The Algona Upper Des Moines from Algona, Iowa on March 8, 1966 · Page 19
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The Algona Upper Des Moines from Algona, Iowa · Page 19

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Location:
Algona, Iowa
Issue Date:
Tuesday, March 8, 1966
Page:
Page 19
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REFRIGERATED YEAST BREADS NEW & EASY by Ginny Fclstehausen Looking for your refrigerator to replace the old-fashioned method of yeast bread making? We're suggesting the Fruit Nut Bread in this issue of Farm and Home Section for a taste treat. The quick, easy and convenient "CoolRise way" of yeast bread making used in the Fruit Nut Bread allows you to have the best in breads with a minimum of time and effort. In 45 minutes you can have two loaves ready for the oven. After this initial operation of mixing, kneading and shaping, refrigerate the panned loaves for at least 2 hours-or up to 24 hours. Then whenever you want hot bread simply take a loaf from the refrigerator, bake and serve. FRUIT NUT BREAD The "CoolRise" Way 1 tablespoon sugar 1 tablespoon salt* 3 tablespoons margarine l /2 cup raisins Yi cup chopped California -. walnuts Peanut oil cups flour* (regular or instant blending) l /2 cup warm water (105°-115° F.) 2 packages or cakes yeast, active dry or compressed l } /4 cups warm milk (105°-115° F.) Spoon or pour flour into dry measuring cup. Level off and pour measured flour onto wax paper. Measure warm water into large warm bowl. Sprinkle or :ccumble in yeast; stir until dissolved. Add warm milk, sugar, salt andunaigarine. Stir in 2 cups flour. Beat with rotary beater until smooth (about 1_ minute). Add 1 cup flour. Beat vigorously with a wooden spoon until smooth (about 150 strokes). Stir in raisins and walnuts. Add enough additional flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic,; about 8-10 minutes. Cover with plastic wrap, then a towel; let restfor>20Tinin- utes. Punch down; divide dough in half. Shape each half into a loaf. Place each loaf into a greased 8Va x $ 1 A x 2^-inch loaf pan. Brush loaves with peanut oil. Cover pans loosely with oiled wax paper, then top with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Carefully uncover the dough; let stand for .10 minutes at room temperature. Using a greased toothpick or metal skewer, puncture any surface bubbles which may have formed on the dough. Bake in hot oven (400° F.) for 30-40 minutes, or until done. If desired, brush with melted margarine. Makes 2 loaves. (*If you use Robin Hood Self-Rising Flour, omit salt) A favorite American recipe ,•*.** y SOUTHERN FAVORITE ^ Southern Belle Pie (Transparent Pie) — Makes 1 8-inch pte % cup sugar % cup light corn syrup Vz cup (1 stick) Blue Bonnet Margarine 3 eggs VJ teaspoon vanilla Va teaspoon salt 1 8-inch pastry shell, unbaked ' 16 cup jelly, melted Blend sugar, syrup and Blue Bonnet Margarine together in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Beat eggs. Blend hot mixture slowly into eggs. Stir in vanilla and salt. Pour into unbaked pastry shell. Bake in a moderate oven (375*F.) for about 40-45 minutes. Let pie cool about 10 minutes. Pour melted jelly over top of pie. Serve when pie has completely cooled and jelly has set. Look for additional recipe favorites on other Blue Bonnet packages. | America's favorite margarine BLUE BONNET ••Everything's better with Blue Bonnet in it.*. And you can make this American recipe three now BLUE BONNET is available in both times more delicious with BLUE BONNET Mar- wh/ppedandsoftforma.too.Get Regular BLUE garme. As a matterof fact-anything you cook BONNET, Whipped BLUE BONNET or Soft BLUE comes out better with BLUE BONNET. And BONNET-America's favorite margarines. Blue Bonnet looks like, cooks like, tastes like the "high-price" spread I Fine Product* Of STANDARD BRANDS

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