F, SHORTENING: Improves flavor, keeping
quality, makes bread more tender, and aids
in browning. It lubricates the gluten mesh-
work to the dough so it can expand easily.
Butter, other shortenings, or a mixture
may be used.
102
f) *1i t. [y • Mg|
Go SALT: Gives flavor-- Seems to condition gluten
so it expands smoothly without tearing , Too
much salt retards the yeast 0 Recipes for salt-
free bread are available 0
Ho FOR PERFECT BREAD EVERY TIME* Sift white
flour before you measure 0 Do not sift wheat
flour , Measure all ingredients accurately.
Pre-measure all flour to be used in one recipe
and set aside in a bowl. Test by pre-warming
wheat flour for 5 minutes in 200 degrees oven.
Stir through flour with fingers to distribute
warmth evenly 0 Sprinkle in concentrate with
wheat flour. If flour got a speck too warm „ this
will cool it down quickly and warm the con¬
centrate „ too, Pre- warming white flour
gives dough a head start in rising.
Test temperature: If drop of liquid feels
neither hot nor cold, it is the right temp,
L HANDLING THE DOUGH: Let it rest covered
on the table for 30 min, before kneading.
Helps wheat doughs absorb more moisture and
settle down a little before kneading time. It
may be easier to handle sweet doughs by
kneading them on a heavily floured cloth,
J. TO KEEP BREAD FRESH AND FREE FROM MOLD
in hot weather: Wrap in waxed paper or plastic
bags and store in refrigerator. Very important
for whole wheat wheat,
TO REHEAT BREADS OR ROLLS: Place in
paper bag, sprinkle with water, heat in 400°
oven for 10 min. Toasting lightly on both
sides is also effective. Melt round slices
10 3
:
of cheese on round wheat slices in 375°
oven for 10 minutes 0 As cheese melts the
bread toasts on bottom of slice and freshens
bread flavor 0
104
100% WHEAT BREAD
(Overnight method)
2 cups cracked wheat flour (do not pre-soak)
5 cups whole wheat flour
OR 7 cups wheat flour
Combine: 3 1/2 c. warm water , 1/2 c. shortening,
1/3 cup honey (or 1/4 cup molasses), 1/4 cup sugar
(or 1/3 cup brown sugar) and 2 tsp. salt✪ 100% Wheat Bread (Overnight method).
Stir in flour in two additions . Beat just enough to
form dough--Cover and let stand overnight at
room temperature.
In the morning, dissolve two pkg. yeast in 1/2 cup
lukewarm water. Squinch yeast mixture through
dough with hands. Knead dough for 10 minutes on
oiled surface. Let rise in extra warm place.
1st rise: about 1 hr, 45 minutes; punch down—
2nd rise: about 1 hr.; punch again
Mold into three or four tall loaves or two regular
loaves. Let rise in pans only 15-20 minutes in
pans — Bake at 375 degrees for 10 minutes, then
325 degrees for 50 minutes.
105
CRACKED WHEAT BREAD (50%)
Pre-soak: 2 1/2 cup water with 4 cups
cracked wheat flour for 2 hours.
Dissolve 2 pkg. yeast in 1/2 cup
lukewarm water.
Combine 1/4 cup molasses or 1/3 cup
honey and 1/3 cup brown sugar or
1/4 cup sugar, 1/2 cup shortening,
and 2 tsp. salt with pre- soaked wheat
mixture^ Mix jis t enough to combine.
Combine 3 1/2 c. white flour — Knead
in part of flour if too hard to stir. ✪ Cracked Wheat Bread (50%)
Page 32 · 2 recipe records on this page
Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
F, SHORTENING: Improves flavor, keeping quality, makes bread more tender, and aids in browning. It lubricates the gluten meshwork to the dough so it can expand easily. Butter, other shortenings, or a mixture may be used.
f) *1i t. [y • Mg|
G. SALT: Gives flavor--Seems to condition gluten so it expands smoothly without tearing. Too much salt retards the yeast. Recipes for saltfree bread are available 0
H. FOR PERFECT BREAD EVERY TIME: Sift white flour before you measure. Do not sift wheat flour. Measure all ingredients accurately. Pre-measure all flour to be used in one recipe and set aside in a bowl. Test by pre-warming wheat flour for 5 minutes in 200 degrees oven. Stir through flour with fingers to distribute warmth evenly. Sprinkle in concentrate with wheat flour. If flour got a speck too warm, this will cool it down quickly and warm the concentrate, too. Pre- warming white flour gives dough a head start in rising.
Test temperature: If drop of liquid feels neither hot nor cold, it is the right temp,
LI. HANDLING THE DOUGH:Let it rest covered on the table for 30 min. before kneading.
Helps wheat doughs absorb more moisture and settle down a little before kneading time. It may be easier to handle sweet doughs by kneading them on a heavily floured cloth,
J. TO KEEP BREAD FRESH AND FREE FROM MOLD in hot weather: Wrap in waxed paper or plastic bags and store in refrigerator. Very important for whole wheat.
TO REHEAT BREADS OR ROLLS: Place in paper bag, sprinkle with water, heat in 400°
oven for 10 min. Toasting lightly on both sides is also effective. Melt round slices
10 3
:
of cheese on round wheat slices in 375° oven for 10 minutes. As cheese melts the bread toasts on bottom of slice and freshens bread flavor.
100% WHEAT BREAD (Overnight method)
2 cups cracked wheat flour (do not pre-soak)
5 cups whole wheat flour OR 7 cups wheat flour
Combine: 3 1/2 c. warm water, 1/2 c. shortening, 1/3 cup honey (or 1/4 cup molasses), 1/4 cup sugar (or 1/3 cup brown sugar) and 2 tsp. salt.
Stir in flour in two additions. Beat just enough to form dough--Cover and let stand overnight at room temperature.
In the morning, dissolve two pkg. yeast in 1/2 cup lukewarm water. Squinch yeast mixture through dough with hands. Knead dough for 10 minutes on oiled surface. Let rise in extra warm place.
1st rise: about 1 hr. 45 minutes; punch down—
2nd rise: about 1 hr.; punch again Mold into three or four tall loaves or two regular loaves. Let rise in pans only 15-20 minutes in pans — Bake at 375 degrees for 10 minutes, then 325 degrees for 50 minutes.
CRACKED WHEAT BREAD (50%)
Pre-soak: 2 1/2 cup water with 4 cups cracked wheat flour for 2 hours.
Dissolve 2 pkg. yeast in 1/2 cup lukewarm water.
Combine 1/4 cup molasses or 1/3 cup honey and 1/3 cup brown sugar or 1/4 cup sugar, 1/2 cup shortening, and 2 tsp. salt with pre-soaked wheat mixture. Mix jis t enough to combine. Combine 3 1/2 c. white flour — Knead in part of flour if too hard to stir.
Records on this page
100% Wheat Bread (Overnight method)Cracked Wheat Bread (50%)