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New Gold Medal Flour...So Uniform, So Tolerant
You Make Bread Without Sifting!
Start with This White Bread Recipe:
2 pkg. active dry yeast *12 to 12Vi cups GOLD MEDAL
Vi cup warm water (not hot— Better-for-Bread Flour
110 to 115°) % cup sugar
3Vi cups lukewarm milk, scalded 2 tbsp. salt
then cooled Vi cup soft shortening
* To measure flour, dip measuring cups into flour, level off with straight
edged spatula.
In mixing bowl, dissolve yeast in water. Add milk, half the flour,
sugar, salt and shortening. Beat with spoon until smooth and batter
falls from spoon in ‘‘sheets.” Using your hand, mix in enough of the
remaining flour until dough cleans the bowl. Turn out onto lightly
floured board. Cover and let rest 10 to 15 min. Knead until smooth
and blistered, about 10 min. Let rise in warm place (85°) until
double in bulk, about 1 hr. (If kitchen is cool, place dough on rack
over bowl of hot water and cover completely with a towel.) Punch
down, cover and let rise again until almost double in bulk, about 30
min. Divide into three parts. Round up and let rest 10 to 15 min.
Shape into loaves. Place in 3 greased loaf pans, 9x5x3', sealed edge
down. Grease top of loaf. Cover with cloth; let rise until light (about
1 hr.). Test gently with finger. A slight dent that stays shows
Joaves are ready to bake. Place pans on center rack of not oven
(425°) not touching each other or sides of oven. Bake 25 to 30 min.
To test loaf, tap crust—it will sound hollow. Immediately remove
bread from pans. Place on wire cooling racks or across top edges of
the bread pans. Do not place in direct draft.
Be sure to get Flaischmann's
Yeast . . . the yeast that
rises fast, keeps fresh for
•.nonths on your sheH!
Watch for more bread recipes
and baking news from
Betty Crocker's Breadboard.
Coming soon!
Big news for bread bakers! With new improved Gold Medal Better for Bread flour you
can bake prize-winning loaves . . . without sifting. You’ll know the difference the
minute you start to work the dough! No more bread that leans or flattens out, the
higher protein holds bread up where it belongs right through the baking. You get
perfectly rounded, even-sided, even-textured loaves every time.
This same, near-miracle touch, works wonders with other bakings, too! High-Protein
Gold Medal’s the flour that’s better for bread and everything you bake.
So before you bake your next batch of anything, clip the coupon below. It’s good for
25^ on a 25 lb. sack of the new Gold Medal that’s better for bread.
--**—:---.
illllllil general MILLS, INC.
STORE COUPON
SSf3D171E3
on your next purchase of
GOLD MEDAL FLOUR
(25 LB. SIZE OR LARGER)
I MR. GROCER As our agent. accept this coupon for
2St on the purchase of Gold Medal Flour (25 lb. size
or larger). Your General Mills representative will re
deem for 25^ plus 2( handling charge for each cou
pon you so accept; or mail this coupon to General
Mills, Inc., Dept. 400, Minneapolis 1, Minn., for re
demption. This offer void in any state or locality pro
hibiting. licensing, or regulating these coupons. The
consumer must pay any sales tax includes.
FRAUD CLAUSE: Any other application ofjthis coupon
constitutes fraud. Invoices proving purchase, within the
last 90 days, of sufficient stocfr to cover coupons pre
sented for redemption must be made available upon
request