—Lancaster Farming, Saturday, May 8,1971
26
Bread and Rolls Are Featured in Favorite Recipes
(Continued from Page 17)
oil and put dough in and grease
top, cover with cloth, and set in
a warm place to rise until double
in bulk (about two hours).
Punch down on oiled surface
and cut in four parts. Knead in
balls and let rise again about 30
minutes.
Shape into loaves and put in
oiled or greased pans. Let rise
until doubled in bulk. Bake 35
to 45 minutes in 350° oven
When done, Mrs Keener says,
the bread will shrink from the
sides of the pan and have a hol
low sound when tapped with the
knuckles.
She includes this tip “I add
some of the flour to the milk
mixture before adding yeast
The dough rises faster.”
Mrs. H. Ivan Sensenig, Eph
rata RD2, uses the following _
bread recipe: "
Sensenig Bread Recipe
3 cup lukewarm water with
1 teaspoon sugar
3 packs Fleischaiann’s drj
yeast, stir and let stand foi
a minute or so
In another bowl put
6 cups lukewarm water
3 cup sugar
2 heap-ng tablespoon sugar
7 level tablespoons or
cup melted vegetable shoit
ening
To this, add the yeast mix and
add two quarts Occident flour,
beat well, add one quart flour,
mix well, mix in enough flour
so you can work with hands. This
takes about one quart more
flour, about four quarts in all.
let stand until double, work
down, let rise again Work down
i*nd put in pans Let rise until
sustain top
production
with the
BABCOCK
B-300
Keeping production up...costs
down... is the profit key in poultry
operations. And more and mors
records on commercial flocks of
Babcock B-300’s..."The Busi
nessman’s Bird”...showsu«-
talned production of top quality
•ggs...often with an additional
20 to 30 eggs per bird housed
over other strains. Come 1n...
took at the records and the B-300
...“The Businessman's Bird”.
BABCOCK
FARMS. INC.
Telephone' (717),655-8561
about double. Bake 30 minutes
in 350 oven. Makes seven loaves.
Mrs Lester A Miller, Wrights
ville RDI, forwards the following
hint: “If water or milk is too
hot when using yeast, the bread
or rolls will not rise as it should.
Mrs. Miller forwards a white
bread recipe which she says was
“given to me by my pen pal in
Canada (Prince Edward Island)
and has been very successful for
me ” It is as follows:
White Bread Recipe
envelopes dry yeast
teaspoons sugar
cup lukewarm water
cups flour
cup sugar
teaspoons salt
cup soft shortening
cup milk, scalded, cooled till
lukewarm
cup lukewarm water
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Dissolve yeast in la cup warm
water and sugar. Let stand 10
minutes. Scald milk and water.
Put flour, salt and sugar in
large bowl, work in shortening.
Add dissolved yeast, milk and
water. Mix well. Knead until
smooth. Cover and let rise for
two hours. Punch down dough.
Turn out on floured board and
form into two loaves. Let rise
for 30 minutes. Bake at 350 for
1 hour. Rub top crust with but
ter while loaf is still warm.
Commenting on her recipe,
Mrs. Martin H. Eshleman, Dru
more RDI, says, “The bread will
sound hollow when tapped with
a finger if done. I grease tops
with margarine or butter. Good'”
Her bread recipe is as follows:
Eshleman Bread Recipe
packages yeast
cup warm water
Ph. 393-4963 or 392-0374
314 cups lukewarm water
14 —1414 cups flour, G. M. or
Pillsbury
tablespoons sugar
STOCKER & FEEDER SALES
Annual Show and Sole
May 21, 1971—7:00 P.M.
Final Sole: June 11, 1971—7:00 P.M.
For consignments and information* contact;
Kenneth Hershey, mgr.
(717) 768-8204
Vintage Sales Stables, bic.
P.O. Box 100, Paradise, Pa.
• 10 Miles East of Lancaster, Pa. On U.S. Route 30 •
GET
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The money you spend for feed
mokes more money for you,
when you choose FLORIN forti
fied Dairy Feeds. Count on it for
maximum production from your
dairy herd . . . maximum profits,
too.
rM?
WOLGEMUTII
BROS., Inc.
MOUNT JOY, PENNA.
2 tablespoons salt
Vt cup melted shortening
Mix all ingredients together
(Continued' on Page 271
Ph. 653-1451