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B re a d
2 cakes compressed yeast
1 cup lukewarm water
2 cups evaporated milk diluted with
2 cups water
4 tablesp oons su g a r
4 teaspoons salt
4 tablesp oons melted shortening
13Ya cups sifted flour
Soften yeast in lukewarm water. Scald milk.
A dd sugar, salt and shortening. C ool to
lukewarm (8 0 to 8 5 ° F .) . W hen cooled, add
2 cups flour, stirring well. A dd softened
yeast. A d d enough m ore flour to make a
m oderately stiff dough. Turn out on lightly
floured board and knead until smooth and
satiny (5 to 8 m inutes)- Shape into ball
and place in lightly greased bow l. Grease
surface o f dough lightly. Cover and let rise
in warm place (80 to 85° F .) until doubled
(a bou t
V
h ou rs). Punch down. L ei rise
/2
again until doubled (a bou t 45 m inutes)- I f
preferred, shape dough into loaves after
first rising. D ivide dough into 4 equal por
tions. Shape each portion into smooth ball.
Let rest 10 minutes. Shape into loaves. Place
in g r e a s e d b r e a d
p an s. L e i r ise u n til
doubled (about 1 h o u r).
F or four loaves place shelf on lowest
guide. Bake in a hot oven (4 0 0 °F .) for 50
minutes. (A m ou n t— 4 loaves.)
S w e e t Y e a st D o u g h
2 p a ck a ge s yeast
V
cup lukewarm water
a
1 cup milk
Vb cup su gar
2 teaspoons salt
V
cup shortening
a
2 e g gs
5 cups flou r (about)
Soften yeast in lukewarm water. S cald milk.
Add sugar, salt and shortening. C oo! to luke
warm. Add Hour to make a thick batter.
Mix well. Add softened yeast and eggs. Beat
well. A dd enough m ore flour to make a soft
dough. T urn out on a lightly floured hoard
and knead until smooth and satiny (6 to 8
m inutes). P lace in lightly greased how).
Cover and let rise in warm place until
doubled (about l 1 /^ h ou rs). Punch down.
Let rest about 10 minutes. Shape into rolls
nr coffee cakes as desired. Let rise until
doubled (45 to 60 m inutes).
P lace shelf on second guide from bottom,
Bake in m oderate oven (3 5 0 ° F .) 30 minutes
for coffee cukes, 25 minutes for pan rolls,
20 m inutes for individual rolls. Makes 3
coffee cakes or about
22
O VEN REC IPES
3 l / s
dozen rolls.
S w e d is h T e a R in g
Vh recipe Sweet Ye ast D o u g h
2
tablesp oons melted butter
l/s cup b ro w n su g a r
1 teaspoon cinnam on
w hite frosting
V
cup ch op p e d ni/ts
a
W hen dough is light, punch down, and let
rest 10 minutes, Pat or roll into a rectan g
ular sheet about
inch thick and 8 inches
wide.
Brush
with
butter.
brown sugar and cinnam on. Roll up like
jelly-roll, sealing edge. Form into ring on
greased
baking sheet.
through
ring almost
about 1 inch thick. Turn each slice slightly.
Brush lightly with butter. Let rise until
doubled (about 1 h o u r).
P lace shelf on second guide from bottom .
Rake in m oderate oven (3 5 0 ° F .) 25 to 30
minutes. W hen cool, frost and sprinkle with
ch op ped nuts. (A m ou n t— 1 tea ring.)
W h ite F ro stin g
2 tablespoons butter, cream ed
1 cup confectioner's su g a r
2 tablesp oo ns cream
Vt teaspoon vanilla
C om bine ingredients in order given
mix until sm ooth. Frosting for 1 tea ring.
B r e a k f a s t Biscuits
2 cups sifted flour
4 teaspoons b a k in g pow der
1 teaspoon salt
4 ta blesp oo ns shortening
V
cup milk
a
Sift the Hour, baking pow der, and salt to
gether. Cut in shortening until it is evenly
m ixed with the flour. Add m ilk, m ixing until
a soft dough is form ed. T urn onto a floured
board, roll to one-half inch thickness, and
cut with a small biscuit cutter. P lace on
ungreased cook ie sheet.
Place shelf on second guide from the bot
tom and bake in a very hot oven (4 5 0 ° F .)
f o r
a p p r o x im a t e ly
(A m ou n t—-about 16 or 18 small biscuits.)
B lu e b e rr y M u ffin s
2 cups sifted flour
3 teasp oon s b a k in g pow der
S prinkle
with
W ith
scissors
cut
to center, in slices
and
10
to
15
m in u te s.
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