The Algona Upper Des Moines from Algona, Iowa on February 2, 1967 · Page 34
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The Algona Upper Des Moines from Algona, Iowa · Page 34

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Algona, Iowa
Issue Date:
Thursday, February 2, 1967
Page:
Page 34
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have you tried bahing? by Betty Stern, Farm & Home Food Consultant WHITE BREAD-MIRACLE METHOD l'/i cup milk 2 packages of dry yeast I cup warm water 4 tablespoons sugar 3 teaspoons salt 6'/2 cups flour 2 tablespoons shortening Scald milk. Cool. Dissolve yeast with warm water. Let stand 5 minutes. Add 2 tablespoons sugar, 1 teaspoon salt and '/2 cup flour. Mix with rotary beater. Cover. Let stand for 12-15 minutes. Add the milk already scalded, 2 tablespoons sugar, 2 teaspoons salt, 2 cups flour, 2 table- soons shortening. Beat 2 minutes with rotary beater. Work in remaining 4 cups of flour with spoon, then hand until stiff. Turn out on floured board, shape into round ball. Cover, let stand 5 minutes. With rolling pin, roll dough to Vi inch thick, fold over double. Roll again and fold-repeat 4 times. Divide with knife and form into two equal balls. Cover, let stand 5 minutes. Shape loaves by rolling each roll the width of the pan and >A inch thick. Roll by hand from top to bottom as for a jelly roll, tuck in ends. Grease. Let rise until double in bulk. Bake 375° for 35-40 minutes. Remove from pans and place on racks. Cover and keep from draft. Whole process takes about 2 hours, 35 minutes. 2 packages of dry yeast '/? cup warm water '/•> cup and % cup sugar % cup soft margarine '/i cup hot scalded milk 2 teaspoons salt PEACH FLIP 3 eggs 5 to 5'/2 cups flour 2 teaspoons cinnamon 1 cup (4 ounce can) California walnuts, chopped 1 cup peach or apricot preserves Soften yeast in water. Combine in mixing bowl '/•> cup sugar, !/2 cup margarine, milk and salt. Cool to lukewarm. Blend in eggs and yeast. Gradually add sifted flour to form a stiff dough. Knead on floured surface until smooth and satiny, 3 to 5 minutes. Place in greased bowl • cover. Let rise in warm place (85° to 90°F.) until light, 1 to l'/a hours. ' Combine % cup sugar, cinnamon and California walnuts. Roll out half of dough on lightly floured surface to a 20 x 10-inch rectangle. Spread with 2 tablespoons margarine and 1 A cup preserves. Sprinkle with half the sugar mixture. Roll up, starting 'with 20-inch side. Seal. Place seam-side down on greased cookie sheet curving ends to make "U" shape. With scissors, make cut down center, '/a of the way through roll to within 2 inches of ends. Repeat with remaining dough. Let rise in warm place until lieht' about .10 minutes. Spoon '/4 cup preserves in center of each. ' Bake at 350° for 20 to 25 minutes. If desired frost with a confectioners' sugar icine Makes 2 coffee cakes. WHEAT NUT ROLL / package of yeast, compressed or granular 1 e §S 2 cups flour 1 cup whole wheat flour % cup chopped California walnuts Combine milk, shortening, sugar, and salt. Cool to lukewarm by adding water. Add yeast- mix well Blend in egg. Combine sifted flour with unsifted whole wheat flour and walnuts Add combined dry ingredients gradually to yeast mixture; mix well. Mold into Cloverleaf Rolls • place- in greased muffin pans; cover. Let rise in a warm place until double in bulk, about 1 hour, liakn 400 for 20 minute"; % cup scalded milk 3 tablespoons shortening 'A cup sugar I teaspoon salt '/i cup water Y east is a tiny plant or cell which "grows" and multiplies under proper conditions. 80° to 85° is the ideal temperature. Yeast is available in two forms: compressed yeast in cake form and dry yeast packaged in ^ranuiar form. Oramriar yeast t^m ise treed the ^ame as compressed yeast except follow the package directions or add to each package, V^ cup lukewarm water and let stand 5 minutes without stirring. Stir thoroughly before adding to liquid mixture. Subtract this Vfc cup water from the liquid in the dough. Yeast uses the SUGAR of the dough as food, and forms gas (tiny bubbles) which makes the dough rise. SUGAR also adds flavor to the bread and color to the crust. Why don't you try the bread, roll, and coffee cake recipes that follow. Your reward will be seeing the beaming faces of your family as they enjoy these fruits of your homemaking. CHEESE SECRETS - PARTY ROLLS 3 tablespoons margarine 1 teaspoon salt 2'/2 to 3 cups flour 1 tablespoon margarine, melted '/3 cup grated Parmesan cheese '/4 pound Cheddar cheese 1 package of dry yeast (or 1 cake of compressed yeast) '/4 cup warm water 3 /4 cup hot scalded milk 1 tablespoon sugar Cut cheese into forty '/a-inch cubes. Soften yeast in water. Combine in mixing bowl milk, sugar, 3 tablespoons margarine and salt. Cool to lukewarm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on flour surface until smooth and satiny, 4 to 6 minutes. Divide into 4 parts. Cut each into 10 pieces. Wrap dough around cheese cube. Seal edges; shape into ball. Place on greased cookie sheets. Cover. Let rise in warm place until light, 45 to 60 minutes. Bake at 400° for 10 to 12 minutes. Brush with melted margarine; dip into Parmesan cheese. Best served warm. Makes 40 rolls. For dinner rolls: cut twenty 1-inch cubes of cheese. Cut each quarter of dough into 5 pieces. Makes 20. FRENCH ONION ROLLS 1'A cup warm water 1 package or cake yeast, active 1 tablespoon sugar dry or compressed 3'/2 cups flour 1 '/2 teaspoons salt 1 tablespoon margarine 1 tablespoon soft shortening, 2 tablespoons onion flakes Measure water into a large mixing bowl. Sprinkle or crumble in yeast. Stir until dissolved. Add salt, shortening and sugar. Add and stir in sifted flour. Turn dough out on lightly floured board. Knead 8 to 10 minutes or until dough is springy and elastic and does not stick to the board. Place in greased bowl and brush top lightly with melted shortening. Cover with a cloth. Let rise in warm place until doubled in bulk, about 40 minutes. Punch dough down. Let rise again until almost doubled in bulk, about 30 minutes. Punch down, turn out on floured board and cut dough into two equal portions. Form each half into a roll about 12 inches long. Cut each roll with a sharp knife into a roll by tucking edges under with fingers. Place rolls on a greased baking sheet sprinkled lightly with yellow corn meal. Saute onion flakes in margarine until soft. Spread a few onion flakes over surface of rolls. Brush rolls with cornstarch glaze. Let rise, uncovered, in a warm place, free from draft about 60 minutes. Bake at 400° for 10 minutes. Remove from oven, brush again with cornstarch glaze. Return to oven and bake about 30 minutes or until golden brown. Makes a dozen rolls. ©1967 Rural Gravure

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