Cook book (Relief Society, Houston, 1963)

Pre-warm: 3 cups wheat flour Add: 1 cup Kellogg's Concentrate Measure ahead: 3 cups white flour Dissolve: 2 pkg. yeast in 1/2 cup lukewarm water Combine: 2 tsp. salt 1/4 cup sugar or 1/4 cup molasses 1/3 cup honey or 1/3 cup brown sugar 1/2 cup soft shortening 2 1/2 cup warm water Add dissolved yeast — Add wheat flour and concen¬ trate first--Add all white flour and stir just until stiff — Knead 10 minutes on oiled surface--Let rise once (1 1/2-2 hrs J Punch down--Let rise again for 1 hour--Shape into 4 tall loaves or 2 regular loaves--Bake 15 minutes at 375° or 45 minutes at 325° * BASIC YEAST DOUGH 2 pkg. or cakes yeast 1/4 cup warm (not hot) water 1 cup evaporated milk 1 cup water Grated lemon or orange rind- 1/2 Co butter or marg0 8 cups sifted flour 1 1/4 c. sugar 1 Tbsp. salt 2 eggs, beaten Dissolve yeast in the 1/4 cup water — Heat evap. milk, the 1 c. water and butter, stirring until butter melts--Cool to lukewarm- -Meanwhile , sift flour, sugar and salt into large bowl — Combine dissolved yeast, lukewarm milk mixture, eggs, and grated lemon rind — Add to sifted ingredients-- Mix thoroughly--Cover bowl--Let dough rise in warm place until double in bulk, about 2 hrs — Punch down — Use dough in variation. _ ' DONUTS Pat Sirrine 1 cake yeast 1 pt. milk (scalded and cooled) 4 egg yolks and 1 whole egg 1/2 cup sugar 1/4 lb. butter 1/2 tsp. salt Grated orange of 1/2 orange or lemon About 7 cups flour Dissolve yeast in lukewarm milk--Add 2 cups flour--Let stand in warm place about 1/2 hour-- Beat eggs, sugar, vanilla, grated rind of orange or lemon and salt until light- -Add to sponge-- Melt butter and add to mixture- -Add remaining flour- -Cover and let rise to double in bulk-- When light, roll out, but, and let rise again . BREADS Fredora Kite Homemade bread contributes special satisfaction and variety to meals. It is also thrifty if made carefully to prevent any waste of ingredients . It is practical to make several loaves of bread, coffee cake and sweet rolls. Wrap and store in freezes A. MIXING YEAST DOUGHS: 1. Basic Sweet Dough: For excellent eating and keeping quality, keep sweet doughs as soft as possible, almost sticky, just so you're able to handle. 2. Rich Yeast Batter: Thorough beating takes place of kneading. Ideal dough for rich tasting, tender coffee cake, sweet rolls. 3. Fast, Straight Dough Method: All ingredients are combined to make a dough which is kneaded to satiny smoothness. It is then formed into a firm mass, and set to rise in a warm place (85 degrees). . It is given two risings before shaping to develop texture. It rises again in pans. 4. To reduce rising time about one hour: Add one extra cake of yeast, or pkg. dry granular yeast. The addition of extra yeast does not give yeasty taste. That results from dough being too warm during rising. B. YEAST: Yeast is a tiny plant which "grows" and multiplies under proper conditions. 80 to 85 degrees is ideal temperature. It uses sugar and starch of dough as food, and forms gas (In the form of tiny bubbles) which makes the dough "rise." (Continued) Yeast is available in several forms , especially (1) compressed yeast--moist yeast--(2) dry, granular yeast, (3) bulk dry granular yeast --large tinsj-- Co FLOURS (1) Cracked Wheat: Entire wheat berry crushed into chunk size kernels.