stiff dough. Knead until smooth and place in greased bowl and let rise for 45 minutes. mi-nutes. Punch down and form into balls I '2 inches in diameter. Makes about 32 balls. Roll each ball into 4 inch circle and place on ungreased cookie sheet. Bake at 400 degrees for 7-9 minutes. Remove from pan and cool on cloth covered surface. Cover while still warm to keep moist. Store in plastic bag in refrigerator. re-frigerator. Best served right away with a variety of fillings. When rolling roll-ing cirles do not turn dough over, roll on one side only. When baked cut in half and open pocket for the fillings. In a small bowl combine water, milk and margarine. Cool to lukewarm. luke-warm. In a large bowl combine V cup corn meal, 3 cups flour, raisins, salt and soda, yeast and sugar; mix well. Add the milk and water mixture and mix well. Add enough of the remaining flour to make a stiff dough, knead on lightly light-ly floured board, about 5 minutes or until dough is smooth. Divide dough in half. Combine sugar and cinnamon in a small bowl. Roll each half of the dough into a rectangle 15x7 inches. Sprinkle with the sugar cinnamon mixture. Roll up each piece tightly starting at the narrow end of dough. Seal edges. Place in greased loaf pan that has 1 Tbsp. corn meal sprinkled on sides and bottom of pan. Let rise about 45 minutes or until double in size. Bake at 400 degrees for 30 minutes. Remove from pans to cool. Cut into Va inch slices and toast. Serve with butter. TOMATO BREAD 2 cups tomato juice 2 Tbsp. butter or margarine 3 Tbsp. sugar 1 tsp. salt Va cup ketchup 1 Tbsp. yeast Va cup warm water 7 cups flour Heat tomato juice with butter or margarine until melted. Add sugar, salt, ketchup. Cool to lukewarm. Sprinkle yeast on warm water and |