Zoller Gallery «■ m “Super Med ’73,” a student in m\ # _ _ _ ' ' vitational ceramics display, will open ! \m f 1 \m\M in the Zoller Gallery Oct. 15. . | The display includes the six best student works from five different colleges and will continue through Nov. display Chambers Gallery Kern Commons Gallery 7:30 a.m. to 11 p.m. 8 a.m. to 5 p.m. Noon to 11 p.m. Museum of Art Pattee Main Lobby and Circulation Lobby Pattee Rare Books Room 8 a m - t 0 5p m Zoller Gallery Campus Cookbook: Bread baking basics By Ed Golomb ii i j a , off College, Avenue at Sower's Street under Napoli's Restaurant Underground Amusements OPEN NOON to 2am EVER/DAY Museum of Art “Three Swiss Artists” will continue on display in all three museum galleries until Nov. 4. The exhibit includes 143 paintings, 1 watercolers, drawings, woodcuts and '• posters by contemporary artists Ciino ; Amiet, and Augusto and Giovanni i Giacometti. West Pattee Lobby An exhibit of 10 Eastern European prints will continue on display in the 1 to 5 p.m. 9 a.m. to Noon Noon to 5 p.m. 7:45 a.m. to Midnight 7:45 a.m. to 5 p.m. 1 p.m. to Midnight 8 a.m. to 5 p.m. Noon to 5 p.m. Bread, the staple food of life for centuries, has been rising in price so rapidly it is hard to follow. Caused mostly by grain sales to Russia and the resulting flour shortage, the price increases probably will stay high. Is there any .real way to save'money on bread? One thing you can do is buy day-old bread. Many bakeries and large chain stores have yesterday’s baked goods at reduced prices. This is an excellent way to save'money; that is, if you don’t mind eating hard, dry bread. A second alternative, although not much cheaper, is baking bread yourself. Unless you plan on making three or four loaves at a time, you will find the cost of heating the oven alone expensive. But when you bite into that first piece of bread still warm from the oven, the money spent will seem minor. As for costs, if you bake one to four loaves, the cost per loaf (including heating the oven) will be about 36 cents. The more bread you make, the less it costs, since you use" the same amount of yeast. Basic Bread Recipe V 2 cup warm water or milk (about 110 degrees F) 1 package yeast 1 cup milk 1 cup boiling water West Pattee Lobby through Tuesday. Rare Books Room “Australiana,” an exhibit of books by Australian authors will be on display in Pattee’s Rare Books Room beginning Monday. Chambers Ceramics by Larry Jordon, and Pain tings and drawings by Frank Tillman will be on display in the Chambers Gallery through Oct. 26 Both Jordon and Tillman are un dergraduates in art education at the University. Kern Commons Gallery A display of African trade bead jewelry by Selma Brande will continue in the Commons Gallery through Oct. The beads used in the jewelry are Monday through Friday Saturday Monday through Friday Saturday Sunday j Daily except Monday I Monday through Friday Saturday Sunday Monday through Friday Monday through Friday Saturday and Sunday , 2 tablespoons butter 2 tablespoons sugar 1 tablespoon salt 6 cups flour (make sure at least three cups are enriched white flour) Rinse a large bowl with hot water. Then . add the half cup of warm milk or water ' and the yeast. Let it stand for five : minutes, then stir to dissolve the yeast. In another bowl add the milk, water, , butter, sugar and salt. When thoroughly I mixed, add three cups of flour and mix with a knife or spoon. After mixing, add the other three cups of flour. This can be i whole vfeeat, rye or any other type flour. .'Continue mixing, adding enough extra flour_to keep the dough from sticking. Flour a tabletop or counter and place the dough ball on it. Cover it with a bowl and let it sit for 10 minutes. After 10 minutes, you can start working ,the dough. Rub oil or shortening on your hands, and-using the heel of your hand, push the dough from the back of the dough ball toward the front, stretching it in the process. Pick up the stretched dough with your fingers, fold it in half and push it ; again. Continue kneading for five to eight minutes, or until the dough is no longer sticky. After the dough is kneaded thoroughly, place it in a greased bowl and set the bowl P.S. Friday, October 12, 1973 over 200 years old and originally were used as money. Brande is a resident of Altoona who studies with Kenneth Kuhn, head of the art department at the Altoona Campus. Pattee Main Lobby An exhibit.of ceramics by Jon Clap per will be on display in Pattee’s Main Lobby through Nov. 8. Pattee Circulation Lobby Pen and ink drawings by John Pettus will continue on display in the Cir culation Lobby through Nov. 5. East Corridor A three-man photography exhibit will be on display in the Pattee East Corridor through Nov. 16. The photographers are Samuel L. At more, Fred W. Heisdingsfelder, Jr. and Andy Cupples. Campus gallery hours in a warm spot, about 85 degrees (a gas oven with a pilot light is perfect). Let the dough rise for about one and a half hours or until it nearly has "doubled in bulk. To test, touch the dough’s surface. If the impression of your finger stays, the bread has risen enough. Using your fist, punch the dough down once. Then let it rise for another hour. After the second rising,. remove the bread from the bowl and throw it down on the counter or table. Divide the dough into two equal parts and place them into bread pans or on a cookie sheet. (This will give you a French type bread). Again, let the bread rise. After the bread has risen for another hour, place it into an oven at 400 degrees (use 350 degrees if you a^e- baking the bread in glass pans). Bake the bread for about 40 to 60 minutes. - If you want bread without a hard crust, brush the top with melted butter before baking, and removing from the oven. / Remove the pans from the oven as soon as the bread is done. If you don’t, the crust will get hard and leathery, and the bread soggy on the bottom. Remove the bread from the pans and place each loaf on its side on cooling racks. Cover each loaf with a cloth while cooling.
Significant historical Pennsylvania newspapers