PRIZE ’n PRAISE WINNERS
made "Best of All” with Red Star Yeast
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Sweetheart Coffee Cake
It's a prize winner in the 9th Grand Na
tional Bake-Off! Tempting heart-shaped
coffee cake with cinnamon-sugar filling.
Novel shaping method means no special pans!
2 packets RED STAR Vj cup sugar
Special Active Dry 'h cup butter or shorten
Yeast (or 2 cakes Red ing
Star Compressed 2 tsp. salt
Yeast) % cup scalded milk
cup water (warm for 2 unbeaten eggs
dry, lukewarm for 4 % to 5 cups Pillsbury's
compressed) Best All-Purpose Flour
FILLING: Mix together 1 cup chopped nuts, 1 cup
sugar, and 2 tsp. cinnamon.
Soften yeast in water. Combine sugar, butter,
salt, and scalded milk in large bowl. Cool to luke
warm.
Stir in eggs and softened yeast. Add flour
gradually to form stiff dough.
Knead on floured surface until smooth and
satiny—about 5 min. Place in greased bowl, cover.
Let rim in warm place until doubled—about I
hrs. Prepare Pilling.
Divide dough in half. Roll out one part to
15 x 10-in. rectangle. Brush with melted butter.
Sprinkle with half the Filling. Roll as for jelly
roll, starting with 15-in. side.
Place on greased baking sheet. Fold half the
roll on top the other half, sealing ends together.
Starting at folded end, cut with scissors down the
center of roll to within 1-in. of other end. Turn
cut halves flat on side, cut-side-up, to form a
heart. Repeat with remaining dough.
Let rise in warm place until light—about 45 min.
Bake 25 to 30 min. in mod. oven (350°). Makes 2
• coffee cakes.
"Batter-Way"
Herb *n Spiee Buns
It’s a praise-winner! A “special” treat for
your family—a fresh idea for your party
luncheon! Easy “Batter-Way” method means
you can whip them up even on busiest days!
2 Vi cupi Plllibury'i Best 2 tbsp. soft shortening
All-Purpose Flour 1 egg, room temp.
2 tbsp. sugar I packet RED STAR
14 tsp. salt Special Active Dry
Ik tsp. powdered or Yeast (or I cake Red
crumbled leaf sage Star Compressed
1 Vi tsp. caraway seeds Yeast)
V* tsp. nutmeg V* cup water (warm for
% cup scalded milk or dry, lukewarm for
warm water compressed)
Measure first 6 ingredients together and blend.
Scald milk. Pour into bowl with shortening. Cool
to lukewarm and stir in egg. Pour yeast on water.
Let stand few min. Stir; add to milk-mixture with
half the dry ingredients. Beat until smooth, about
50 strokes. Add the rest of the ingredients, beat
again—50 more strokes.
Scrape down batter from sides of bowl. Cover;
let rise in warm place about 30 min., or until
doubled. Meanwhile grease 12 large or 18 medium
sized muffin cups. Stir down raised batter. Spoon
into muffin cups, filling )4 full. Let rise again
until batter reaches tops of cups, 20 to 30 min.
Preheat oven to 400° (mod. hot).
Bake roils 15 to 20 min., or until golden brown.
Cool slightly on rack before serving. Makes 12 to
18 buns.
•' X
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Crispy Nut Swirls
A prixe winner in the 11th Grand National
Bake-Off! A perfectly delicious sweet roll
the family will love. It’s a delight for
coffee parties and after-bridge snacks,
too. Why not bake a batch, today.
1 pocket RED STAR 1 Vi tip. toll
Special Active Dry 2 Vi to 3 cups PiHsbury's
Yeast (or 1 cake Best All-Purpose
Red Star Com- Flour
pressed Yeast) Vi cup soft shortening
Vi cup water (warm for 1 cup creamed small
dry, lukewarm for curd cottage cheese
compressed) I unbeaten egg
!A cup sugar
FILLING: V$ cup melted butter, 1 cup firmly
packed brown sugar. 1 cup ground nuts, 1 tap.
vanilla.
