14—-Lancaster Farming, Saturday, February 16, 1963
or t
Farm Wife and Family
Here are the bread recipes we promised you in an earlier
column. Make the bread any way you like knead it, don’t
knead it, or just beat it! and we’re sure you’ll have re
quests for more. Our first recipe is for the basic kneaded white
bread.
EXRICHED WHITE BREAD
1 package yeast, compres
sed or dry
% cup water (lukewarm
for compi essed yeast,
warm tor dry)
2 cups milk
2 tablespoons sugar
2 teaspoons salt
1 tablespoon shortening
6 cups sifted enriched fl
oui (about)
Sotten veast in water. Heat
milk and shoitening until mel
ted (Do not boil ) Measure su
gar and salt into bowl Add hot
milk imxtuie and cool to hike-
HONEST
VALUES!
©Refrigerator
SALE
TA2I3W
11.8 Cu. Ft.
REFRIGERATOR
With Big Cross
Top Freezer
Deluxe Model
I QJC! And Your
IM *3 Old One
2 DOOR
COMBINATION
13.2 Cu. Ft.
Automatic Defrost!
{T JP jP And Your
Old One
TU3O4AV
L. H. Brubaker
350 fetrasbni}? Pike - Lane.
11. D, 3, LititiC, Pa.
Ph. Lane. 307-5170
SI i «ist>nr;i (JS7-0002
lalit/ 020-77 CH
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Home-Baked Bread
By Mrs, Richard C. Spence
warm Add about 2 cups flour
and beat well Add softened
yeast Add enough more flour
to make a moderately stiff do
ugh. Turn out on lightly flour
ed board, or pastry cloth, and
knead until smooth and satiny
(5 to S minutes). Shape into
ball and place m lightly greas
ed bond Grease suiface of do
ugh lightly.
Cover and let rise in warm
place (SO to S 5 degrees) until
doubled (about 1 y 2 hours).
Punch down Divide dough in
half Shape each half into smo
oth ball Let rest 10 minutes.
Shape into loaves Place in
gi eased 4% x 8% inch loaf
pans Let use until doubled
(about 1 hour) Bake in hot
oven (400 degrees) 40 to 45
minutes Makes two 1(4-pound
loaves
m
af •*
* AVI;ST AVIIiTiOAV
NO-KNEAD RICH
DINNER BREAD
1 package yeast, compres
sed or dry
(4 cup water (lukewarm
— „
Poultry & Livestock Feeds
Poultry Equipment'
Poultry Supplies
Fertilizers
West Willow Farmers Assoc.
for compressed ■ yeast,
warm for dry)'
2 tablespoons sugar
1% teaspoons salt x
2 tablespoons shortening
Vz cup hot scalded milk
Vi cup cold water
1 unbeaten, egg
3Vi .to 3 Vt ’’cups flour
Soften yeast in water, In
mixing bowl combine sugar,
salt, shortening and hot scald
ed milk Stir to melt shorten
ing Stir in cold water; cool to
lake warm. Blend in unbeaten
egg and the softened yeast; mix
well. Add flour gradually to
form a stiff dough, beating well
after each addition.,
Cover, let' rest 15 minutes.
Roll out dough on well-floured
surface to a 14 x 7-inch rectan
gle, fold rectangle in half. Re
peat rolling and folding two
more times Roll dough once
more to a 14 x 7-inch rectan
gle Then roll u'p rectangle to
ward you, starting with 7-mch
side (Roll tightly )Seal edges
and ends with heels of hands
after each roll. Place in greas
ed 9 x 5 x 3-inch pan, seam
side down .Cover Let rise in
warm place (S 5 ito 90 degrees)
iidtil light and doubled in size,
about 1 hour. Bake at 350 deg
rees for 50 to 60 minutes
BATTERWAY BREAD
2% cups warn water
1 package active diy yea-
6Vz cups sifted all-purpose
flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons soft shoit
ening
Pour the warm water into a
large mixing bowl Add the
veast Let stand a few minutes.
354-2114
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WWF
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♦
Ph. 394-5019 *
Stir-to dissolve. Add about half' 1 ‘ >2
the flour, the sugar, salt, and 1
shortening. Star the mixer on 2
medium speed, or beat by hand. 5
Beat 2 minutes or until smo
oth Stop mixer. Add the rest
of the flour and stir in by hand
until flour disappears, 1 to IVs
minutes. Beating in this recipe
takes the place of kneading.
iScrape down batter from si
des of bowl Cover bowl with
waxed paper. Bet rise in warm
place until doubled about
30 minutes Meanwhile, grease
2 biead loaf pans 4% x x
2% inches
Stir down batter by beating
hard for y 2 minute This is a
thick, somewhat sticky batter.
Put into the pans, spreading
evenly. Batter will fill pans V 2
full Let rise in warm place un
til edges of batter reach tops
of pans 20 to 30 minutes
Brush with melted fat, it desir
ed Bake 40 to 50 minutes (or
until well browned on sides
and top) in preheated quick
moderate oven (375 degrees)
Remove from pans and cool on
rack
XO-KXE.VD
BUTTER-RICH
DINNER ROLLS
2 packages,, active dry
yeast (or 2 cakes comp
lessed yeast)
% cup waim water (luke
warm for compressed
yeast)
Vi cup sugar
Vi cup butter or other
shoitenmg
HAVE YOU NEGLECTED
THIS GILT-EDGED
INVESTMENT?
Ever consider that a properly-drawn Will is
one of the soundest investments you can
make for your family?
By keeping estate expenses and
taxes within bounds, and allowing
other economies, an up-to-date Will
is almost certain to increase die net
amount your heirs receive.
We have helped with the financial aspects
of many Wills. Ask us to sit down with you
and your attorney soon. We'll be glad to help.
THE LANCASTER COUNTY
NATIONAL BANK
LANCASTER
9 East King Street (temporary address)
138 North Queen Street (Drive-In Window)
Prince and Janies Streets (Drive-in Window)
1648 Lincoln Hwy, East
1847 Columbia Avenue
MOUNT JOY
One West Main Street (Drive-in Window)
QUARRYVILLB
State and Church Streets
Established 1841
Member Federal Deposit Insurance Corporation
Soften yeast in warm water.
In large bowl combine sugar,
butter, salt and hot scalded
milk Cool do lukewarm. Stir m
unbeaten eggs and the softened
yeast Add the flour gradually
to form a stiff dough, beatm?
well after each addition. Cover
Let rise in warm place until
light and doubled m size, ab
' out 1 hour. Toss dough on well
floured surface until . coated
with flour and no longer sticky.
Shape as desired Let rise in
warm place until light and
doubled in size, 30 to 45 minut
es. Bake at 400 degrees for 12
to 15 minutes until golden
brown Brush with butter while
hot Malkes 2 dozen.
XO-KXEAD
CIXXAMOX BOLLS
1 package active dry
yeast (or 1 cake compr
essed yeast)
% cup warm water (luke
warm for compi essed
yeast)
3 tablespoons sugar
3 tablespoons shortening
iy 2 .teaspoons salt
1/2 cup hot scalded milk
1 unbeaten egg
3 to 3% cups all-purpose
flour
V 2 cup sugar
2 teaspoons cinnamon
(Continued on Page 16) t
• 8 Convenient Offices
‘ teaspoons salt
cup hot scalded milk
unbeaten eggs
to 5 % cup all purpose
flour
FLORIN
801 Main Street