DUTCH FUNNEL CAKES

Ingredients:

3 eggs

2 Cs milk

1/4 C sugar

3 1/2 Cs flour

1/2 tsp salt

2 tsp baking powder

Method:

Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk.

Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss-crosses and swirls. (Instead of a funnel, a measuring cup with a thin spout may be used to do this. Might be easier for those less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side.

Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar. Al (Alex-Alexander) D. Girvan.

Country Apple Fritter Bread

Serves 8

1/3 C brown sugar

1-tsp. ground cinnamon

2/3 C white sugar

1/2 C butter, softened

2 eggs

1 1/2 Tsps. vanilla extract

1 1/2 Cs all-purpose flour

1 3/4 tsps. baking powder

1/2 C milk

2 apples, peeled and diced (any kind), mixed with 2 Tbsps granulated sugar and 1 tsp cinnamon

Old-Fashioned Crème Glaze

1/2 C of powdered sugar

1-3 Tbsps of milk or cream- (depending on thickness of glaze wanted)

Instructions

1-Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

2-Mix brown sugar and cinnamon together in a bowl. Set aside.

3-In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

4-Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

5-Combine & stir flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

6-Mix milk into batter until smooth.

7-Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture.

8-Lightly pat apple mixture into batter.

9-Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.

10-Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

11-Bake in the preheated oven until a toothpick inserted in the centre of the loaf comes out clean, approximately 50-60 minutes.

12-To make glaze, mix powdered sugar and milk or cream together until well mixed.

13-Let cool for about 15 minutes before drizzling with glaze..~~Al (Ales-Alexander) D. Girvan

Amish Style White Bread

INGREDIENTS:

2 Cs warm water (110 degrees F/45
degrees C)
2/3 C white sugar
1 1/2 Tbsps. active dry yeast
1 1/2 tsps. salt
1/4 C vegetable oil
6 C bread flour

DIRECTIONS:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until
yeast resembles creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one C at a time. Knead dough on a lightly
floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a
damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place
into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1
inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Buns, Rolls, Fancy Yeast Breads

          Soft, Light Dough- A softer dough is used for rolls than for loaves of bread, and rolls and fancy breads should be permitted to become lighter than loaves. This is because they are eaten fresh and should be very light and spongy in texture.

            For Plain Rolls, use the instant method. This saves time and they are just as good.

          For Fancy Rolls when large quantities of fat, sugar and eggs are used, the best results are obtained by making a sponge of the yeast, liquid and one-half the flour, then adding the fat, sugar and eggs after the sponge is light. However, very good results can be secured by adding all ingredients before the first rising.

          Baking Rolls- Bake in hot oven (425 F.). Rolls are so small in size that slow baking dries them out. For crusty rolls, place 1/2 to 1 inch apart in baking pan. To obtain a soft, bright rust colour, grease the rolls before baking; for a crisp crust, do not grease either before or after baking.

Recipes

         

            Standard Roll

           1 pkg.fast acting yeast

           2 1/4 cups hot water

           1/2 cup skim milk powder                             

           4 Tbsps.salt

           4 Tbsps. sugar

            6 cups flour (enough to make a tender dough)

             4 Tbsps. shortening

            If a greater amount of sugar is used the rolls will be sweeter. If a greater amount of shortening is used, the rolls will be richer and tenderer. Not less than 2 or more than 8 Tbsp. of sugar or shortening should be used, however.

          Follow general directions for the instant method of making bread; kneading in a little less flour and permitting the dough to become lighter during each rising process, both after it is shaped and before the rolls are placed in the oven.

          Plain Rolls- When the dough is light, cut or tear it into pieces about the size of a small egg or a walnut. Fold sides under until top of roll is perfectly smooth. Brush top with fat. Place in a greased bread pan, on baking sheet or in individual molds. When light, bake in hot oven (425 F.) 15 to 20 minutes. Makes about 30.

          **Variations

          Bowknots-- Twist strips of dough lightly and tie in a bowknot. Bring the ends down and press to the pan.

          Braids-- Braid 3 narrow strips of dough; press ends to pan. Let rise and bake as for plain rolls

          Butterfly-- Roll out dough, brush with melted butter and roll up like a jelly roll. Cut into 1-1/2-inch slices and place on greased baking sheet 1 inch apart. Flatten across center with handle of spoon. Let rise and bake as for plain rolls.