TOPPING: Vi cup tufted powdered sugar mixed
with 'i tap. cinnamon.
Soften yeast in water. In large bowl measure
sugar and salt. Add about 2 cups of flour and
shortening. Cut in shortening until particles
are fine. Blend in cottagecheeee,egg,and yeast.
Gradually add more flour to form stiff dough.
Knead dough on well floured surface 3 to 5
min. Cover; let stand while mixing Filling.
Roll out dough on floured surface to 20 x 14
in. rectangle. Spread Filling evenly over dough.
Roll up the two 14-in. sides toward each other
until they meet in center of rectangle. Cut or
“tie off” with strong thread into Vi-in. slices.
(To tie off slice, place thread under roll and
pull ends around, crossing as if to tie.) Twist
each roll once to resemble an “S”. Place on
greased cooky sheets.
Let rise in warm place until light and doubled
—about 1 to 1 V$ hrs. Bake 12 to 15 min., or
until golden brown, in preheated quick mod.
oven (375°). Sprinkle warm rolls with Topping.
Makes about 2 dozen rolls.
O. "We love yeait breads, but
I have little time for baking.
What it the easiest kind of yeast
breads I can make?”
A. "Yeast Batter-Way breads.
They are mixed quickly, are thin
enough to pour into pans and
require no kneading. Batter
Way breads are very light and
have excellent flavor. They re
quire so Sttte handling that the
busiest homemaker can find
time to bake them."
Homemade Twin Loaves
Another prai»o-winnor—crusty brown twin
loaves in a time-saving, interesting shape.
This family-sized recipe yields 4 twin
loaves. Fragrant “fresh-from-the-oven”
eating for the family, and a bonus for
your freezer!
2 packets RED STAR 12 to 14 cupt PUkbury’i
Special Active Dry Best All-Purpose
Yeast (or 2 cakes Flour
Red Star Com- 4 tbsp. sugor
pressed Yeast) 2 tbsp. salt
4 Vi cups water (warm 4 tbsp. soft shortening
for dry, lukewarm
for compressed)
Add the yeast to the water; let stand 3 to 5
min. Stir. Blend in about half the flour with
sugar, salt, and soft shortening. Heat until
smooth. Add more flour a little at a time, first
with spoon, then with hand, until the dough
cleans the bowl. Turn onto, lightly floured
cloth-covered board and knead until smooth
and satiny.
Place in greased bowl, turning once to greaac
all sides. Cover; let rise in warm place until
double— about I hr. Punch down; cover and let
rise 15 more min.
Turn out onto the board. Divide into 8 parts
Round each into a ball. Place in greased pans,
8 Vi * 2 Vi-in. or 6x9i 3-in. Put two balls
in each pan Cover and let rise in warm place
about 45 min., or until almost doubled.
Bake 40 to 50 mm., in preheated mod hot
oven (400°), or until well browned on tops and
sides. Remove from pans and cool on racks
Brush loaves with shortening for soft crusts.
Makes 4 twin loaves.
For 8 loaves; Double the recipe.
RED STAR has the answers
for sure, easy yeast baking!
Q. '1 am just learning to bake
bread ond would Hke to know of
an easy way to shape loaves?"
A. "Instead of shaping each loaf,
divide dough for one loaf in two
parts. Then round up each into a
bolt and put the two bads of
dough into bread pan. In this
way you will have twin loaves
whiidi are interesting and very
quickly shaped."
Q. "What causes raised bread
dough to sink or faH in the pan
after it gets in the oven?"
A. "Dough can rise too much and
get too light, so there is no
strength left to give the 'oven
spring' or lost bit of rising. To
prevent over rising: touch sides
gentfjr with Anger, when loaves
look as if they hove doubled. If
a dent remains, loaves are
ready to bake."
