—Lancaster Farming, Saturday, November 18,1978
56
This last week before Thanksgiving, the Home on the
Range column is featuring breads, from mushroom bread
to oatmeal bread, a wide variety for those who like to try
making diffemt kinds. A home made loaf of bread is often
a special way of saying thank you to someone special
during the holiday season.
Next week there will be holiday fruitcakes in Home on
the Range, and there is still time for those last minute
recipes to be sent in. Do it today.
To close out the year 1978, the December themes for the
recipe column have all been chosen and can be found m
the recipe theme calendar. Christmas cookies will be seen
December 2, Holiday candies December 9, and all and any
Christmas “goodies” December 16.
The last week before Christmas there will be “Turkey
specialities”. Any recipes utilizing those large feathered
bird will be used, including special ways to prepare for the
holiday dinner to talented tricks of using the leftovers.
The last week in December will be reserved for New
Year Day dinners. Many people prepare a special dish for
that first day at the start of a new year, and those are the
recipes that we are looking for.
Send your recipes to Home on the Range, Lancaster
Fanning, Box 366, Lititz, Pa. 17543.
BEST WHOLE WHEAT BREAD
2 cups milk
Vz cup granulated sugar
Vz cup, plus 2 tablespoons shortening
1 cup cold water
1 cup warm water (to dissolve yeast in)
3 tablespoons yeast
4 teaspoons salt
2 cups whole wheat flour
nearly 8 cups white flour
Scald milk, m a bowl add the sugar, shortening and salt.
Pour the hot milk over this, stir until dissolved. Add the
whole wheat flour, beat rapidly with a spoon. Add the cold
water, stir, add the dissolved yeast. Mix well, add enough
white flour to make a mce dcough. Place in a greased
bowl, let rise until double. Punch down. Let rise again
until double. Divide into four loaves. Let rest for a few
minutes. Form into loaves, spank hard to take out air
bubbles, place in greased pans. Let rise and bake at 350
Degrees F. about 30 minutes. Brush tops with margarine
or butter when taken from oven. Let cool.
MILK AND HONEY BREAD
4 cups scalded milk
4 teaspoons salt
4 tablespoons butter
4 tablespoons honey
1 package dry yeast
V* cup warm water
9 to 10 cups flour
Add salt, butter, and honey to scalded milk. Cool.
Dissolve yeast in water. Add flour. Knead. Raise twice.
Divide into four parts and place m pans. Grease tops.
Raise until dough holds dent from testing finger (1 to 1%
hours). Bake at 350 Degrees F. for 30 minutes. Grease
tops.
Home on the Range
Breads to brighten the holiday season
Mrs. Russel D. Heisey
Mount Joy, Pa.
Bonnie J. Snyder
Schuylkill Co. Dairy Princess
Fresh home baked bread is a treat anytime, family or as a gift for a friend, the effort required is
anywhere. Whether you make it for your own sure to be appreciated.
OLD-FASHIONED OATMEAL BREAD
2 cups milk
2 cups quick rolled oats, uncooked
Va cup brown sugar, firmly packed
1 tablespoon salt
2 tablespoons shortening
1 package active dry yeast
% cup warm water (110 to 115 Degrees F.)
5 cups sifted flour
1 egg white
1 tablespoon water
rolled oats
Scald milk, and stir in 2 cups rolled oats, brown sugar,
salt, and shortening. Remove from heat and cool to
hkewarm. Sprinkle yeast on warm water, stir to dissolve
Add milk mixture and two cups flour to yeast.' Beat with
electric mixer on medium speed, scraping the bowl oc
casionally, for two minutes, or beat with spoon until batter
is smooth.
Add enough remaining flour, a little at a time, first with
spoon and then with hands, to make a soft dough that
leaves the sides of the bowl. Turn onto floured board,
knead until dough is smooth and elastic, eight to 10
mmutes Place in lightly greased bowl, turn dough over to
grease top. Cover and let rise in warm place until doubled,
one to IV2 hours. Punch down and let rise again until
nearly doubled, about 30 mmutes.
Turn onto board and divide in half Round up to make
two balls. Cover and letjpst 10 mmutes. Shape in to loaves
and place m greased 9x5x3 mch loaf pans Let rise until
almost doubled, about one hour and 15 mmutes Brush
tops of loaves with egg white beaten with water and
sprinkle with rolled oats. Bake m 350 Degree F. oven for 30
mmutes. Makes two loaves.
WHEAT GERM BREAD
1% cup milk
2 tablespoons granulated sugar
1 tablespoon salt
V* cup shortening
2 packages active dry yeast
Vi. cup warm water
% cup wheat germ
5 to 6 cups sifted all-purpose flour
melted butter or margarine
sesame seeds
Scald milk, add sugar, salt and shortening Stir and cool
to lukewarm. Sprinkle yeast on warm water, stir to
dissolve. Combine milk mixture, yeast, wheat germ, and
IVz cups flour. Beat with electric mixer at medium speed,
scraping bowl occasionally f or two minutes Or beat by
Marian E. Becker
Elizabethtown, Pa.
Mix m enough of the remaining flour with a spoon and
then hands to make a dough that leaves the sides of the
bowl. Turn onto board and knead until smooth and elastic,
about ten mmutes. Place in lightly greased bowl, turn
dough over to grease top. Cover and let rise m warm place
until doubled, about one hour. Punch down, cover and let
rise until doubled, about 30 minutes.
Turn dough onto board, divide m half. Round up to make
two balls. Cover and let rest 10 to 15 mmutes Shape into
two loaves and place m greased 9x5x3 mch loaf pans
Cover and let rise until almost doubled, 50 to 60 mmutes
Brush tops of loaves with butter and sprmkle with sesame
seeds Bake m 350 Degree F. oven for 30 mmutes, or until
bread tests done. Makes two loaves.
MIRACLE BREAD
Parti
2 cups boiling water
2 tablespoons shortening
2 tablespoons granulated sugar
2 teaspoons alt
% cup lukewarm water
2 packages active dry yeast
1 tablespoon granulated sugar
Mix ingredients for part 1 and cool to lukewarm. When™-'
part 1 is cooled, combine part 1 and part 2 together. Add 6
to 6% cups of flour. Mix well Turn dough every 10 mmutes
for four or five tunes to prevent developing a crust on top
of the dough. Divide dough m half and roll out as you
would pie dough. Roll up as a jelly roll. Make diagonal
slits across the top and place on a greased cookie sheet.
Let rise about one hour or u;ntil double in bulk. Brush tops
with mixture of one egg and two tablespoons of milk.
Sprinkle with sesame seeds if desired. Bake at 350
Degrees F. for 30 mmutes, or until it tests done.
Mrs. Christy Becker
Elizabethtown, Pa.
BANANA BREAD
3 ripe bananas
2 eggs
1 cup granulated sugar
Vz cup shortening
% teaspoon salt
2 cups flour
1 teaspoon baking soda
Mash bananas Add all the ingredients listed in a bowl
and mix well Form into a loaf and bake in a small loaf
pan for one hour at 350 Degrees F.
Mrs. Charles
Mertztown, Pa.
Part 2
(Turn to Page 58)
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