Foods, their selection and preparation

explains why most recipes for whole-wheat and rye breads or rolls call for approximately half the flour in the form of all-purpose flour. Some people, however, like the flavor and heaviness of these dark breads when made with all dark flour. Neither whole-wheat nor rye flour should be sifted before using. Corn meal cannot be used by itself in the making of yeast bread, because it lacks gluten. The usual proportions are from \ to 1 cup corn meal to 7 or 8 cups all¬ purpose flour. This kind of bread is better if the corn meal is first partly cooked in boiling water. (See page 288.) Bran and the other cereals and flours mentioned may be used up to not over onefourth of the total flour, by measure, keep¬ ing in mind that the volume and texture will not be so good as that made from white flour alone. Sweet Doughs. The dessert breads, coffee cakes, and sweet rolls are made from a sweet, rich dough. Proportions for a foun¬ dation sweet dough are these: 2 cakes com¬ pressed yeast or 2 packages fast granular yeast, J cup lukewarm water for the yeast, 1 cup scalded milk, 5 cup fat, J cup sugar, 1 teaspoon salt, 2 beaten eggs, and about 5 cups sifted all-purpose flour. There are endless ways of using this sweet dough, including cinnamon rolls, caramel pecan rolls, braid coffee cakes, stollens, Swedish tea rings, and doughnuts. Because of the high sugar content, breads and rolls made from sweet dough should be baked at 350°. to 375° F. Doughnuts and their variations are fried. Cinnamon Rolls. Roll sweet dough into a rectangle, one-fourth inch thick. Brush with melted fat and sprinkle with a mixture of sugar and cinnamon. Add raisins or currants, if desired. Roll like a jelly roll and seal the edge. Cut into one-inch pieces and place cut side down in greased muffin cups, a ring mold, or a deep pan. Brush tops with fat, milk, or cream, and sprinkle with the sugarcinnamon mixture. Caramel Pecan Rolls. Make a brownsugar sirup. Place about \ teaspoon mar¬ garine or butter in each muffin cup with a tablespoon sirup and 3 to 4 pecan halves on top. Roll sweet dough one-half inch thick and eight or nine inches wide. Brush with melted margarine or butter and brown sugar. Roll like a jelly roll and seal the edges. Cut into one-inch pieces. Place each, cut side down, in a muffin cup. Stollen. Use half the foundation sweet dough for each stollen. When it is light add 5 cup raisins and knead them into it. Cover for 10 minutes. Flatten the ball of dough into an oval sheet. Brush one half of the sheet with melted margarine or butter. Fold unbuttered half over buttered half. Place on greased baking sheet. When baked, brush with confectioner’s icing and sprinkle with chopped nuts. Swedish Tea Ring. Roll sweet dough into a rectangle about one-half inch thick and three times as long as wide. Brush with melted margarine or butter and sprinkle with brown sugar and cinnamon. Roll like a jelly roll and seal the edge. Shape into a ring on a greased baking sheet, sealing the ends together. With scissors, cut the ring, almost to the center, in slices about one inch thick. Turn each slice half on its side. Brush with milk or cream. After baking, cool and [illustration: page marker 316]