d stir i» graham Bake itt) m moderate oven
-. crumbs, -sugar, salt (350 degrees) 25 to 30 min
_ ’ utes. Turn star buns out im
itter Or marg , me( jiatey. Glaze tree whi e
lukewarm- Pour w - W arm with a thin con
■xn) into bowl, spnnK- f ec ti oners > icing. Garnish
yeast. Let stand un i w (th maraschino cherries,
ad, stir. Pour' in milk star yields 6 bunSi tree
stir in eggs. **eaj yields 16 small buns and
cups nour unt bra id makes approximate-y
.. 'Stir in remaining 1Q to 12
Knead'dough on -ight- * *
’°-d board, P ace in a Qur New Year’s Bread is
bowl,, brush with shaped in*o a long loaf and
butter, -placedvon ,a greased baking
in bulk ■•(lyzhours). sb eet jo rise. The rich y
down, turn oirt ,on browned and te nder cnis t f
floured board. Divide s t u dded with pears, creates a
roll'one ha f into a delicious .holiday bread,
r b 10x14 - inches.
with 2 tablespoons of NEW YEAR'S BREAD
butter or margarine, 1 package yeast, compres
with % cup brown sed or dry
1 cup chopped nuts 2 tab espoons water Cuke
on? packaged fruits warm for compressed yeast,
s. Roll up bke a warm for dry).
»U. Cut 6 1-lnch slices. cup instant mashed
1 ices’cut side down in potato
jed pan -which has 2 tab’espoons sugar
spread with V* cup of K teaspoon salt
butter or margarine IVz cups mi 1 k
cup brown sugar. Cut % cup sugar
roll into Vfc-inch 1 teaspoon salt
ace in a greased y 3 cup shortening
jed pan. Knead V£ 5 1 /: cups s fted enriched
its and pees into re- flour (about)
dough. Form into a 1 egg
on cookie sheet. Let Dried pears, if desired
in warm place until Soften yeast in water. To
in size (30 minutes), not ito ac 1 ” tab espoons
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sugar, % teaspoon salt, and
softened yeast. Cover and
let stand overnight. The fol
lowing day, scald mi k. Add
% cup sugar, 1 teaspoon sa t
and shortening. Cool to luke
warm. Add 2 cups flour and
mix thoroughly. Add yeast
mixture and egg and beat
well. Add enough more flour
to make a soft dough. Turn
out on lightly floured board
or -pastry cloth and knead
until smooth and satiny.
Placed in greased bowl, cov
er and let rise in warm p’ace
until doubled (aboutlVi hrs.).
When light, punch down.
Let rest 10 minutes. Divide
dough into two equal parts.
Ro 1 each portion of dough
to rectangle about V* inch
thick and 11 inches long.
Roll up up tighfy like a
je’ly roll and place on greas
ed baking sheet. Tuck ends
under slightly, sea'ing edges
securely. If desired insert"
silvers of dried pears which
have been soaked unti’
plump on top of each loaf
Brush with milk and sprink
e with sugar. Let rise until
doubled (about 45 minutes).
Bake in moderate oven (350
degrees) 35 to 40 minutes.
Makes 2 loaves.
Lancaster Farming. Saturday, December 17. 1960—9
ORANGE QUICK BREAD
2 cups silted enriched
flour
2 teaspoons baking powder
1 teaspoon salt
Vs cup brown sugar
% cup liquid or melted
shortening
2 eggs, beaten
% cup orange juice
Grated rind of 1 orange
V* cup chopped nutmeats
% cup rolled oats (quick
or old-fashioned, uncook
ed).
Heat oven to moderate
(350 degrees). Sift together
flour, baking powder and
salt into bowl. Add remain
ing ingredients. Stir only
until dry ingredients are
dampened. Pour batter into
greased loaf pan (1-pound
size). Bake 50 to 60 minutes.
Makes 1 loaf.
• * *
HOLIDAY STOLLEN
1 cake, compressed or 1
package dry yeast
V* cup lukewarm water
Vi cup scalded milk
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Vz cup butter or margar
ine
% cup brown sugar
1 teaspoon salt
2 teaspoons cinnamon
2Vi to 3 cups sifted en
riched flour
1 egg, beaten
114 cups rolled oats (quick
or o'd-fashioned, uncook
ed)
Vz cup chopped candied
fruit
>'2 cup chopped nutmeats
1 i cup raisins
Vi cup ' hopped dates
Confectioners’ sugar
frosting
Red and green randied
cherries
Soften yeast in ’ukewarm
water. (Use warm water for
dry yeast.) Pour scalded milk
over butter, sugar, salt and
cinnamon; stir occasionally
until butter melts. Cool to
ukewarm. Stir in one cup
flour and egg; and soften
yeast and oats. Stir in en
(Tura to page 10)