B—-Lancaster Farming, Saturday. March 7, 1959
or t
IC*
Farm Wife and Family
Easy Bread Making
by Mrs. Richard C. Spence
In Grandmother’s day, the sponge method of bread
making was almost universally used It was a “must” be
cause of the slower acting yeasts. The yeast and liquid
were combined with enough flour to make a batter which
could drop from the spoon. The batter was covered and
left in a warm place to ferment or become bubbly and
“spongy”. In the morning, the remaining ingredients were
added and the breadmaking continued, usually a process
taking ’most of the second day!
The difference in the brea
ds made by the sponge meth
od is in the flavor'more than
anything else. The breads
made with water have a
“wheatier" taste than usual;
those breads made with milk
as well as water have a “ful
ler” flavor.
Following are some recei
pes for the modem “batter’,'
breads This method is sim
plicity itself, with the knea
ding process eliminated. In
place of kneading, the bat
ters are beaten.
We’re sure you’ll appre
ciate the time saved in the
batter method, and know you
and your family will enjoy
rolls, breads, and coffee ca
kes made in this way.
Balter Bread
(makes 2 large loaves)
2% cups warm water (110
to 115 degrees)
2 packages active dry yea
st
6Vi cups sifted all-purpose
flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons soft shorten
ing
Pour the warm water into
a large mixing bowl. Add the
yeast Let stand a few minu
tes Stir to dissolve. Add ab
out half the flour, the sugar,
salt, and shortening. Start
tile mixer on medium speed,
or beat by hand. Beat two
minutes or until smooth. Stop
mixer.
Add the rest of the flour
and stir in by hand until
flour disappears, 1 to IVs
minutes Beating in this re-
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New Holland
ceipe takes the place of
kneading.
Scrape down batter from
sides of bowl. Cover bowl
with waxed paper Let rise
in warm p’ace until doubled
—about 30 minutes. Mean
while, grease two bread loaf
pans, 4’ixB‘/2x2 3 ,4 inches.
Stir down batter by beat
ing hard for Vi minute. This
is a thick, somewhat sticky
batter. Put into the pans,
spreading evenly. Batter will
fill pans Vz full.
Let rise in warm place un
til edges of batter reach tops
of pans—2o to 30 minutes.
Brush with melted fat, If de
sired. Bake 40 to 50 minutes
(or until well browned on
sides and tops) in preheated
quick moderate oven (375 de
grees). Remove from pans
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REQUESTS
A Gordonviy® reader
wishes. to know if anyone
has a suggestion for feath
er-prooling licking.
If you have a method
for her to try. just write
Lancaster Farming, Box
1524, Lancaster and we'll
print it for her and other
interested readers.
and cool on rack
* *
Baber Rolls'
IVi cups warm water (110
to 115 degrees)
2 packages active dry yea
st
4 cups sifted all-purpose
flour
Vt cup sugar
IVi teaspoons salt
cup soft shortening
1 egg
Pour the warm water into
a large mixing bowl. Add the
yeast. Let stand few minu
tes, Stir to dissolve. Add half
the flour, the sugar, salt, soft
shortening, and egg. Start
the mixer on medium speed,
or beat by hand, and beat un
til smooth —lVi to 2 minutes
Stop mixer. Add the rest of
the flour and stir in by hand
until the flour disappears. It
will # take 1 to I'A minutes.
Scrape down batter from sid
es of bowl. Cover bowl with
waxed paper. Let rise in
warm place until doubled—>
about 30 minutes.
Meanwhile, grease l’/a do
zen large muffin cups. Stir
batter 20 to 25 strokes. Spo
on into the muffin cups, filling
full Let rise in warm pla
ce until batter reaches top of
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muffin cups—2o to 30 min.,
Bake 10 to 15 minutes or
until well browned on sides
and tops, in hot oven, (425
degrees). Remove from pans
and cool on racks.
* ♦ •
Balter Coffee Cake
1 cup warm water (110-
*ll5 degrees)
2 packages active dry yea
st •
3 V* cups sifted all-purpose
flour
Vs. cup sugar
Vx teaspoon salt '
1 whole egg and 1 egg
white (save yolk for top
ping)
,14 cup soft shortening
Shredded rind of 1 orange
or 1 lemon, if desired
Pour warm water into med
ium sized bowl. Add yeast.
Let stand a few minutes. Stir
to dissolve. Add about half
the flour, the sugar, salt, egg
fruit rind and shortening.
Beat two minutes with wo
oden spoon or with eectric
mixer on medium speed.
Stop mixer. Stir in the re
maining flour a little at a
time until it disappears.
Scrape down batter from sid
es of bowl. Cover .with wax
ed paper. Let rise in warm
place until doubled—2o to 30
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■ Quarryville Service Center Ph. ST 6-36
■ Lancaster Service Center Ph. EX 4-37 J
S or your local representative
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BY THE
Savings added to your account here by
the 10th of the month earn from the
Ist so it pays to save now! If you do
not have an insured savings account
here, why not open one right away? A
convenient amount will -get you start
ed Good earnings paid on savings,
here, help your account grow faster !
Current Dividend 3 °/o per Annum
Paid On Savings
ACCOUNTS INSURED TO $10,»
o r> _
FIRST FEDERAL
QJavings and/j.
ASSOCIAIK>H OP LAHCAP 1
25 North Duke St.
*|P Phone E X7- 28 18
Gilbert H. Hartley Emlen H. Zellers
Treasurer Secretary
Geo. L. Diehl
Asst. Treasurer
mmutes.
Meanwhile prepare
ping, and grease two
nine-inch layer pans,
or nine inch square pan.
one 9x13x2-inch oblong j
Beat down raised batter
spoon. Grease fingers
Press batter evenly into
Add topping, and let r«
warm place 20 minutes
til doubled. Bake coffee
es 30 to 40 minutes or
well browned, in quick i
erate oven (375 degn
Remove from pans and
on racks.
ORANGE - SUGAR;
one tablespoon water to
yolk. Mix and brush y,
each coffee cake. Top wi
mixture of M- cup sugar
grated rind of one orange
STREULEL: Add one i
spoon water to egg yolk
and brush % on each >
cake. Top with a mixti
% cup sugar, 2 ta!
flour, 2 tablespoons bui
teaspoon cinnamon, %
chopped nuts.
FRUIT: Add topping
gredients in the followir
der, two tablespoons iru
butter; % cup dried
crumbs; drained' fruit
No. 2 can (IVs to 2 cups)
Recommendations at
James N. EsbensHad*
Asst. Secretary
Toppings