Deseret News from Salt Lake City, Utah • 29

'0 AN -t i MST PRIZE WINNERMrc Wallace Williams of 217 I St. claimed first place honors In the Sugar House Harvest Days bread-baking contest SECOND-PLACE HONORS The baked bread entry of Mrs. Winona Wittwer of 518 Center St. won second prize in Harvest Days contest. 1 DESERET NEWS 'Salt lake Utah, Wednesday, September i .2 1, 7 9t, 4 1 L'" I 1 .1 1 I 'Y'- i 7170 1---t '9 7- 1 7 I.

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1 rk ri, 1, 4. -0, 't 41 1 .7 4,: i ft t' 110 4,, 1 1 .4 '-'-'rt 0 i "MST PRIZE WIN'NERMrs. Wallace Williams of SECOND-PLACE HONORS The baked bread 4.4..t- 217 I St claimed first place honors in the Sugar entry of Mrs. Winomi Wittwer of 518 Center St 3 I House Harvest Days bread-baking contest won second prize in Harvest Days contest. i A NUTRITION Prize Winning Bread Recipes Given Recipes Given 4 rIll :1, 0,, Li An La ompco cit 2,.

'fi your old is- 1 ,73.1 cleaner oi cr, '11 trodo-in I 4 V- A (11. I I i (A, I I i ex, 1 ,.......000. s4 -Am A ir r-- 19 19 en, this s. 4" ii I L' 1 combinct on By Ha' rvest Days Baking Winners Us cup Jukeivarm water 80 to 85 deg. F.

until when (80 deg. to 83 deg. pressed gently with the little Place in Mixing Bowl: finger, the dent stays in. Bake 2 12 eups scalded milk at 450 deg. E.

Bread will bake 3 tablespoons, shortening at this temperature in 35 min- 3 tablespoons sugar des at elevatioris up to 4300 1 tablespoon ult feet. Bread baked at higher tie-Et Whelk milk mixture hi Tooted vatiorts will need 40 to 43 min- to 1)0 deg. P. add: 4 cups sifted utes at 450 deg. E.

When the flour. Beat well. Then add the bread is baked, turn it out onto softened yeast. Add enough more "Ant COOling racks. When it is flour to make a soft dough.

Mix cooled, wrap each loaf separeceived. until the dough forms In an Stare la a "al place in elastic ball in the howl. Cover I iignuY closed bread can. and let red 10 or 13 minutes. Bread 'needs much protection to This rest will make the dough prevent staling in our dr ell- 1111SIPP In irnollet mate.

s-e-- Us cup Jukewarm water MO deg. to 83 deg. Ir.) Place in Mixing Bowl: 212 eups scalded milk 3 tablespoons shortening 8 tablespoons sugar 1 tablespoon salt When milk mixture is cooled to 1)0 deg. P. add: 4 cups sifted flour.

Beat well. Then add the softened yeast. Add enough more flour to make a soft dough. Mix until the dough forms In an elastic ball in the bowl. Cover and let rest 10 or 13 minutes.

This rest will make the dough easier to knead. I 7king Winners nor 80 to 85 deg. l'. until when Preesed gently with the little finger, the dent stays in. Bake at 450 deg.

7. Bread will bake at this temperature hi 35 min- utes at elevations up to 4300 feet. Bread baked at higher tie- vations will need 40 te 45 min- ifted utes at 450 deg. F. When the I the bread is baked, turn it out onto wire edcooitlywtgprascaket Wulhaefniettpah areenr tightly rately.

Store in a cool place in I closed bread can. tee. Bread 'needs much protection to on prevent staling in our dzy ell- il mate. doubts in bulk. Shape into loaves and place in oiled pans.

Allow to rise until almost double in bulk. (Do not allow whole wheat dough to get too light, stresses Mrs. Wittwer.) Bake at 400 degrees F. for 15 minutes, then turn heat down 'to 330 degrees F. and bake 1 hour longer.

Makes 2 loaves. Mrs. S. W. Piston, of 544 South Thirteenth East and mother of five boys placed with her Carrot Raisin Bread.

This recipe Mrs. Piston got many years ago from a well-known flout company and she uses It frequently for lunch box (upectally with American cheese filling) and says it's delicious toasted. cmutar RAISIN BREAD 2 packages dry yeast cups milk, welded cup shortening 23 cup sugar 5 teaspoons salt 2 eggs 2 eups grated carrots cups raisin's, washed and drained Whits- flour Scald milk. add shortening, and cool to lukewarm. Dissolve yeast in milk mixture.

then add sugar, eggs, grated carrots and 'raisins. Add enough white flour to make a medium dough. Put into greased bowl and let ripe to double In bulk. Knead well and let no until double In bulk. Mold Into 3 loaves and put Into oiled loaf pans.

