14—Lancaster Farming, Saturday, April 4, 1964
For the
Farm Wife and Family
Take A Loaf Of Bread
By Mrs. Richard O. Spence
Bread has so long been a part of man’s
heritage that its exact origins are difficult to
tiace Centunes ago, it held a significant so
cial position and was valued highly. While it
may have become less piecious through abun
dance in modern times, bread still is a main
stay and has a place in our diet at eveiy
meal m most countiies of the world.
The histoiy of bread is fascinating and
i ich in folklore. The loaf itself has not chang
ed significantly except in texture from those
fust Stone Age bread fiagments The first
baked loaves were unleavened flat bread, re
sembling ciude pastry. The discovery of
leavened biead probably came about by acci
dent An Egyptian baker is said to have over-
4
SPENCE
looked a poition of dough.
When discovered the next day,
the dough had fexmented and
begun to rise The baker in
fear of his mastei, quickly
shaped the loaf and baked it—
pioducing the fust “light’
textuied loaf
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One-hall block from
Penn Square on South
Queen Street Rear
of Main Bank.
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Fiona the beginning, bread
held political, medicinal and re
ligious meaning Its religious
significance is familiar to every
student, and the Bible provides
many refeiences to bread in
church ceiemomes and rituals.
Belief that biead bad naagi-
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Swan Parking Lot
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Stoner Parking Lot
S. W. Corner Vine and
Queen Sts.
cal healing poytefs ly as, popular
long ago. Toasted bread steeped
in cider was legalded as a cure
for headaches and 'colic. A
bread paste applied to the face
was a favorite Algerian treat
ment for toothache and neural
gic pains. 'Many homes had
loaves or bread crusts hanging
in a corner as protection from
sickness and trouble. The so
called practice of “sin-eating”
was once especially common in
England. Old men, ijo longer
able to do heavy work, accepted
a small fee for eating a loaf of
bread at a funeral, thereby
taking the sms of the dead
person on himself
From these early beginnings
and beliefs, bread has become
literally our “daily bread ”
Thioughout the world, it is
seived more than 36 billion
times a day It has many
shapes, embellishments and
flavors from sweet raism
cinnamon loaves to sti ong, dark
lyes It’s nutritionally impor
tant as a contributor of B
vitamms and iron—inherent in
whole wheat bieads and added
in eniiched white breads It is
served as breakfast toast, lunch
eon sandwiches, dinner ac
companiments.
SOME BREAD FACTS
YOU SHOULD KNOW
1. Whole wheat biead and
enriched bread are nutritional
equivalents in food value
2 'Refrigeration tends to ac
celerate staling of bread rather
than retard it Bread, left in its
original wrapping, will main
to resume payment of semi-annual dividends at the anticipated
rate of
per annum for the six-months' period beginning July 1, 1964,
to December 31, 1964.
An
Announcement...
Our Association wishes to advise you of its intention
f FIRST FEDERAL!
tpin 'its freshness in the freezer
up to two weeks,, 3|-ead should
be stofed in a container that
will allow air circulation.
3. Enriched bread and rolls
conti ibute comparatively little
to total calorie intake. One slice
of enriched white bread con
tains 60-65 calories, 1 slice of
whole wheat only 55, 1 enriched
hamburger roll contributes 165
and 1 slice of raisin bread has
65.
4. Standards for enriching
white flour and bread were es
tablished over twenty years ago.
It is estimated ’that today from
80 to 90 pei cent of all breads,
family flour and macaroni foods
are enriched with the three B
vitamins, thiamine, niacin and
iiboflavin, plus the mineral
iron
Here we have for you a num
ber of new biead ideas, all
simple and delicious.
ORANGE-COCONUT CRUMB
MACAROONS
1 cup diy enriched biead
crumbs
1 cup sugar
1 cup chopped nuts
1 cup flaked coconut
V* teaspoon salt
4 eggs, beaten
1 tablespoon orange extract
Combine bread crumbs, sug
ai, nuts, coconut and salt. 'Add
orange extract to eggs Add
liquid all at once to crumb
mixture and mix well. Drop by
teaspoonfuls on well greased
baking sheet Bake in moderate
over (350 degrees) 12 to 15
minutes or until lightly brown
4%
! avinps and £oan
ASSOCIATION OF LANCASTER
«_ .Mm »}
25 North Duke St.
e<3.r. (Remove, immediately f rflni
baking (sheet, to coaling i
Makes about 3% doaen cooW
CINNAMON APPLE '
COFFEE CAKE
1 pound loaf unsliced eniuh,
ed white bread
Vz oup melted butter- -or mar*.
arxne
2 tablespoons sugar
Vz teaspoon cinnamon
1 cup sliced peeled apple
Cinnamon Crumb Toppui»
Remove crusts from bread
Slice loaf lengthwise into 4
slices Brush all sides With but
ter or margarine. Mix sugar and
cinnamon. Place two bread
slices on separate sheets of
aluminum foil. Arrange apple
sbces on each slice. Cover with
sugar mixture. Place remaining
two bread slices over sugar
mixtme. Wrap with foil Place
on -baking sheet Bake in mod
erate oven (375 degrees) 29
minutes. Remove from oven,
unwrap and sprinkle -Cinnamon
Crumb Topping on top of each
coffee cake Return to oven, un
covered, for 10 minutes. Seive
hot.
CINNAMON
CRUMB TOPPING
2 toblespoons dry enriched
bread 'crumbs
2 tablespoons enriched flow
2 tablespoons sugar
Vz teaspoon cinnamon
2 tablespoons cold butter or
margarine
Mix together- bread, crumbs,
flour, sugar and cinnamon Out
or rub m butter or murgams
(Continued on Page 15)