<
d
Homemade Breads
Fragrant, home-baked yeast
breads are more popular than ever
before. Thanks to modem tech
niques that make baking at home
practical for the busiest homemak
er, student or professional.
There are three methods of dis
solving yeast—the traditional dis
solving method, the popular non
dissolving variation, and even a
refrigerated process that works
overnight
Try experimenting with all three
methods to find one that works
best for you.
• Dissolving Many bakers
prefer this traditional method. The
yeast is dissolved in warm water
(110-115 degrees) before being
added to other recipe ingredients.
The water must not be too hot or
yeast cells will be destroyed.
• Non-dissolving Ideal for
beginners, the non-dissolving var
iation combines the yeast with
other dry ingredients. Recipe li
quids, are heated to a warmer temp
erature (120 to 130 degrees and
then added to the dry mixture.
• Refrigerated—This method is
perfect for those who like to do
their preparation in advance. The
dough is assembled, kneaded and
shaped prior to refrigeration. The
high sugar content allows it to rise
slowly in the refrigerator several
hours or overnight
Non-yeast breads that depend
upon baking powder to rise are a
tasty and quick alternative to yeast
breads.
Whatever variety of bread you
choose to make wiU fill your home
with a wonderful aroma.
ZUCCHINI BREAD
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
V< cup oil
% cup chopped walnuts
2'/> cups zucchini, grated
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon baking powder
3 eggs
1 cup crushed pineapple,
optional
Mix sugar, eggs, and oil. Beat
until smooth. Add vanilla, salt, and
cinnamon. Mix well; sift in dry
ingredients. Stir in zucchini, wal
nuts, and pineapple.
Grease and flour 2 bread pans.
Bake in a 32S degree oven for one
hour or until knife inserted in cen
ter comes out clean.
Marie Miller
Columbia Crossroads
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
December
4- Your Favorite Christmas Cookies
11* Holiday Non-Alcoholic Sippers
18* Holiday Treats
25- Christmas Dinner
Buna On The Range
WHOLE WHEAT BREAD
I'/j quarts warm water
3 tablespoons yeast
Vi cup honey
2 tablespoons salt
6 tablespoons .vegetable oil
2 tablespoons black strap
molasses
4 cups whole wheat flour
10 cups white flour,
approximately
Dissolve yeast in warm water.
Add the remaining ingredients and
mix. Let rise two times then put in
bread pans and let rise until
doubled in size. Bake at 3SO
degrees for 30 minutes.
Mrs. Reuben Beiler
Gap
WILD RICE
MULTI-GRAIN BREAD
(Beautiful enough to be
your centerpiece)
4-S cups all-puipose flour
2 cups whole wheat flour
'A cup rye flour
'A cup uncooked rolled oats
1 package dry yeast
2 teaspoons salt
'/> cup water
2 cups milk
'A cup honey
2 tablespoons butter
VA cups cooked wild rice
1 egg, beaten with 1 tablespoon
water
A cup hulled sunflower seeds
In large bowl, combine 2 cups
all-purpose flour, whole wheat
flour, rye flour, rolled oats, yeast
and salt; mix well. In medium
saucepan, heat water, milk, honey,
and butter until very warm. Add
warm liquid to flour mixture.'
Blend at low speed until mois
tened; beat 2 minutes at medium
speed. Add wild rice. Cover and let
rest IS minutes. Stir in enough
additional all-purpose flour to
make a stiff dough. On floured sur
face, knead dough 10 minutes; add
more flour as necessary to keep
dough from sticking. Place in
lightly greased bowl, turn over,
cover and let rise until doubled,
about 2 hours. Punch down. Knead
briefly on lightly floured surface.
Divide dough into thirds, shape
into 3 strands; braid and place onto
greased baking sheet to form a
wreath. Let rise until doubled,
about 45 minutes. Brush tops of
loaves with egg mixture'. Sprinkle
with sunflower seeds. Bake at 37S
degrees for 4S minutes or until
bread sounds hollow when tapped.
Options: Makes 2 loaves or 18
bread sticks approximately 12
inches long.
Wild Rice Council
This may look too beautiful to eat, but Wild Rice Multi-Grain Bread Is a nutritious,
tasty bread.
CHEF MIX MUFFINS
2 tablespoons sugar
3 cups chef mix
1 cup milk
1 egg, beaten
Add sugar to mix. Combine
milk and beaten egg. Add to mix
and stir until flour is moistened.
Fill greased muffin pan about two
thirds full. Bake 20 minutes at 425
degrees. 12 muffins.