Brush top with milk and let rise until double in bulk. Bake at 423 degrees P. for 15 minutes, then turn beat down to 225 degrees P. and continue baking for 43 minutes. (Sometimes Mrs.

Pinto sprinkles sugar and cinnamon over the loaf after she's brushed the top with milk, be-for allowing It to rise.) Makes 2 loaves. mold Into 8 loaves and put into oiled loaf pans. Brush top with mElk and let rise until double in bulk. at 423 dettees F. for minutes, then turn beat down to 325 degrees F.

and continue baking for 43 minutes. (Sometimes Mn. Pix- ton sprinkles sugar and cinna- moo over the loaf after she's brushed the top with milk, be- fore allowing It to rise.) Makes 2 joaeat. doubts in snap' mto loaves and place in oiled pans. double in bulk.

Moo not ellow Allow to rise until almost whhotila ws heat doumirks. towirtwt etoor.) Bake at 400 degrees Ir. for 15 to then turn heat down 350 degrees 11'. and bake 1 hour longer. Makes 2 loaves.

M. S. W. Plitton, of 544 South Thirteenth East and of five boys pieced with her carrot Reign Breed. This recipe lam piston got many years ago from a well-known flour company, and she uses It frequently for lunch box tally with American cheese fill- ing) and says it's delicious toacstAtiored.

paisiN BREAD 2 packages dry yeast 2 cups milk, welded cup shortening 23 cup sugar 5 as 2 tepoons ggs 2 cup, tread carrots I cups raisin's, washed and drained Id shortening, ram. Dissolve c3 1 litkl 11 on this 4 combination I 4493- UPRIGHT plur 1 I0'3 ATACHME 1 rr you INN) rim' the upright modelat a budget-saVs Ing low price. Cleaning's easier, faster, less bock strob- Ing gives you more time for play! Features the late strong suction for better dorri light that "sets" In dark corners. on 1 10e3 4 1 tradsIn k) combination 93 UPRIGHT pl 10'3 ATIACHME 1 For you who prefer' the upright modelat a budget-soqs IN low price! Cleaning's easier, foster, less back Ing gives you more time for ploy! Features the late -attadtments, strong suction for bettor cleaning, dome light that "sets" In dark corners. ie 27.

--TANK: TYPE 1139 SUDSMAKEI st 1139' SUDSMAICER' -The Th. perfect -cleaning team at this hard-to-believe time for pleasure with the faster, easier Kenmore cleaning team! Self-lubricating motor, dust-straining air filter, latest attachments plus the attach- mint shampoos You furniture and rugs! perfect -cleaning 'team at this hard-to-believe low' prkel'Mare time for pleasure with the faster, easier Ken- more cleaning team! Self-lubricating motor, dust-straining air filter, latest attachments plus Sudstraker, the attach- merit shampoos your furniture and rugs! Second-place winner Mrs. 17110111 Wittwer, 518 Center won because of her loaf of whole wheat bread, and is the recipe she used. WHOLE WHEAT DREAD 741 cups water 1 cups evaporated milk 112-2 yeast cakes 14 tablespoons salt 4 tablespoons shortening 3 tablespoons good grade dark molasses 22 cup white flour to it cups 100 per cent-whole wheat flour Combine water and evaporated milk imd best to lukewarm. To cup of mixture add yeast cakes and allow to stand until softened.

Add yeast mixture to remairting warm liquid, along with salt. shortening. molasses and white flour. Add enough whole wheat flour to, make a soft dough. Knead 10 minute and let rise in warm place until almost IN 111ULEI WIWI'S ausur Combine vreter and vapor- tad milk and bear to luke- warm.

To cup of mixture add yeast takes and allow to stand until softened. Add yeast mix- to remairting warm 11- ure quid, along with salt. shorten- lug. molasses and white flour. Add enough whole wheat flour to make a soft dough.

Knead 10 minute and let rise In warm place until almost Second-place winner Mrs. Winona Wittwer, 818 Center won because of her loaf of whole wheat bread, and Put cup flour onto the kneading canvas and rub it into tho portionwhere you will do tho kneading. Turn the rested dough out onto 4ho prepared kneading canvas. Knead 10 to 15 minutes. When the dough is smooth and satiny.

and small blisters develop just under the skin, you have kneaded it sufficiently. Put the ball of dough into a lightly oiled bowl or emelt. Roll the ball around and turn It over so it will have a thin film of fat ail over its surface. Cover the bowl or crock tightly. Keep the fermenting dough in a warm place 80 to 85 deg.

F. away from drafts, until it is almost tripled in bulk. This will take about 1 hour and 40 or 50 minutes. Punch down the dough, turn It over, cover and let rise. Punch it down again, tarn it over, cover and let rise 20 minnina Divide the dough into balls for loaves.