          Butter-Leaf Rolls--Roll dough as thin as possible; brush with melted butter. Cut into strips 1-1/2 inches wide and place strips in piles of 6. Cut into 1-inch slices and place in greased muffin pans with longer cut edge down. Let rise until light, then bake in hot oven (425 F.) about 20 minutes.

          Cinnamon Rolls--When dough is light, roll 1/4 inch thick, brush with melted butter and sprinkle with brown sugar and cinnamon.  Roll like a jelly roll and slice with very sharp knife. Place on greased baking sheet 1 inch apart. When light bake in hot oven (425) about 20 minutes

          Clover-Leaf Rolls-- When dough is light, break off pieces about the size of marbles, brush with melted butter and place 3 or 4 together in greased muffin pans. When very light, bake in hot oven (425 F.) about 15 minutes. The success of these rolls depends on having the 3 or 4 balls together equal only as much dough as would be used in ordinary roll and letting them rise until very light before baking them.

          Crescent Rolls-- When dough is light, roll out and cut into triangles. Brush with melted butter. Roll each triangle loosely, beginning at the base. Place on greased baking sheet with point underneath, curving ends toward each other and press to pan. Let rise and bake as for plain rolls. When nearly done, brush with DORURE and return to oven to brown.

          Dinner Rolls-- Add 2 egg whites after adding half the flour. Add remaining flour, knead and let rise. Shape into small balls the size of a walnut and place on greased baking sheet 1 inch apart. Let rise, glaze with egg white mixed with a little water and bake as for plain rolls.

 English Muffins (An original method) -- Make very soft dough. Knead lightly, let rise, punch down and let rise again. Roll out 1/4 inch thick, on lightly floured board. Cut into large circles and let rise until light. Bake on ungreased griddle, turning when one side is brown. When second side is brown, reduce heat and bake more slowly. Baking may be finished in oven. .Cool the muffins, pull them apart with the tines of a fork, and toast them.

            * A variation of this recipe may be made by adding only enough flour to make a drop batter. Let rise until light. Drop batter into large, greased English muffin rings, arranged on greased baking sheet. Bake in hot oven (425 F.) until nearly done. Turn rings upside down and complete baking.

          Crumpets --another slight variation-use drop batter as above. Put muffin rings on a hot griddle, and bake the crumpets slowly until are well risen and lightly browned on the under side. Turn, rings and all, and brown the other side. Crumpets must be watched carefully. If they brown too quickly, lower the heat. To serve, split and toast the crumpets and butter them generously.

          Finger Rolls--Follow standard roll recipe. When light cut and shape into long pieces about the size and shape of a finger. Place on well greased pan and brush with melted fat or dorure.

          Luncheon Rolls-- Follow standard roll recipe using 6 to 8 tablespoons of shortening. Add 2 well-beaten eggs. Knead. When light shape into small biscuits. Place 1 inch apart in well greased pan. When doubled in bulk, brush with dorure and bake in hot oven (425 F.).

          Parker House Rolls (Pocket-Book) -- Follow standard roll recipe. Four tablespoons each of sugar and shortening give excellent results. When light roll dough 1/4 inch thick. Cut with biscuit cutter, brush each circle with melted butter or margarine and crease through center of each roll with dull edge of knife. Fold each roll over double. Place 1 inch apart on well-greased pan, brush with butter and when very light bake in hot oven (425 F.). © Al (Alex-Alexander) D. Girvan. All rights reserved.

WHOLE WHEAT TEA BISCUITS

3 cups whole wheat flour

6 tsps. baking powder

1 1/2 tsps. salt

1/2 cup lard or shortening

1 1/2 cups milk

Method:

1.  Combine the flour, baking powder, and salt. Cut in the lard or shortening until the mixture resembles fine crumbs.

2.  Add milk until the dough is soft and puffy.

3.  Turn onto a floured board and knead gently (no more than 10 times; you do not want to develop the gluten; which only toughens the biscuits).

4.  Roll or pat out about 1/2" thick; cut into rounds and bake in 400 F oven for 12-15 minutes.

        Don't burn; just a nice light brown.

Variation:

Temperature 450 F.          Time 12-15 minutes

1 cup all-purpose flour     ¼ cup shortening

41/2 tsps. baking powder 1 cup whole wheat flour

1 tsp. salt                         1 cup milk

1 Tbsp. white sugar

Method:

·         Sift together, the flour baking powder, salt and sugar.

·         Cut in the shortening until the mixture is course and crumbly.

·         Add the whole-wheat flour; blend.