Chef Mix:
9 cups sifted all-purpose flour
'/j cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
V> cup sugar
2 cups solid vegetable
shortening
Mix dry ingredients thoroughly.
Cut in shortening until consistency
of commeal. Store in airtight con
tainer. Keeps for 6 months if stored
out of direct heat and sunlight
Makes approximately 15 cups.
Use as needed for muffins or
biscuits.
Biscuits:
Vi cup milk
3 cups Chef Pastry Mix •
Heat oven to 4SO degrees. Add
milk to mix. Stir 25 strokes. Knead
lightly on floured board for IS
strokes. Roll out to 'A -inch thick.
Cut into 18 rounds with biscuitcut
tcr or drop by tablespoons onto a
greased cookie sheet. Bake 10
minutes.
OVERNIGHT BUNS
2 packages dry yeast
2 tablespoons sugar
'A cup warm water
1 cup oil
3 teaspoons salt
'A cup sugar
4 cups warm water
About 14 cups flour
Mix together yeast, sugar, and
water; let stand 10 minutes; add
remaining ingredients.
Contributor writes that she mix
es the dough at 6 p.m., punches
down at 9 p.m., puts in bread pans
at 11 p.m., and covers with a towel
and plastic wrap to prevent crust
from fanning on top. Bake at 6
a.m. at 3SO degrees for 15 to 20
minutes. Makes about 414 dozen
sandwich size buns or 7 dozen
dinner-sized rolls.
Virginia Kalp
Stahlstown
BREAD
Mix in large bowl:
X A cup sugar
2 teaspoons salt
2 cups warm water
2'/itablespoons melted
shortening
Dissolve IVS packages yeast in
'A’cup warm water. Add to first
mixture. Add approximately 6
cups bread flour while kneading.
Let set in warm place for 2 hours.
Punch down and let rise again' 1
hour. Punch down and squeeze out
air bubbles. Shape into loaves,
place in 3 greased pans. Pick with a
fork a number of times. Let rise
until higher than pans about 2
hours.
Bake at 375 degrees for 23
minutes or until crust is brown.
Cool 10 minutes. Butter top and
place bread on side until bread
cools and loosens from the sides of
the pan.
For whole wheat bread, use 2
cups whole wheat flour and 4 cups
white flour.
Florence Nauman
Manheim
Featured Recipe
What can you do with tutkey leftovers? Here are some great ideas
from the Wild Rice Council.
Breakfast or lunch will have a gourmet flair by whipping up wild
rice, leftover turkey and Cheddar omelet. Mix 2 eggs with 2 table
spoons water. Pour into preheated omelet pan. After the eggs have set,
top with 'A cup cooked wild rice, 'A cup cooked, cubed turkey and
Cheddar cheese.
Wild Rice Turkey Chili offers a new twist to the usual red chili.
Instead of the traditional tomato base, this chili recipe calls for chicken
broth. Recipe be)ow.
If you would like new wild rice recipes and updated nutritional
information, send a self-addressed-stamped envelope to Minnesota
Cultivated Wild Rice Council Newest Recipes. 1306,W. Co. Rd. F.
#lO9, SL Paul, MN 55112.
WILD RICE TURKEY CHILI
1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
2 cups cooked, cubed turkey
2 cups cooked wild rice
15-ounce can great northern white beans, drained
11-ounces white com
8 ounces diced green chilies
14.5-ounce chicken broth
1 teaspoon ground cumin
Hot pepper sauce, to taste
6 ounces Monterey Jack cheese, shredded
Heat oil in large pan over medium heat; add onion and garlic. Cook
until tender. Add turkey, wild rice, beans, com, chilies, broth and
cumin. Cover and simmer over low heat to serving temperature. Stir in
hot pepper sauce. Serve with shredded cheese. 6 to 8 servings.
WHOLE WHEAT BREAD
Dissolve 1 heaping tablespoon
dry yeast in'/> cup warm water and
1 teaspoon honey.
4 cups warm water
V 4 cup honey
1 tablespoon vinegar
2 tablespoons blackstrap
molasses
2 tablespoons liquid lecithin or
granules
1 tablespoon salt
10V4 to II cups whole wheal
flour I
Mix together all ingredients
except flour. Slowly add flour tty
mixture. Work in 2 tablespoons!
oil. Work down every 20 minutes;
for 3 hours, using small amounts of
oil each time. i
Put in bread pans and lot rise.*
Bake at 3SO degrees for 30
minutes. Makes 4 loaves.
This is the best whole wheat bread 1
I've ever tasted. It stays soft.
Ida Keeny
New Freedom
(Turn to Pago B«)
\>