Cover and rest dough 10 minOes. Mold into loaves and put into oiled pan. Cover the loaves with a damp cloth and keep in saamm ppaaee mm et ht so over its rn vths howi el'oekai 'eel' "111 l'inen'wg 85 dough in warm place 80 to deg- F. away from drafts, tint" it is almost tripled In bulk. This will take about 1 hour and 40 or 50 minutes.

Punch down the dough, turn it over, cover and let rise. Punch it down again, turn It over, cover and let rbe 20 min- ayes Divide the tiough into balls for loaves. Cover and rest dough 10 rdnutes. Mold Into loaves and put Into oiled pan. Cover the loaves with a damp cloth and keep in a vrarn1 place the Into Li do By WINNIFILED JARDLNE 1 Bread, bread and More bread is what the three judges countered when they judged the successful bread-baking contest held Monday, Sept 17, as a part of Sugar House Harvest Days.

It was the first year such I contest has been held, and the committee (to say nothing of the judges) were overwhelmed at the more than 600 entries received. The judges, Evelyn Hansen, of Utah Power and Light Company, Phyllis Snow, of Mountain Fuel Supply Company, and your writer, agreed that the 4 quality of entries was unusually high. Most of the loaves would have pleased any homemaker in her own kitchen- Loaves of bread were judged for the following things: symmetry of shape; even brownness of color; lightness; tenderness; and fineness, eveness, elasticity and moistness as to crumb. The most common weaknesses found were uneven shapes (due to improper molding), insuift Cent baking (leaving centers doughy), heaviness (due to too much flour), and flour flecks throughout texture (due to kneading in extra flour after yeast dough has been mixed and risen). Because we thought most homemakers would be interested, we procured the recipes used by three of the winners.

Mrs. Wallace Williams. 21? I Street, first place winner, is a young pretty homemaker who was very surprised to think she might have won over more experienced hands 'than hers. However, she has made bread-making a matter of scientific study and has used as her sole guide the extension bulletin published by Utah State Agriculture Chllege that discusses bread-making for this altitude. This bulletin No.

201 Enjoy Yeast Breads Both, Plain slid Fancy" is available by writing Utah State Agricultural College, Extension Service, Logan, Utah, or through the Salt Lake County Extension Service, 401 Federal Building, Salt Lake City, Utah. In it are included detailed instructions and pictures on such things as the skill in molding a loaf of bread, instructions on using less yeast, knowing how dough ferments, and the art of easy kneading. And here is the recipe that Mrs. Williams used. ENRICHED wit BREAD (makes 2 loaves) -Cups)- sifted t3ear1cbed white flour.1 Mt ea.

yeast softened -la WINNIERED JARDLNE bread and More bread it the three judges en- red when they judged the tful bread-baking contest dooday Sept yr, as a sum House Harvest was the first year such eat has been held, and mmittee (to say nothing I judges) were over- ed at the more than 800 judges, Evelyn Hansen, li Power and Light Corn- Phyllis Snow, of Moun- 114 Sunray rrirnruariv anA uyouoku7 uraduicas 1 Lot sto we much flour), and flour flecks throughout texture (due to mending in extra flour after yeast dough has been mixed and risen). Because we thought most homemakers would be inter- ested, we procured the recipes used by three of the winners. MTL Wallace Williams. 217 I Street, first place v.rinner. Is a Young pretty homemaker who WI' very surprised to think she might 'have won over 'much more experienced hands 'than hers.

However, she ass made bread-making a matter of as scientific study and has used her sole guide the extension bulletin published by Utah State Agriculture CbIlege that discusses bread-making forthis altitude. This bulletin No. 201 Erdoy Yeast Bmds Both, Plain said 'ranee' la available by wttung Utah State Agrieul tural College, Extension Ser- through vice. Loan, Utah, or the Salt Lake County Extension Service, 401 Federal Building, Salt Lake City, Utah. In ft are Included detailed Instructions and pictures on such things as the okM in molding font of bread, Instructions on urdng less yeast.

knowing hoAe end the ell ef eesl kneadhig. And here Is the rect. pe that Mrs. Williams used. illoilitICIIED li'Erri BREAD (makes 2 leaves) I gifted earkbed whit flour- It 1 le wee." yeast onnenect- clens oaa-mg 1 doughy), heavil much flour), a throughout lel in yeast dough has risen).

Because we homemakers NI ested, we proci used by' three Mrs. Wallace Street, first ph young pretty was 'very suni she might lu 'much more ex 'than hers. made bread-ma scientific study as her sole guh bulletin publt State Agriculty scusses bread altitude. This I Enjoy Yeast Plain t.nd Tani by writing Uta tural College, vice, Logan, II the Salt Lake Service, 401 Salt Lake City, Included detal and pictures ot the skill in nu bread, Instruct less yeast, knol ferments, and kneading. And pe that Mrs.

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