·         Make a well in the centre of the mixture; add the milk all at once. Stir lightly.

·         Turn on a floured board and knead for no more than 20 counts-you DO NOT want to develop the gluten which would only toughen the finished product.

·         Roll about ½ inch thick

·         Cut with a floured cutter.

·         Place the biscuits on a bake sheet that has either been smeared with bakers grease, or oiled so that they are touching one another Bake in a hot oven till done-do not over bake. You will have a dozen good-sized biscuits that split cleanly across to enclose the butter.

Remember: Biscuits are not bannock. Bannock is a Loaf of Quick Bread-if not baked in loaf form, it is not bannock. © Al (Alex-Alexander) D. Girvan. All rights reserved.

All Kinds of Dumplings

Indulge in one of the ultimate nostalgic/comfort foods, and learn how to make dumplings from scratch. Whether you’re sick or just starving, nothing will fill your stomach – and soothe your soul – like these delicious balls of simmered or steamed dough. Nearly every culture has some kind of dumpling, from the juicy ones found in Chinese dim sum to the delicate Italian gnocchi. Anywhere in the United Kingdom—Canadian, and even elsewhere in North America, beef stews, chicken fricassees, hamburger gravy “AND DUMPLINGS” tend to take centre stage. No matter which type you prefer, it’s easy to make dumplings from scratch. Below, you’ll find simple recipes for basic dumplings, egg dumplings, and potato dumplings, all of which can be prepared in less than a half hour.  

To make dumplings from scratch, you’ll need:

·         2 cups flour (for basic “drop” dumplings)

·         4 tsp. baking powder (for basic “drop” dumplings)

·         1/2 tsp. salt (for basic “drop” dumplings)

·         1 cup milk (for basic “drop” dumplings)

·         Broth, soup, or most any other liquid(for basic “drop” dumplings)

·         2 cups flour (for egg dumplings)

·         2 tsp. baking powder(for egg dumplings)

·         1/2 tsp. salt(for egg dumplings)

·         1 egg, beaten (for egg dumplings)

·         1/2 c. water(for egg dumplings)

·         Boiling broth or soup (for egg dumplings)

·         2 potatoes (for potato dumplings)

·         1 egg, beaten (for potato dumplings)

·         A pinch of salt (for potato dumplings)

·         ½ cup bread crumbs (for potato dumplings)

·         ½  tsp. pepper powder (for potato dumplings)

·         ½  cup flour (for potato dumplings)

·         3 cups water (for potato dumplings)

1.    To make basic “drop” dumplings from scratch, combine 2 cups of flour with 4 tsp. of baking powder and ½ tsp. of salt in a bowl. Add 1 cup of milk and stir it with a fork until it forms a soft dough. Using a tablespoon, scoop small balls of dough and drop them into a pot of simmering broth or soup. Cover the pot and allow the dumplings to cook for ten to fifteen minutes. Once you make basic dumplings from scratch, serve them in the soup or broth in which they were cooked. NOTE: Or, if you prefer, make biscuit dumplings, using any of my biscuit recipes. Simply prepare and cut as normal; then place on-top of simmering broth, stock, fricassee,  ragoût , soup, or other stew.

2.    If you prefer dumplings that are light and tender, you can add egg to the dough. To make egg dumplings from scratch, combine 2 cups flour with 2 tsp. of baking powder and ½ tsp. salt. Add 1 lightly beaten egg and ½ cup water and mix with a spoon until a rough batter forms. Use a tablespoon to scoop dough, and drop into boiling broth or soup. Cover the pot and allow the dumplings to boil for about twenty minutes. Like basic dumplings, egg dumplings made from scratch can be served in the liquid in which they were boiled.

3.    You can also make potato dumplings from scratch. Fill a saucepan with water, bring it to a boil, and add the unpeeled Russet potatoes. Boil the potatoes for approximately fifteen minutes until they’re tender, and remove them from the pot. When they’re cool enough to handle, peel the potatoes and mash them in a bowl. Add the beaten egg, ½ cup of bread crumbs, ½ tsp. of pepper, and ½ cup of flour and stir the ingredients to make a soft dough, then use your hand to form the dough into 1 ½ inch balls. In the saucepan, bring more water to a boil, and add a pinch of salt. Gently drop the potato dumplings into the simmering water and cook them for about ten minutes until they start to float, then drain the water. Once you make potato dumplings from scratch, you can serve them plain, with a little butter, in the soup of your choice, or even covered in hamburger, or other, gravy.

