Estherville Daily News from Estherville, Iowa on January 28, 1972 · Page 13
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Estherville Daily News from Estherville, Iowa · Page 13

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Location:
Estherville, Iowa
Issue Date:
Friday, January 28, 1972
Page:
Page 13
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Page 13 article text (OCR)

From Fleischmann's. The greatest homebaking breakthrough since yeast. Freezer-Doughs—a great discovery from Fleischmann's Yeast that lets you freeze your homemade yeast doughs as long as a month before baking. Now you won't have to bake a batch of yeast dough as soon as you've made it. With new Freezer-Doughs, you can make the doughs for rolls, loaves, croissants, coffee cakes or buns, all at once. And freeze them. Then just let thaw and rise, and bake as you're in the mood for something homemade. Since Freezer-Doughs don't rise first, they take less than one-third the freezer space of baked goods. And they were developed to keep in that freshly made flavor. Try these delicious Dinner Rolls with Fleischmann's Yeast. You may even want to bake some today and freeze the rest. In a large bowl, mix 2 cups flour, V2 c. sugar, P/2 tsp. salt, and 2packages undissolved Fleischmann's Active Dry Yeast. Combine VA c water, Vic. milk and Vic. Fleischmann's Margarine in a pan. Heat until liquids are very warm (120*F-130°F.). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs at room temperature and Yi c. flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour (up to 3 or 4 c.) to make a soft dough. Turn onto floured board; knead until smooth and elastic (8 to 10 minutes). Cover; let rest 20 minutes. Punch dough down. Divide into 48 pieces. Form each into a 9-inch rope. For bowknots, tie once loosely. For coils, hold one end of roll firmly and wind dough loosely around. For figure 8's, shape into an 8, sealing ends. Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks. Remove from freezer; place on greased baking sheets. Cover; let rise in warm place free from draft until doubled in bulk, about Wz hours. Bake at 350° F. 15 minutes, or until golden brown. Remove from baking sheets and cool on wire racks. To bake part of them right away, instead of freezing the dough, just let the shaped doughs rise the usual way and bake as directed. Write for our new Fleischmann's Bake-it-Easy Yeast Book, with more Freezer-Dough recipes, traditional recipes and new ideas. Send 50*, check or money order, for each book to: Fleischmanni Bake-it-Easy Yeast Book Box 1177, Elm City, North Carolina 27822. name address city state Allow 4-6 weeks delivery. No orders accepted without zip code. Offer good only in U.S.A. while supply lasts. Void where prohibited or restricted. - At Fleischmanni Hast. Bake someone happy.

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