6—Lancaster Farming, Friday, Jan. 31, 1958 For the Farm Wife and Family Faslnacht Time is Nearing; Practice Making Breads, Rolls, Doughnuts This is the tine of year when homemakers have a little spare time to experiment with new re cipes, especially with breads and baked goods Today we have a few bread recipes for you, along with rolls, doughnuts and fast nachts. The straight dotigh method is the most popular way to make breads at home Homemakers prefer it because of its simplicity and consistently good results. Ex perts recommend the method be c.use of the better flavor, texture HEAB The Mennonlte Hoar Each Sunday Lancaster WLAN 12:30 P. M. Norristown WNAR 8:00 A. M. Hanover WHVR 1:00 P. M. 0k SOPP° R , You~can~depend on'this to a big-egg Leghorn and get Support. Big Eggs are worth big more for your labor. That means premiums most of the year. a genuine Mount Hope bird — t Mediums and Small are usually the original Big Egg producer,' a "break-even" or loss. _ based on 35 years' breeding It costs as much ,n f or this big-money factor. Get for 3 ?o w-gra de* eggs "asTor ttiese ”P t 0 90 % " above Mediums." Big Premium eggs. Buy from a nearby Fran- This makes sense . chised Hatches and be sure. This is your largest nearby Franchised Hatchery FRANCHISED HATCHERY’ and keeping qualities of the bread. Only one mixing period is used to make the completed dough. All of the ingredients are combined and the dough is kneaded and set aside to rise. Variations of this method in clude sweet and rich doughs, re frigerator doughs and so-called “quick-action” doughs. “Quick-ac tion” doughs usually contain add ed amounts of yeast. 1 package yeast, compressed or dry 14 cup water (lukewarm for compressed yeast warm for dry) 2 cups milk 2 tablespoons sugar 2 teaspoons salt 1 tablespoon shortening 6 cups sifted enriched flour Mark C. Hershey R. D. 5, LEBANON, PA. ENRICHED BREAD Soften yeast in water. Scald milk. Add sugar, salt and shorten ing. Cool to lukewarm. Add two cups flour, stirring well. Add softened yeast. Add enough more flour to make a moderately stiff dough, Turn out on lightly flour ed board, or pastry cloth, and knead until smooth and satiny (5 to 8 minutes. Shape into ball and place in lightly greased bowl. Grease surface of dough lightly. Cover and let rise in warm place 80 to 85* F. until doubled (about 1% hours). Punch down. Divide dough into two equal portions. Shape each portion into smooth ball. Let rest 10 minutes. Shape into loaves. Place in greased bread pans, 4% x 816 inches. Let rise until doubled (about one hour). Bake in moderately hot oven (400*) 40 to 45 minutes. Makes two one-pound loaves. BASIC SWEET DOUGH 2 packages yeast, compressed or dry Vi cup water (lukewarm for compressed yeast, warm for dry) 1 cup milk V 2 cup sugar 2 teaspoons salt Vi cup shortening 5 cups sifted- enrich flour (about) 2 eggs 1 teaspoon grated lemon rind (if desired) Soften yeast in water. Scald milk. Add sugar salt and shorten ing. Cool to lukewarm. Add flour to make a thick batter. Mix well. Add softened yeast, eggs and lemon rind Beat well. Add enough more flour to make a soft dough Turn out on lightly flour ed board and knead until smooth and satiny. Place in greased bowl Cover and let use in warm place until doqbled (about IV2 hours). When light, punch down. Let rest 10 minutes Shape into rolls or coffee cake Let rise until doubled (about 45 minutes) Bake in mod el ate oven (350°) 20 to 30 minu tes Makes two or three coffee cakes or about 3V2 dozen rolls. Hot Cross Buns are popular at Easter time Here is a recipe for same, using the above Basic Sweet Dough. HOT CROSS BUNS To one lecipe Basic Sweet Dough add entry K_l ‘3tfKuttit&df STRAIN A STRAIN B strain C STRAIN D STRAIN E STRAIN F STRAIN G K ■ 137 KimberCHlKS again Demonstrate their consistent earning power by placing FIRST IN NET IN- COME among all nationally sold chicks that were entered in three or more of these five tests. AUTHORIZED 1 teaspoon cinnamon V* teaspoon allspice 1 cup currants After adding softened yeast and eggs, add spices and enough more flour to make a soft dough. Stir in .currants Turn out on lightly floured board or pastry cloth and knead until smooth and satiny. Place in greased bowl. Coer and let rise m warm place until doubled (about IV2 hours). When light punch down. Let rest 10 minutes. Divide dough into pieces about Vh. inches in dia s -meter. Shape each piece into ball. Place a half inch apart in greased pans or IVz inches apart on greas ed baking sheets. Let rise until doubled (about 45 minutes). Bake in moderate oven (350*) 20 to 25 minutes. Make cross of White Icing on each roll. WHITE ICING 1 egg white lit cups confectioners’ sugar Vi teaspoon vanilla extract To unbeaten egg white add sugar gradually, beating it in. Add vanilla extract. Drop from tip of spoon to form crosses on rolls. Makes about 3Vz dozen rolls. PINEAPPLE CRISS CROSS COFFEE CAKE 1 cup drained crushed pine apple Vt cup brown, sugar Vs cup toasted, shredded coco nut Vs teaspoon cinnamon Vs recipe Basic Sweet Dough Melted butter or margarine Confectioners’ sugar icing V cup slivered, blanched al monds Combine pineapple, brown sugar coconut and cinnamon and mix well Roll dough to rectangle about 8 by 12 inches. Place on greased baking sheet. Spread pineapple mixture lengthwise down center third of dough. With scissors or sharp knife, cut slashes two inches long and one inch apart along each long side of dough Fold these pieces across 'filling alternating from side to side Let rise until doubled (about 45 minutes). Bake in moderate oven (350*) 25 to 30 minutes. When cool, frost with confection ers sugar icing and sprinkle with almonds. Makes one coffee cake. The batter method is the new est, fastest, easiest way to make MO. “•”* 20 tin com# over fttd end chick cosK •T’o 557 mco/njtfefe. eof eftfftO Ph. EX 2-2155 yeast breads. This method uses all of the basic principles of bread making, but eliminates the steps of kneading and shap ing Mixing is easier and faster because the breads are made from batters rather than doughs. Bread and rolls made from batters usually have a more un even shape and somewhat “peb ble" surface. The texture is not quite as fine and uniform as a kneaded dough. Because recipes for yeast batters are usually richer than for the other meth ods, the batter is especially suitable for sweet rolls and cof fee cakes. BASIC BEATEN BATTER 1 package yeast, compressed or dry Vi cup water (lukewarm for compressed yeast, warm for dry) 1 cup milk Vi cup sugar 1 teaspoon salt ’j cup shortening ZVi cups sifted enriched flour (about) 1 egg (for richer batter use two eggs) ’i teaspoon vanilla extract (if desired) Soften yeast in water. Scald milk. Add sugar, salt and short ening Cool to lukewarm. Add (Continued on page 7) Highestl TEXACO QUALITY HEATING OIL GARBER OIL CO. Mt, Joy Ph. OL 3-9331 tbnn. 3.5* IS T* "S* . • O ft « \\ • K-B7 \ Jri'-*. ••••*,••• FARMS Cjucfzfl WMCMIH, fA _ Manheim Pike »V-* . ! ■ T AVI. WAMK 4.2 4.0 7.2 11.4 13.2 14.2 17.0 10.0
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