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Recipes Galore

Yeast Breads

* English Muffins *

Ingredients:

1 1/4 Cups Milk
3/4 Teaspoon Salt
1 Cake Compressed Yeast Or
1 Package Granular Yeast
1/4 Cup Lukewarm Water
4 Cups Sifted All Purpose Flour
3 Tablespoons Melted Shortening

Method:

Scald milk with salt, cool to lukewarm.

Soak yeast in the water and cool to cooled milk.

Add half the flour gradually,
beating with wooden spoon until flour is thoroughly mixed in.

Add the cooled, melted shortening, beat until smooth.

Mix in remaining flour to make a smooth, soft dough.

Put into clean greased bowl,
brush top of dough with a little water;
cover with waxed paper and let stand in a warm place
( about 85 ° F ) until dough is light ( about 2 hours ).

Turn out on lightly floured board and knead gently.

Roll out 1/2 inch thick.

Cut out 3 to 4 inch rounds.

Place on board sprinkled with corn meal.

Cover and let stand in warm place until
muffins begin to get light ( about 45 minutes ).

Then bake over low heat on slightly greased, hot griddle ( 300 ° F ),
about 10 minutes on each side.

Cool.

When ready to serve,
split muffins and toast each half on both sides
in oven on broiler.

Spread with butter and serve pipping hot.

Yield: About 12 ( 4 inch ) Muffins.

* Quick Yeast Bread *

Ingredients:

2 Packages Granular Yeast Or
2 Cakes Compressed Yeast
1 Cup Lukewarm Water
1 Teaspoon Sugar
1 Cup Milk, Scalded
2 1/2 Teaspoons Salt
1/3 Cup Sugar
2 Eggs, Well Beaten
1/3 Cup Melted Shortening,
Half Butter
6 1/2 To 7 Cups Sifted All Purpose Flour

Method:

Soften yeast in lukewarm water with 1 teaspoon sugar.

Scald the milk, stir in salt and sugar, and cool
to lukewarm.

When cooled, stir in the yeast mixture combined with
beaten eggs.

Add about 4 cups of the flour and beat until smooth.

Add cooled melted shortening and again beat smooth.

Stir and knead in enough flour to make a smooth elastic,
but not too stiff dough.

Place in a lightly greased bowl, turn dough over.

Cover, let rise in a cozy place ( 85 ° F ) about 1 hour,
until just double.

Then turn out onto lightly floured board and shape into rolls
or into 3 loaves.

Place in greased pans, cover,
and let rise again in warm place until double,
about 45 minutes.

Bake rolls 15 to 20 minutes in a moderate oven ( 400 ° F ).

Bake loaves 20 minutes at ( 400 ° F ),
then reduce heat to ( 350 ° F ) and bake 20 minutes longer.

Serve rolls hot, but cool loaves before slicing.

Makes About 2 Dozen Rolls Or 3 Small Loaves.

* White Bread And Rolls *

Ingredients:

2 Packages Granular Yeast Or
2 Cakes Compressed Yeast
1 Cup Lukewarm Water
1 Teaspoon Sugar
2 Cups Scalded Milk Or
Milk And Water
5 Teaspoons Salt
1/4 Cup Sugar
10 To 12 Cups Sifted All Purpose Flour
1/4 Cup Melted Butter Or
Half Other Shortening

Method:

Soften yeast in lukewarm water with 1 teaspoon sugar for
5 minutes.

Put scalded milk, salt and 1/4 cup sugar into large
mixing bowl.

Cool to lukewarm.
( If half water is used, this may be added cold to
scalded milk to hasten cooling. )

Stir yeast mixture into lukewarm liquid.

Add 4 cups of sifted flour and beat until smooth.

Add cooled melted butter and enough more flour to form
a medium firm dough.

Turn out onto lightly floured board and knead until smooth
and elastic.

Place dough in a clean greased bowl, cover with clean towel
and place in a cozy place
( about 85 ° F ) to rise until double.

When sufficiently risen, dough should not spring back
but hold a dent when pressed with finger.

Knead down and let rise again, about 3/4 as much as
the first time.

Then turn dough onto lightly greased board,
divide into 4 portions and shape these in balls.

Cover well, and let dough rest 20 minutes;
then shape into loaves.

Place loaves in greased pans, cover, and let rise
again until double.

Bake in hot oven ( 400 ° F ) 45 minutes.

Bread when done should be well risen and golden brown,
with a crisp crust which sounds hollow when tapped.

Turn loaves out and cool thoroughly on cake coolers
before slicing.

Yield: 4 Loaves.

This dough may also be used for making rolls.
See " Butterfly Rolls " recipe below.

Makes About 4 To 6 Dozen, Depending On Size.

* Butterfly Rolls *

Use [ White Bread And Rolls ] yeast roll dough.

After the first rising,
roll into rectangle about 1/4 inch thick.

Spread with softened butter and sprinkle with a mixture of
sugar and cinnamon
( 2 Teaspoons Cinnamon To 1/3 Cup Sugar ).

Roll up tightly like a jelly roll and cut into 2 inch lengths.

Lay handle of wooden spoon across center of each slice
parallel with the cut surfaces, press down firmly.

When pressure is lifted, roll will take butterfly shape.

Cover, let rise, brush with milk.

Bake in hot oven ( 425 ° F ) 12 to 20 minutes,
depending on size.

* 100 % Whole Wheat Bread *

Ingredients:

2 Cakes Compressed Yeast Or
2 Packages Granular Yeast
2/3 Cup Lukewarm Water
1 Tablespoon Sugar
2 Cups Milk, Scalded
1 Tablespoon Salt
1/2 Cup Brown Sugar
6 Cups Unsifted Whole Wheat Flour
2 Tablespoons Melted Butter

Method:

Soften yeast in lukewarm water with 1 tablespoon sugar.

Scald milk, add salt and the 1/2 cup sugar and cool to
lukewarm in a 4 quart mixing bowl.

Stir in softened yeast and half the flour,
until thoroughly combined.

Then stir in melted butter, add the remaining flour and
stir until thoroughly mixed.

Dough will be very soft and sticky,
but do not add more flour,
for the softer the dough the more tender,
light and moist the bread will be.

Cover bowl and set in warm place ( about 85 ° F )
to rise 1 hour.

Leaving dough in bowl, knead it for 5 minutes until smooth
and somewhat stiffened; do not use additional flour.

Again cover and let rise for 1/2 hour.

Divide dough into 2 portions and place in buttered pans
9 x 5 x 3 inches,
pressing into corners and smoothing surface with
buttered hands; dough will probably be too soft
to shape into loaves before placing in pans.

Cover pans with cloth and let loaves rise for 1/2 hour.

Then bake in moderately hot oven ( 400 ° F ) for 10 minutes;
reduce heat to ( 350 ° F ) and continue baking
50 minutes longer.

Turn out immediately onto cake coolers and cool before slicing.

Yield: 2 Loaves.

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