Time-consuming as it is to
make, there is nothing quite
as delicious with a full
course meal as a homemade
loaf of bread. There is just
something about its
chewiness and delicate yeast
aroma that make you go
back for seconds and thirds.
Todays recipes start out
with five different types-of
breads and end with four
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vegetable and meat recipes
for you to try along with the
homemade bread some
evening.
GOLDEN WHEAT BREAD
2 cups milk, scalded and
cooled to lukewarm
2 cups lukewarm water
One-third cup honey
4 teaspoons salt
3 cakes or packages yeast
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COLLECTORS ITEMS
HUMMEL—BING—JENSEN
IMPERIAL—SCHMIDT—NORITAKE
MONARCH HEATERS—RANGES
7 cups whole wheat flour
3 cups white flour
One-third cup shortening
Dissolve yeast in warm
water. Measure into a pan
milk, water, honey, salt and
shortening. Stir. Add whole
wheat flour and yeast. Stir
again. Let rise 15 minutes.
TTien add white flour and
knead well. Cover and let
rise until double in bulk.
Knead lightly again. Cover
and let stand again until
almost double in bulk. Shape
into loaves and place in
greased pans. Let rise in
warm place until doubled
again. Then bake at 375
degrees F. for 40 minutes.
Ella Kanagy
Mattawana, Pa.
xxx
WHOLE-WHEAT
STICKY BUNS
Brown sugar
Butter or margarine
Pecan halves
1 cup whole-wheat flour
% cup all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
Vz teaspoon salt
1 egg, slightly beaten
1 cup milk
V* cup oil
Measure % teaspoons
brown sugar and 2 teaspoons
butter into each of twelve 2-
Va-inch muffin cups. Place in
400 degree oven to melt.
Remove and place 2 pecan
halves in each cup. In bowl
mix flours, sugar, baking
powder and salt; set aside.
Blend well egg, milk and oil
and add all at once to flour
mixture; mix just until flour
is moist; divide among
muffin cups. Bake in
preheated 400 degree oven 20
to 25 minutes or until pick
inserted in center comes out
clean. Invert on platter and
serve warm.
Glassware
Imperial
Westmoreland
West Virginia
Builders Hardware
Schlage Locks
Tools all kinds
ENRICHED BREAD
1 pack yeast
V* cup warm water
2 cups scalded
(lukewarm)
2 tablespoons sugar
2 teaspoons salt
1 tablespoon butter
6 to 7 cups enriched flour
Mix everything together
and knead. Let rise to double
in bowl. Punch down. Let
rise to double again. Divide
into two loaves and let rise.
Bake.
\V\
WHEATHEART BREAD
1 cup milk, scalded
4 teaspoons salt
V* cup honey
Va cup lard
1 cup lukewarm water
2 packages yeast
3 cups 100 per cent whole
wheat flour
4 cups all-purpose flour,
sifted
Scald milk. Stir in salt,
honey, lard, and water.
Blend well. Cool to
lukewarift. Add yeast,
granulated or crumbled.
Measure whole-wheat flour
into mixing bowl. Gradually
add the milk mixture to
make a smooth batter. Beat
two minutes. Beat in two
cups of the white flour to
make a stiff dough. Turn
dough onto a floured board
and work in remaining white
flour. Knead 10 minutes or
until all flour has been used.
Place 1 dough in lightly
greased bowl. Cover ahd let
rise in a warm place (85
degrees) until double. Punch
down. Turn out on lightly
floured board and shape as
desired. Place in well
greased 9x4x5 inch pans.
Cover and let rise until
almost double in size. Bake
in a moderate oven (375
degrees) for five minutes.
Decrease heat to 350 degrees
for 35 to 40 minutes. Remove
from pans immediately.
Brush warm crusts lightly
with soft butter; cool on
racks. Yields two loaves.