©Al (Alex-Alexander) D. Girvan. All rights reserved.

CORNMEAL SPOON BREAD

4 cups milk
1 cup cornmeal
1 tsp salt
2 Tbsp. butter or margarine
4 eggs

•  In the top of a double boiler, scald milk over simmering water. slowly add the cornmeal and salt, beating with a piano wire whip or wooden spoon vigorously until cornmeal  is completely mixed in. continue cooking until thick; then cover and let cook another 15 minutes until the cornmeal is completely cooked. Stir in butter or margarine.
• Beat eggs. Add a small amount of cornmeal mush to the eggs, then return eggs and all to the cornmeal mixture. Whip well.
• Pour into well greased casserole or baking dish and bake about 40 minutes at 425F until top is lightly browned (au gratin).
• Serve hot (instead of scalloped potatoes) with ham or pork. Spoon out portions and eat with lots of butter.

THE BEST, ABSOLUTELY IRRESISTIBLE, DROP TEA BISCUITS

2 cups flour
1/2 tsp, baking soda
2 tsp, baking powder
1/2 cup sugar
1/2 tsp salt
1/2 cup lard or shortening
1 cup buttermilk
Raisins or currants (optional)


Mix together the flour, baking soda baking powder, sugar and salt. Cut in the lard or shortening until mixture is crumbly. Add the buttermilk and mix just until the dry ingredients are moistened. Add raisins and currants(if desired). Drop by spoonfuls on a prepared baking sheet; sprinkle with a bit more sugar and bake in a 400F oven for about 15 minutes. Don't burn them-just a nice light brown.

ADDITIONAL HINT: For convenience and in order to quickly produce fresh biscuits whenever you want them: 

• Use buttermilk powder instead of liquid; and triple this recipe.
•  Divide into three portions and store in ziplock bags.
• Then, while producing very little clean up or mess, you can add the liquid and bake up a batch, whenever you want to enjoy fresh, absolutely irresistible, biscuits

©Al (Alex-Alexander) D, Girvan. All rights reserved

MUFFINS, FIT FOR ROYALTY

3/4 cup butter or margarine
1/2  cup sugar
2 eggs
1 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup milk
3/4 cup wheat germ
1 cup raisins

• Cream the butter or margarine and the sugar. Add the eggs and beat until light and fluffy. Mix together the flour, baking powder, and salt. Add alternately with milk to creamed mixture, beginning and ending with the dry. Add the wheat germ and raisins
• Using bakers grease, thoroughly prepare 16 large muffin tins, or a 12 member muffin tin but have some foil tins or other small containers ready to take the overflow. This is really enough for 16 good sized muffins. Fill the prepared muffin tins 2/3 full and bake in 350F oven for 15-20 minutes.

Standard Recipe,For White Bread

 Standard Recipe, For White Bread

                             1 envelope granular yeast

                             1/4 cup lukewarm water

                             1 tsp. sugar

                             1 1/2 tsp. salt

                             2 Tbsp shortening

                             2 Tbsp. sugar

                             2 cups milk, scalded

                             6 cups  flour, about

            Add yeast to lukewarm water and 1 tsp sugar. Let stand 5 minutes. Add salt, shortening, and remaining sugar to milk and cool to lukewarm. Add yeast and 3 cups flour. Beat well. Add enough more flour to make soft dough. Place remaining flour on board, turn out dough on floured board and knead until smooth and elastic. Place in a greased bowl, turn over, so that greased side is on top, cover with cloth and let rise until doubled in bulk. Punch down and let rise a second time if desired. Cut dough into halves, round into balls, cover, and let stand 10 minutes. Shape into loaves and place in greased bread pans.

            Grease tops, cover with a cloth and let rise until doubled in bulk. Bake in hot oven

            (400 F) 10 minutes, reduce temperature to #75 F. and bake 35 to 40 minutes longer. Makes 2 (1 lb.) loaves

Recipe for Chinese Style Varenky/Pyrizhky

Yeast-Raised Dough for Varenky (Pyrohy) also known as Pyrizhky

            Yeast-raised dough, a favourite of grandma’s day is seldom used by modern Ukrainian commercial kitchens, or by Ukrainian home makers. However, this old-time method has many advantages because yeast gives lightness to the cooked product.

Pyrizhky have become a very “hot” item in Chinese Bakeries where they are known as filled buns.

