Winnipeg Free Press

Winnipeg Free Press (Newspaper) - February 13, 1960, Winnipeg, Manitoba Free press. Saturday february m. Is time raising Maraschino Beni Kitchen during the operation acts As a 1 when Early settlers came i _ i when bread place pans on the Centre shelf two inches apart to allow when baking when baking Lour Luarca two shelves. Place the pans at right front left Back left front and right Back. An easy Way to test if the bread is fully baked is to remove one loaf from the oven and tip the loaf out of the pan. Tap Tom and sides of the loaf. When the bread is fully baked you will net a hollow sound. If it is not done place the loaf Back in the pan and return to oven for a few minutes More baking. The first recipe is a Standard one for White bread. The Novice had Best Start with this recipe it can be readily Cut in half but remember you can freeze it after i Ziril Reinie Iii is baking and when it thaws it Wil be As fresh As when it came of of the oven. That we have gone a alter Chrtt we i of fancy. Our Raisin bread has a innovation Corn meal Anc yen eur Prairies they carried with them Little bowls of yeast starter. A yeast starter was an Early Primi Tive rising for bread. Then Cate Neil two hard Little cakes of yeast that re to circulate. Quire a sponge of flour water loaves use Jund yeast to Rise overnight and get Light and bubbly. Early in this Century compressed cakes of yeast became popular. Today compressed yeast is almost off the Market except in Quantity blocks purchased by bakeries. In its place we have Little packages yeast granules called Active dry yeast. With a package of mis yeast bread can be made in a few hours. The Art of making read at Home is being revived today. Young homemakers Are learning that making bread is not difficult and that it is a wonderful inexpensive treat Lor the family. We have a few tips for the uninitiated. One stumbling Block is kneading. This helps to blend the ingredients and improve the Fla Vor. It also develops the gluten in the flour which in turn devel Ops Good Grain and texture in the bread and Rolls. To knead set the dough on a by holy floured Board and flatten it into a round Flat Ball. Fold the dough toward you with a motion using the fingers of both hands. Push the ballot dough away from you by using the Heel of your hands. Turn the dough Quarter Way around on the aboard. Repeat these three simple it egg until the dough is smooth and satiny. A Well kneaded dough looks full and rounded smooth to elastic and tightly stretched. It will feel springy in your hands. When the dough has been kneaded enough put it in a greased bowl. Cover bowl and let Rise m a warm place away from drafts. The dough will double in bulk. Another thing that bothers the Amateur is How to shape dough into loaves after its Ini tial rising. This too is easy. Punch Down the sen dough with your fist. Then form it into a smooth round Ball on a Board. Cut the dough into portions each recipe will ten you How Many loaves. Flatten each portion into an of Long about nine by seven inches and one Inch the Width will then be about the same As the length of your bread pan. Fold each end of the Oblong to the Centre overlapping slightly press Down each Side firmly. Working with both hands helps to shape the loaf evenly. To Leal the dough into shape along the Cen tre and ends. Place the loaf waled Edge Down into Well Grea sed loaf pan. Let Rise in a warm place until doubled in bulk. Loaves germ French bread 1 cup boiling water 1% Teaspoons Salt 1 Tablespoon shortening 1 Tablespoon sugar i package Active dry yeast 1 Teaspoon sugar it cup lukewarm water 2vi All purpose flow i cup wheat germ Corn meal cornstarch Glaze place boiling water in bowl. Stir in Salt shortening and 1 table spoon sugar. Cool to lukewarm Sprinkle Active dry yeast and 1 Teaspoon sugar on v. Cup Luke warm water. Let stand 10 my utes. Combine mixtures. Stir in sifted flour and wheat germ. Turn dough out on lightly floured boar knead until dough is smooth and elastic and does not stick to Board cover with cloth. Let Rise m warm place until double m bulk punch Down dough. Let use again until doubled in bulk. Punch Down dough turn out on floured Board and Cut dough into two equal portions. Roll each half into an of moist open texture. To French bread we have added wheat germ. This is the heart of the wheat con Taining protein vitamins Iron and other health giving nutrients. It gives the bread a distinctive flavor and a some what coarse texture. Then there Are the Savory snack breads which will be the hit of your next after five party. No need to serve sandwiches. The secret of these breads is in the use of dry salad dressing mixes which give flavor and savor. Do not be afraid to tackle do no e bread and Rolls. They Are simple and the results rewarding. While the breads Are rising we can do other household chores. White bread i cups milk 1 cup boiling water 1 Tablespoon Salt cup sugar a cup shortening 1 cup lukewarm water 2 Teaspoons sugar 2 packages Active dry 12 cups sifted All purpose flour scald milk add boiling water. Stir in Salt i cup sugar and shortening. Cool to lukewarm. Place lukewarm water in bowl stir in 2 Teaspoons sugar. Sprinkle with dry yeast. Let stand 15 minutes. Sift then measure flour. Yeast mixture add to milk mix Ture. Stir in half the sifted flour add remaining flour by hand if beginning with the widest Side up tightly. Seal edges by pin Ching together. With hands on each end of Roll Roll gently bad and Forth to lengthen Loal a taper ends. Place loaves on greased Bakin Sheet lightly sprinkled with Corn meal. Brush with corns Urc let Rise uncovered 1v6 hrs Brush again with cornstarch Glaze. With Sharp one Quarter Inch slashes in Doug at two Inch intervals. Preheat oven to 375 f. Bake i minutes. Brush again with Corn starch Glaze. Return to oven an bake 30 to 40 minutes or unt Golden brown.1 cornstarch Glaze 1 Teaspoon co starch 1 Teaspoon cold water cup boiling water o. met m teas Peom Salt v4 cub Short Ealba v4 baking h lukewarm water 2 teas Peom Sagar 2 packages Active dry yeast 1 Well Teaspoon Vanilla 3 a ends sifted All purpose flour 1 table Pool grand Graitge i Eup Kernes scald milk stir in m shortening and baking soda. Cool to lukewarm. Measure lukewarm water into a Lane bowl. Stir in 1 Teaspoons sugar. Sprinkle with yeast. Let stand 10 stir Well. Stir in lukewarm milk mixture beaten egg Vanilla and two cups of flour beat until smooth and Elas tic cover with a Damp Towel let Rise in a warm place free from draft until double in bulk stir Down Batter mix in Orange Rind and Well drained cherries work in sufficient additional flour to make a soft dough about 1v4 cups More. Turn out dough or floured Board or Canvas and knead until smooth and elastic. Place i greased bowl. Grease top. Cover let Rise in a warm place free from draft until doubled in bulk about 1 Khouri. Punch Down dough. Turn out 01 lightly floured Board and Kenai until smooth. Divide dough i three equal portions. Form each Page portion into Roll eight inches Long it each Roll in eight 1-Toeji pie is. Cover with Towel and let rest 0 minutes. Shape each piece smooth Ball. Arrange the balls Well apart on greased cookie inset. Cover Towel. Let Rise until doubled in bulk. Brush by Ops with a Little Cherry syrup and Sprinkle with sugar. Preheat oven to 375 f. Bake 11 to 15 minutes. Yield 24 buns. It s the Bride s counsellor Birks jewellers ave. At Smith m. And Polo Park shopping Centre of Attar Tui Ana Tweett fully by chocolate Streusel twists Ivi cups milk it cup sugar 1 Teaspoon Salt a cup butter a cup lukewarm water 2 Teaspoons sugar 2 packages Active dry yeast 5 cups sifted All purpose flour 3 butter j cup sugar cup Cocoa 1 egg Yolk i cold water Moa Rosa Beauty ;