Gloria Loch
Fogelsville, Pa. 18051
xxx
ORANGE NUT BREAD
3 cups sifted flour
4 teaspoons baking powder
Vi teaspoon salt
1 cup sugar
Vz cup chopped peanuts
1 egg, slightly beaten
Vi cup orange rind, grated
1 cup orange juice
One-third cup melted
shortening or salad oil
Sift flour, measure, add
baking powder, salt and
sugar. Sift together. Add
peanuts. Mix orange juice,
rind, melted shortening and
egg; beat. Pour into dry
ingredients and mix just to
moisten. Do not beat. Turn
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- 31 _f]
Lancaster Farming, Saturday, Dec. 4,1976 —
into'greased loaf pan 9% x
5V2 x 3. Bake in moderate
oven 350 degrees F. about
one hour or until done.
Remove from pan. Cool.
Slices better on second day.
Delicious served with cream
cheese.
WHOLE WHEAT CHEESE
BREAD
Oven temperature 400
degrees F or 204 degrees C.
Bake bread before or after
the oven is used, while the
oven is still hot, to save
energy.
3 cups whole wheat flour,
unsifted
milk
3 cups white flour, unsifted
3 tablespoons sugar
2 teaspoons salt
2 (V* oz.) packages dry yeast
V* cup (% stick) margarine,
softened
2 cups very warm water
Vz cup grated sharp Cheddar
cheese
Vz cup toasted sesame seed,
if desired
V* teaspoon garlic powder
1 egg white
1 tablespoon cold water
Mix well the two flours. In
a large mixing bowl mix two
cups of flour mixture, sugar,
salt, and dry yeast. Add
margarine. Gradually stir in
very warm .water; beat 100
strokes or two minutes
medium speed of electric
mixer, scraping bowl oc
casionally. Add % cup flour.
Beat 150 strokes or two
minutes at high speed of
mixer, scraping bowl oc
casionally. Stir in more
flour, if needed, to make a
dough soft enough to leave
the sides of the bowl.
Turn out onto lightly
floured board and knead
about 10 minutes. Place in a
greased bowl, turning dough
to grease top. Cover. Let rise
in a warm place, free of draft
until double in bulk, about 50
minutes.
Mix cheese, sesame seed,
and garlic powder; set aside.
Punch down dough. Turn
onto lightly floured board.
Divide in half. Roll half the
dough to an 18 x 19 inch
rectangle. Sprinkle with half
the cheese mixture. Roll up
from long side as for jelly
roll. Seal seam by pinching
edge to the roll. Pinch end
and fold underneath. Repeat
for remaining dough and
filling. Place loaves on
greased baking sheets,
gently curving the ends to
form a half circle.
Lightly beat egg white
with water to mix, brush on
loaves. With a sharp knife
cut several slashes on top of
each loaf. Let rise until about
double in bulk. Bake until
done. Cool on wire racks.
Makes two crescent shaped
loaves.
Penn State Extension
XXX
NO KNEAD GOLDEN
LOAVES
3 cups warm water
2 cakes or 2 packages dry
yeast
2 tablespoons sugar
2 tablespoons
shortening
4 teaspoons salt
8-V4 to 8-% cuds sifted all
purpose flour
Combine in large bowl
water yeast, sugar, salt, and
shortening. Let stand for five
minutes. Mix well.
Gradually add flour to form
stiff dough. Beat well after
each addition. Cover. Let
rise in warm room about l-%
hours ‘till double. Toss
slightly on well floured
surface to coat dough. Divide
in three. Shape. Let rise in
warm place about 45 to 60
minutes. Bake at 350 degrees
F. for 40-45 minutes.
Mrs. J. Robert Spahr
Lititz, Pa.
xxx
CHICKEN ZUCCHINI
1 teaspoon salt
V* teaspoon pepper
1-Vz to 3 pounds chicken
thighs, drumsticks,
breasts or a combination
of all.
3 tablespoons olive oil
2 garlic cloves, minced
1 medium-sized onion,
chopped (Vz cup)
l-Vz cups boiling water
1 bouillion cube
' 2 medium-sized zucchini, cut
into 2-mch chunks (%
pound)
Salt and pepper the
chicken on both sides and
brown it well in the oil in a
large skillet. Take it out of
skillet and add the garlic and
onion. Cook it gently a few
minutes. Sprinkle over the
flour and bouillion cube and
boiling water. Add water,
stirring well, bringing to a
boil. Put chicken back into
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melted