RAISIN CARAWAY CASSEROLE BREAD
% cup hot tenter 2 packages or cakes
Vi cup sugar yeast, active dry or
1V4 teaspoons salt compressed
l/t cup shortening 1 egg, beaten
% cup warm, not hot, 3% cups sifted flour
toater (lukewarm for 1 cup seedless raisins
compressed yeast 1 teaspoon caraway
seeds (optional)
Mix together hot water, sugar, salt and shorten
ing. Cool to lukewarm. Measure 'A cup water into
mixing bowl (warm, not hot, water for active
dry yeast; lukewarm water for compressed
yeast). Sprinkle or crumble in yeast. Stir until
dissolved. Stir in lukewarm water mixture. Add
egg, flour, raisins and caraway seeds. Stir until
well blended, about 2 minutes. Let rise in warm
place, free from draft, about 50 minutes or until
more than doubled in bulk. Stir down. Beat vig
orously about A minute. Turn into greased VA
quart casserole. Bake uncovered in hot oven at
400° F. about 45 minutes.
BANANA NUT QUICK BREAD
1 Yt cups sifted all- V4 cup shortening
purpose flour % cup sugar
2*/s teaspoons double- 2 slightly beaten eggs
action baking powder 1 cup mashed ripe
% teaspoon salt bananas* (3 to 4)
Vj cup chopped nuts
*Use fully ripe bananas...yellow peel flecked with brown
Sift together flour, baking powder, salt. Add
nuts; blend.
Place shortening in mixing bowl and beat until
creamy and glossy, 300 strokes by hand or 2 min
utes at medium speed on electric mixer. Grad
ually add sugar to shortening, beating until light
and fluffy after each addition. Add eggs and beat
until thick and pale lemon in color.
Add flour mixture and bananas alternately,
blending thoroughly after each addition.
Grease bottom only (not sides) of a loaf pan
(approximately 41*" x 8J*" x 3"). Turn batter into
pan. Bake in a moderate oven (350°F.) 60 to 70
minutes or until bread is done.
Let bread partially cool in pan (20-30 min
utes) before turning out onto rack. Cool thor
oughly before wrapping for storage. Makes 1 loaf.
BRAN PINEAPPLE BISCUITS
Vi cup ready-to-eat bran Vi "tip shortening
% cup milk Vi cup crushed pine
IVi cups sifted flour apple, well drained
3 teaspoons baking Vi cup sugar
powder 1 teaspoon cinnamon
1 teaspoon salt
Soak bran in milk. Sift flour, baking powder,
and salt together. Cut in shortening until mixture
is like coarse commeal. Add soaked bran, stir
until dough follows fork around bowl. Turn out
ort floured board and knead lightly a few sec
onds; roll into a rectangle 8x11 inches and
J* inch thick. Brush lightly with melted butter
and sprinkle with mixture of sugar, cinnamon
and pineapple. Roll up like jelly roll and cut in
slices. Place cut side down in greased muffin pans
and bake in preheated hot oven (450°F.) for
about 18 minutes. Yield: 12 biscuits.
CHEESE NUT MUFFINS
2 cups sifted flour 1 cup grated sharp
3 tsp. baking powder cheese
V4 tsp. salt 1 egg
3 tbsp. sugar 1 cup milk
Vi cup chopped nuts 3 tbsp. melted shorten
ing or salad oil
Sift dry ingredients together . Mix in nuts and
grated cheese. Combine liquid ingredients; add
to dry ingredients, mixing only until all flour is
moistened. Fill greased muffin cups % full. Bake
in hot oven (450°) 18-20 minutes. Serve warm.
Yield: 12 muffins.
FRENCH BREAD
I Vi cups warm, not hot, 1% teaspoons salt
water (lukewarm for I tablespoon soft
compressed yeast) shortening
1 package or cake 1 tablespoon sugar
yeast, active dry or 31/4 cups sifted flour
compressed
Measure water into a large mixing bowl
(warm, not hot, water for active dry yeast; luke
warm water for compressed yeast). Sprinkle or
crumble in yeast. Stir until dissolved. Add salt,»
shortening and sugar. Add and stir in flour. Turn
dough out on lightly floured board. Knead 8 to
10 minutes or until dough is spring}’ and elastic
and does not stick to the board. Place in greased
bowl and brush top lightly with melted shorten
ing. Cover with a cloth. Let rise in a warm place,
free from draft, until doubled in bulk, about 40
minutes. Punch dough down. Let rise again until
almost doubled in bulk, about 30 minutes. Punch
down, turn out on floured board and cut dough
into two equal portions. Roll each half into an
oblong about 8 x 10 inches. Beginning with the
wide side, roll up tightly. Seal edges by pinching
together. With hands on each end of roll, roll
gently back and forth to lengthen loaf and taper
ends. Place loaves on a greased baking sheet
sprinkled lightly with yellow corn meal. Brush
loaves with cornstarch glaze. Let rise, uncovered
about lit hours. Brush again with cornstarch
glaze. With a sharp knife, make i* inch slashes
in dough at 2-inch intervals. Bake at 400°F. (hot
oven) 10 minutes. Remove from oven, brush
again with cornstarch glaze. Return and bake
about 30 minutes or until golden brown.
Cornstarch Glaze
Mix 1 teaspoon cornstarch with 1 teaspoon cold
water. Combine with % cup boiling water. Cook
until smooth. Let cool slightly.
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If sticky, wrinkly, clinging wrappers
have tied up your kitchen work . . . and
expensive foil wraps are straining the
family budget, use RAP-IN-WAX.
RAP-IN-WAX is double-coated on both
sides. You never waste it because it’s
stronger and easier to handle. And it’s
four times less the cost of most foil wraps.
*