1 tsp. sugar

¼ cup lukewarm water

2 pkg. dry granulated yeast

1 cup scalded milk

¼ cup butter or shortening

2 eggs beaten

1- ½ tsp. salt

¼ cup sugar4 -½ to 5 cups flour

            Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand for 10 minutes. To the hot scalded milk, add the butter and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make medium soft dough as for bread. Knead on a floured board until smooth and satiny. Return to the bowl, cover, and let rise until it doubles in bulk. Punch down, knead a few times in the bowl, and let it rise again.

·         Use any favourite filling

·         Cut dough as for regular varenyky

·         To make pyrizhky, place sealed side down on a greased baking sheet, spacing them 1 to 1- ½ inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

·         Brush them with beaten egg diluted with 2 Tbsp of water or milk. Bake, in a moderate oven (375 F.) for 30 to 35 minutes, depending on their size.

                           © Al (Alex Alexander) D Girvan 1995 All rights reserved. 

Sweet Dough- Basic Recipe-Chelsea/Cinnamon Buns

Sweet Dough- Basic Recipe--If desired, whole wheat flour can be substituted for up to one-half the quantity of flour.

        1 cup hot(not boiling) water    
        5 tsp. (2 envelopes,) fast acting granular yeast

         1/2 cup skim milk powder

         1 cup sugar                            

              Rind of lemon

          2/3 cup shortening

   1/2 Tbsp. salt  

            2 eggs

    8 cups flour

Use instant method and treat as any other dough. Bake at 400 F. for 15-20 minutes.

          **Variations

            The following recipes require 1/3 recipe each, so all three can be made from 1 recipe of risen Sweet Dough.

          Tutti Frutti Bread

          1/3 recipe risen Sweet Dough

          1 cup chopped glazed or dried fruits and nuts

          1. Roll dough into a rectangle 12x 16 inches.

2.  Turn dough over so smooth side is down; sprinkle with a mixture of fruits and nuts.

3. Punch down the dough, shape it into 2 loaves in greased bread pans. Cover the pans with a dry towel and let the loaves rise in a warm place until double in bulk, about 1 hour.

 4. Bake the loaves in a hot oven (400 F.) for 15 minutes. Reduce the temperature to moderate (350 F) and bake the loaves for 35 to 40 minutes longer or until they test done.

         

 Chelsea Buns-- Many people substitute this recipe for Cinnamon Buns; others, including some professional bakers, don't know the difference.

                             1/3 recipe risen Sweet dough

                             1/3 cup soft butter or margarine

                             1 cup brown sugar

                             1/2 tsp.cinnamon

                             2 Tbsps.corn syrup.

            1. Combine soft fat, sugar and cinnamon; spread 1/3 of this mixture in a square cake pan with capacity of 6 cups. Sprinkle with syrup.

            2. Roll dough into a rectangle 12x 16 inches.

  3. Turn dough over so that smooth side is down; spread with remaining fat-sugar mixture and roll tightly starting at the long side of the rectangle.

4. With cut edge of the roll down, slice 12 equal pieces and place cut side down in prepared pan.

5. Let rise in a warm place until doubled in bulk, about 1 hour. When dough is almost risen, preheat oven to 375 F.

            6. Bake for 30 minutes; while hot turn out of the pan.

          **Variation

            Arrange chopped or halved nuts face-down on the mixture in the pan.

            Sprinkle raisins or glazed fruit on dough before rolling.

Current Cheese Buns-Substitute the following mixture for the fat-sugar mixture and use for filling only:

                                    8 oz. cream cheese, softened

                             1/2 cup currants

          Bake rolls on a greased cake pan or cookie sheet. Cool and glaze buns with icing made from:

                             1 tsp. lemon juice

                             1 cup icing sugar         

           Swedish Tea Ring

                             1/3 recipe risen Sweet Dough

                                    fruits, nuts, glaze

1. Follow directions for Chelsea Buns to end of step 3; spread filling almost to edge and sprinkle with glazed fruits or nuts.

2. Join the ends of the roll and pinch together; place the ring on a greased baking sheet.

3. Use a very sharp knife, to cut into the ring from top, outer edge, but not through to inner edge at intervals of 2 inches.

4. Separate and twist each section slightly-overlapping so that a spiral effect can be seen; cover loosely with waxed paper and let rise in warm place until doubled in bulk.

5. Bake ring in 375 F oven until golden brown, about 25-30 minutes; when almost cool glaze with syrup or vanilla glaze and garnish with red and green cherries and nuts.

