Tucson Daily Citizen from Tucson, Arizona on February 1, 1973 · Page 20
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Tucson Daily Citizen from Tucson, Arizona · Page 20

Tucson, Arizona
Issue Date:
Thursday, February 1, 1973
Page 20
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PAGE 20 T U C S O N D A I L Y C I T I Z E N THURSDAY, FEBRUARY I, 1*73 Baking your own bread can bring great satisfaction · I went to a dinner party the other night where something rather remarkable and heartening happened. After coffee, one of the .guests got up and "said to his wife, "We must leave now. I have to set my ·bread." This man had never cooked before in his life. He just had this thing about making his own broad. When you think about it, bread bakr.ig make:s more sense than souie other forms of culinary endeavor. The disappearance of the neighborhood baker, the pushing of those abominable, tasteless, plastic loaves that fill the supermarket shelves are warnings that the day is coming when we'll be forced to make our own bread or'write off one of the greatest and simplest pleasures of the table. Turning out an honest loaf is less work than you might imagine, and soothing therapy as well. All that kneading and punching down will soon get rid of the day's frustrations. Nor do you have to make a big batch. I bake a single loaf at a time' and it keeps up to a week in a plastic bag in the refrigerator. Proper hard-wheat bread flour is not easy to find in this country; but well worth searching for.' The quality ; of granular yeast has improved considerably, but if you prefer to use fresh yeast, as Tdo, that may present a problem too. If you can't find it in the stores, try the bakeries. Ask for it casually, as if it had never occurred to you that buying yeast in a bakery wasn't the most normal thing in the world, or they will act as if they are doing you a big favor in selling it to you. For a one-pound loaf, weigh a pound of flour or measure 3% to 3% cups of flour. Put'it in a four-quart bowl and add a good tablespoon of salt, preferably coarse or kosher. I like bread to be salty; it makes a , much better loaf. Cream a one-ounce cake of fresh yeast with one tablespoon sugar and then add % cup warm water -- hot tap water, about 105 degrees F. (For granular yeast, dissolve in the warm water before adding the sugar). While some say it is not necessary, I like to let the yeast proof (start to bubble) before adding it to the flour. When it has proofed, add another 3 A cup warm water. Make a well in the flour and pour in the yeast mixture. Mix the flour and the liquid together with a wooden spoon James Beard on food or your hands until the dough leaves the sides of the bowl pretty well clean (with some flours you may need .a small additional amount of liquid). Turn it out onto a lightly floured board and, w|th floured hands, knead away. Pat out the dough, fold it over and knead again. Be sure to turn it as you knead. When the dough ceases to be sticky; .feels firm and silky and blisters slightly as you work it, it is ready. Put it in. a buttered bowl, cover with a clean towel and let rise in a warm, draft-free spot. A slightly pre-warmed electric oven or a gas oven heated only by the pilot light is a good place. Wihen.it is doubled in bulk, which takes about one to 1% hours, remove to a floured board and punch down, then knead very well for three to four minutes, really giving it a beating down this time. Form the dough into a sausage shape and plop it into a well-buttered nine-inch loaf pan. Cover with.a towel and let rise for 45 minutes to one hour. Then bake in a 400-degrees F. oven for 40 to 45 minutes. Test 'by rapping the crust with your knuckles -- a hollow sound means it is probably done. Turn the loaf out onto a rack and rap the bottom. If it seems soft and doesn't give off a hollow sound, replace in the pan, upside down, and return to the oven for a few more minutes. Then cool, out of the pan, wrap in a towel and store in a plastic bag. I doubt you'll find a better loaf anywhere, and you (have the satisfaction of knowing you made it yourself. Copyright 1973 · 1 '£uh*U?Nu"u!