Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 36
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April 26, 1974

Northwest Arkansas Times from Fayetteville, Arkansas · Page 36

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Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page:
Page 36
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M -- NORTHWEST ARKANSAS TIMES, Fayell, Ark., Friday, April 26, 1974 BREADS and. ROLLS SOUR DOUGH STARTER BREAD AND ROLLS Mrs. H. L. M n r l i n Route 2. Box 02 West Fork, Ark. 4 metl. potatoes 2 tsp. salt 1 qt. water 3 tsp. sugar 1 pkg dry yeast % c. warm water Cook potatoes (peeled cubed) in Hie quart of water Blend potatoes and water in blender till smooth. Aild yeast dissolved in the 'A cup water. Pour the starter in a large bowl cover lightly with wax paper or dish cloth and let the starter work" (set) on cabinet overnight. The next morning it is ready to use. Store in V, gallon jar in refrigerator with loose lid. When the starter gets down to 1 cup start over again with the potatoes and use the starter m place of the yeast and W cup water. "Biscuits Sour Dough" VA c. flour W tsp. soda 2 tsp. baking powder % tsp. salt Vi c. shortening 1 cup starter Mix together - knead - roll out, cut into shape with buscuit cuu .^- Let rise 1 hour. Bake at 425 degrees for 20 minutes Pancakes Sour Dough" Make sponge night before 2 c. flour 1 c. milk Vz c. starter ^ tsp. salt Cover and let set on cabinet overnight. Next morning add: 2 eggs 3 tsp oil 2 tsp. sugar Mix well and fry on hot griddle. BRAN MUFFINS Nancy Arnold 1639 Broadview Dr. Fayetteville. Ark. 1 cup Nabisco 100 per cem Bran or Kelloggs 1 cup boiling water 1'A cups sugar ] /4 cup butter or oleo 2 cups buttermilk 2 eggs V cups flour 2 tsp. soda Pu.t the boiling water over the 2 tsp. salt 2 cups bran 1 cup of bran. Set aside to cool. Cream butter and sugar. Add eggs, buttermilk and dry ingredients. Then add the 2 cups of bran. Last of all add the bran and water mixture. It must be cool. Refrigerate for Z hours. Keep in covered jar Bake at 400 degrees for 15 minutes. NOTE: This mixture will keep for up to one month m the refrigerator (Unless your family eats it all up before then.) ROLLS Mrs. Robert Line Natural Dam, Ark. 4 Cups flour " cup milk A cup sugar 1 pkg. yeast « cup shortening 1 tsp. salt 2 eggs ln 1 hJL 1 V U|s " our w i t h y^st nn-TM ' ' 4 cup m i l k mi *. shortening, sugar, salt, add rest nf flour. Put in 1 o r 2 Ib coffee can . put lid on, let rise 35 mm Take lid off and bake a 350 degrees for 35 min. Makes 4 - 1 Ib. coffee cans or J J _ H b coffee cans Teaching All Phases Of Cosmetology For Further Information DIAL 521-3571 BUTTER HONEY BREAKFAST ROLLS S. D. Kunderburgh 93G Kelly Fayetteville, Ark. W c. warm water 1 Pkg. dry yeast (Heel Star) or 2 of Fleischmann's l w c. warm water 'A c. of instant potato flakes (or use leftover mashed potato-it preseason cd lo not use the milk ingredient.) M c. sugar 1 tsp. salt Vt c. bacon drippings Strained or use (diet oil) 2 tbsp. instant coffee creamer. (Pream or any other brand available 3 to 4 c. flour Let the dry yeast melt in the A c. of warm water. .In a large pan mix the next n\ '"Scents, (the potato flakes will mix better in the H, CU S5 of warm water first t , h . e " add the rest and stir well Add the yeast mixture. Sift in slowly mixing well 3 cups "t the flour. Put the rest of the flour en a breadboard and turn floured board' and work"with hands until it feels elastic. It will feel moist yet take up most of the flour. Place in well oiled pan and cover, let rise until double in size. Work the dough down again and make into size of dinner rolls, (these can be placed in refrigerator overnight oil the top of the roll and do" not cover, will be ready to bake for breakfast.) let rise til double again, they are then ready to bake in a Just lit oven at 37S degrees for 25 to 30 minutes if you do not want to keep over night. LET RISE, READY TO EAT READY HOT ROLLS W. D. Dodson Rt. 7 Fayetteville, Ark. 3 c. biscuit mix 2 tbsp. sugar I bottle (10 07..) beer Preheat over to 400 degrees. Combine all ingredients in a bowl. Mix \yell. Batter will be thin. Spoon into lightly greased Preheat oven to 400 degrees Pjuffi" Pans, filling % full. Bake for 25-30 minutes, or until done Makes about 1 dozen. S O U R D O U G H BREAD C. A. Storla 1010 W. Cleveland Fnyellcville, Ark. 1 c. milk 1 c. f l o u r 1 V£ c. warm water 4 c. flour . 2 tsp. salt 2 tsp. sugar 2 c. flour Vz tsp. soda Let one cup milk stand at room temperature for 24 hours. Sitr in 1 cup flour. Make sure container is non-metallic. Leave uncovered, preferably at 75 to 80 degrees, until full of bubbles, (2 to 5 days) Combine this starter with water, 4 cups flour, salt and sugar. Mix in nonmetallic container and leave at room temperature about 20 hours . or until doubled in size. Mix soda with 1 cup of remaining flour. Knead on floured board adding remaining flour. Knead around 10 minutes until dough is stiff. Shape into two long loaves. Place on baking sheet. Let rise 3 or 4 hours or until about doubled in size. Brush with water. Slash- top 4 or 5 limes with sharp knife. Bake in 315 degree oven around 45 min. FRF.NCI! CRACKED WHEAT ROLLS Becky Andrews 2025 Wed ing ton Fayetteville, Ark. 1 c. cracked wheat flour 6 to 7 c. flour 1 c. water 2 c. scalded milk 2V4 tsp. salt J /4 c. shortening (or margarine % c. sugar 1 pkg. yeast 1 egg (beaten) Soak wheat in water (1 c ) overnight. Pour milk into 'a large bowl. Add salt, shortening and sugar. Cool to lukewarm. Add yeast and egg Stir until emooth. Add cracked wheat mix and h of the flour. Stir until smooth. Add the rest of the flour as n e e d e d (to make a stiff dough). KneAd on heavily floured board until smooth Place in greased bowl - let rise until double (about 1 hr.). Punch down and let rise again (about 45 min.) Roll out on a lightly floured board - shape into balls. Let rise - bake at 40Q degrees for 20 - 25 min Naturally It's Good Fresher By Miles Serve your loved ones College Club Dairy Products. They're not only fresh, wholesome and tasty, they're extraordinarily good. .................. -

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