 Spicy Sweet Dough-Basic Recipe--Using ingredients for Sweet Dough substitute for sugar:

                   1 cup molasses

                         add to the dry ingredients

            1-1/2 Tbsp.cinnamon

                   1 tsp. ginger

                   3/4 tsp.each of cloves, allspice

            Prepare as Sweet Dough. If a small quantity of spicy dough is desired, about 1/3 of the quantity of spice can simply be kneaded into 1/3 of the prepared sweet dough.

          **Variation

          Raisin Bread--Prepare as Tutti Fruiti Bread using 1/3 of the recipe risen Spicy Sweet dough. add bout 1 cup raisins.

          Hot Cross Buns--Using Spicy Sweet Dough, roll out, cut and shape dough as for dinner rolls. Cover and let rise until doubled in bulk. Using sharp knife cut a shallow cross in top of each bun. Brush with slightly-beaten egg white and bake for about 20 minutes at 400 F. If desired, cuts may be filled with thin icing after buns are baked and cooled.

**Refrigerator Roll Dough

          Refrigerator dough should contain sugar and salt in proportions that will extend the activity of the yeast over several days. Refrigerate only those doughs made from recipes labeled "Refrigerator Dough" or "Cool-Rise or use method outlined for checking yeast growth in the freezer

                             3/4 cup milk

                             6 Tbsps.sugar

                             2 Tbsps.salt

                             5 Tbsps. shortening

                             2 Tbsp.sugar

                             1/2 cup warm water

                   2 envelopes granular yeast

                   1  beaten egg

                             4 cups flour

1. Scald milk; stir in larger portion of sugar, salt and shortening; cool to lukewarm.

2. Meanwhile, stir the smaller portion of sugar into warm water; sprinkle with yeast and let stand without stirring for 10 minutes

3. Stir yeast into milk mixture; add beaten egg and half of the flour. Beat until smooth.

4. Stir in remaining flour to make a smooth dough; place in greased bowl, rotate dough to grease top.

5. Cover bowl tightly with waxed paper or foil; store dough for at least 2 hours or until needed (up to 3 days).

6. To use, punch down and cut off dough as needed.

7. Let rise on greased pans until doubled in bulk; bake 15-20 minutes at 400 F. yield 18-24 rolls.

**Freeze and Bake Rolls

                        A very satisfactory, time saving method. Try it.

1 pkg. fast acting granulated yeast                                                                              

        1/2 cup sugar

        3/4 cup hot water

        3/4 cup milk, scalded

         2 Tbsps. salt

         1/4 cup soft shortening

         4 cups all purpose flour

                        Follow instant method; dough will be quite soft.

          Turn on to a floured board and knead until smooth and elastic; kneading in more flour if needed to make a dough easy to handle but not stiff. Put in greased bowl and let rise until double (1-1/2 hours) Punch dough down and form into 24 balls. Place on a baking sheet or in muffin tins. Brush with butter and let rise until double (45 min.). Heat oven to 275 F. Bake about 25 minutes (they should be set but only very lightly browned). Cool in pans 20 minutes, then remove from pans and finish cooling on cake racks. Freeze until needed (plastic freezer bags).Heat oven to 400 F. Heat buns until well browned and hot 10 -12 min.

Potato Bread

          Potato Bread

          1 pkg.fast acting yeast

         1 cup hot water

        1 1/2 tsp.salt

       1 Tbsp.sugar
      1 Tbsp.shortening

      2 cups mashed potato

     4 cups flour (enough to make                                                                             medium dough)

            Follow instant method. Bake as for standard white bread. 

Molasses Rye Bread

    

           Molasses Rye Bread

       1 pkg.fast acting yeast

       2 cups hot water (125-130 F.)

       4 cups rye flour

       1 Tbsp. molasses

       1 Tbsp.cooking oil1 cup Muscat raisins plumped in                                                          warm water for 20 minutes and drained.                                           

       1 cup white flour

       1 tsp.salt

            Follow Instant Method. Turn the dough out on a lightly floured board. Knead it for about 5 minutes and add 2 cups flour, or enough to make a firm dough, sifted with salt, 1/2 cup at a time.

            Put the dough in a lightly greased bowl, cover as usual, and let rise until doubled in bulk. Punch down the dough and knead it quickly for a minute. Halve the dough and knead each half until it is smooth. Shape 2 loaves, put them on a greased baking sheet, and let them rise until they double in bulk. Bake the loaves in a moderate oven (350 F.) for 1 hour.