*2.X~'^"" BOATLOAD of FRESH SEAFOOD SPECIALS I From Cool Clear Lake Superior Waters, Fresh f\19 WHITEFISH M.LR or PIKE ·** tB Trimrn«ii Pan lt«ady DELICIOUS Mouth Watering Whole Rex Sole SMOKED FINNAN HADDIE SMOKED CANADIAN 2 1 19 LB. KIPPERED HERRING ferr ^ Plenty of Fresh Eastern Oysters LOX 89' / L I HALIBUT JUMBO COD WHOLE WHITEFISI CHUBS 35' LI Garlic OT*^. Flavored.. 7 9 IB. H 59' / IE, 59' / IB FINE ORIENTAL FOODS CHOICE Salmon Halibut STEAKS Cut To Order MART 44641. Broadway Phone 327-C221 m-E. MONEY Assorted NO-DEPOSIT RITE SHORTENING 59* CROWN-O-GOLD FLOUR 89 Soda Pop WILSON'S 15 ez. CAN HOMINY LB. ROYAL SCOT PKG MARGARINE 5^95 Lunch Meat PLAIN CHILI 39' HAPPY CHINESE NEW YEAR U CH0Y II M. CM 4* r Bean Sprouts A\ BAR-S BEEF OR ALL MEAT WIENERS LA CHOY CHOW MEIN NOODLES 3iL CAN 2139 LA CHOY 5 QX. SIZE SOY SAUCE REYNOLD'S HOUSEHOLD FOIL 12" x 25' Roll $ STOKELY 303 CAN Fruit Cocktail HI-C Assorted 46 ox. CANS FRUIT DRINKS $ BAR-S Fully Cooked (3-10 Lb. Avg.) Boneless HAMS USDft "Owlet t Shoulder Round Bone FRESH WHOLE FRYERS Mirrell'i 45- Stlltr LUNCHEON 6., MEATS PKO MORRELL'S OR KREY'S PURE Lard 4 LB. PKG. Checkerboard Turkey Drumsticks BAR-S SLICED BACON USDA "Choict Good" WELL TRIMMED T-Bone Steak 49 LB. USDA "Otritt I «·*" FRESH RIB STEAKS FRESH Pork 4106L6.AVG. US0A "ft** I BLADE CUT Chuck Roast FRESH PORK Neck Bones FRESH PORK PIGS FEET ARIZONA LARCE SWEET JUICY SUNKIST NAVEL ORANGES 6 Ib, For DEL MONTE'S LARGE READY TO EAT CALIFORNIA AVOCADOS 5 For GARDEN FRESH PRODUCE HEALTH BEAUTY FRESH LONG GREEN CUCUMBERS EACH FRESH CHOP SUfY MIXED VEGETABLES FROM MEXICO TABLE READY SALAD TOMATOES Ib. JER6ENS R«(. 1.19 X-Dry Formula LOTION COLGATE Rif. 1,13 With FREE Toothbrush Dental Cream HAIR SPRAY Sardines SMC* Cr«n,Mnet15«.'0»IC«i M f f BEISNA Sliced K Cmthtd .m F $ « ROSARITA U 01. · F £ " T " 45 Pineapple V 4 8 * I Retried Beans 5.8* CANO 15 01. CAN DOG FOOD i i-n HEINZ 14 01. SIZE KETCHUP 29 Borden Single Wrap »,,.,, jwi,,, Sliced Cheese SHAMROCK 12 oz. CTN SOUR CREAM 39 26 o_. BOX 3 Morton Salt 2 ° 27* DEL MONTE 2% SIZE CAN PEAR HALVES 49 Johnson's Rain Barrel R*(. 1.59 Fabric Softener 19 Borden's 10* Seller 2«z.rkf. M V I M V I I * IV V C I I V I *· **· ' "ft- ^fc F ^^k ^B ^ Whip. Potatoes 3 ? 25 We Reserve The Right To Limit Quantities and Correct Printed Erron Scott Confidits RH,Vsuptr 12's Sanitary Napkins 39 48 ox. JAR WESSON OIL 99 LIBBY'S 303 CAN Sauerkraut 4 I 89* LIBBY'S 46 OZ. CAN Pineapple Juice 29 STOKELY CUT 303 CAN GREEN BEANS 4 ° $ 1 HILLS BROS Coffee 2 LI. CAN 1.89 3 LB. CAN 2.71 Lb. Can 89 Ultra IV Qph* 4 K 37 86 Proof Straight Bourbon 9 Fifth VAN CAMP 31 oz. CAN FRISKIES DINNERS wnn bHmr 11 oz. bun · , » - · -- . ^^ l\ f\ t" J Pork Beans3 Q ftQ I Pry Dog Food WOLF BRAND 24 02. CAN BEEF STEW KELLOGG 18 oz. BOX CORN FLAKES WE GIVE VALUABLE PREMIUM COUPONS.. Double Coupons on Tuesday i I V*. 3 S(*re ml 1542 W. Wefmore Rd. . 2 Hl»re mt 5338 1121k Avenue 89 50 LB --FROZEN FOOD SPECIALS -- SPINACH PEAS or BREADED SHRIMP BIRDS EYE COOL WHIP

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