Baking day!
it’s
always
“best
of
all”
No one needs to be told about the delights of
yeast baking. For the family, an oven of fresh bread
is a comforting fragrance nothing else quite equals.
For the baker, a pound of worries can be kneaded
into the dough — and cares are forgotten in the
sweet satisfaction of a perfect loaf!
What is a perfect loaf? When friends ask for
the recipe and the family says “Please make more!”
Then you know you’ve baked a “best of all” bread.
Perhaps from one of these recipes?
CHUNK O’ CHEESE BREAD
Second Grand Prize Winner in Pillsbury’s 9th Grand Na
tional Bake-Off by Mrs. Richard W. Ojakangas, Duluth,
Minnesota
Adapted by Ann PilUbury
1M cups water
Vi cup commeal
2 teaspoons salt
Vi cup molasses
2 tublespoons butter
l packet dry yeast
(or 1 cake compressed yeast)
Vi cup warm water
4 to S cups all-purpose flour
1 pound American cheese
Combine IX cups water, cornmeal and salt in
2-quart saucepan. Bring to boil, stirring constantly;
cook until slightly thickened. Add molasses and
butter; cool to lukewarm. Soften yeast in X cup
warm water in mixing bowl. Add the corn meal
mixture; blend well.
Add flour gradually to form a stiff dough. Knead
on well-floured surface until smooth and satiny,
about 5 minutes. Place in greased bowl; cover. Let
rise in warm place until light and doubled in size,
1 to IX hours.
Cut cheese into X to Jt-inch cubes. Line two 8
or 9-inch round pans with 12-inch squares of alu
minum foil, edges extending over pan; grease well.
Place dough on surface sprinkled with com meal.
Work cheese into dough, one-fourth at a time, until
cubes are evenly distributed. Divide into two parts.
Shape into round loaves, covering cheese cubes. Let
rise in warm place until light, about 1 hour. Bake
at 350° for 45 to 55 minutes. Makes 2 loaves.
COUNTY FAIR EGG BREAD
Senior Winner in Pillsbury’s 8th Grand National Bake-Off
by Mrs. Philip Carlson, St. Helens, Oregon
Adapted by Ann PilUbury
Rich with eggs, this big bread recipe makes 24 moist, flavor
ful rolls — and a three-part loaf of bread, too!
2 packets active dry yeast
(or 2 cakes compressed yeast)
to cup warm water
to cup sugar
.to cup butter
4 teaspoons salt
2 cups hot scalded milk
to cup cold water
4 beaten eggs
9 to 10 cups all-purpose flour
Soften yeast in warm water. Combine in large
(4-quart) mixing bowl, sugar, butter, salt and milk.
Stir until butter is melted. Add cold water. Cool to
lukewarm.
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County Fair Egg Bread — This big ami
hearty bread recipe makes two dozen rolls and
a bread loaf. If you like, turn the portion set
aside for rolls into a show-off braid as shown.
Sweet Surprise Rolls — A prize-winning
no-knead recipe. The rolls' texture is slightly
more open-grained than a kneaded bread would
he — hut what a sweet, tender crust!
Oatmeal Bread is made the easy batter
wau, flavored with wholesome rolled oats and
molasses. So good, a slice needs nothing but
butter to make wonderful eating.
Prune 'n Spice Bread blends a hint of cin
namon, cloves and nutmee with sweet prunes
— makes a versatile loaf that toasts for break
fast, takes creamed cheese for a party.
Stir in eggs and the softened yeast. Add grad
ually flour to form a stiff dough. Knead on lightly
floured surface until smooth and satiny; 5 to 7 min
utes. Place in greased bowl and cover. Let rise in
warm place until light and doubled in size, IK to
2 hours.
Punch down dough by plunging fist into center,
tum upside down in bowl and cover. Let rise 30
minutes.
Divide dough into three parts. Shape two parts
into rolls IK to 2 inches in diameter (about 24 rolls).
Place on greased baking sheets and let rise in warm
place until light and doubled in size, about 45 min
utes. Shape remaining dough into 3 small loaves;
place crosswise in greased 9 x 5 x 3-inch pan. Let
rise in warm place until light and doubled in size,
about IK hours.
Bake in moderate oven (375°) until golden
brown. 15 to 20 minutes for rolls, 35 to 40 minutes
for loaves. While hot, brush with butter. Makes
2 dozen rolls and one loaf.
SWEET SURPRISE ROLLS
Best of Class Winner in Pillsbury’s 12th Grand National
Bake-Off by Mrs. John Solomon, Long Beach, California
Adapted by Ann PUlsbury
1 packet dry yeast
(or 1 cake compressed yeast)
V* cup warm water
1*6 cups sugar
3 tablespoons butter
1 teaspoon salt
W cup hot scalded milk
3 unbeaten eggs
4*6 to S cups all-purpose flour
*6 cup soft butter
2 tablespoons grated orange rind
*6 cup semi-sweet chocolate morsels
Soften yeast in water. Combine in bowl J* cup
sugar, 3 tablespoons butter, salt and milk; cool to
lukewarm. Stir in eggs and yeast. Add flour to form
dough, beating well. Cover. Let rise in warm place
until light, 2 to 2)4 hours.
Roll out on floured surface to a 20 x 15-inch
rectangle. Spread with )4 cup butter. Sprinkle with
mixture of 1 cup sugar ancf orange rind, then the
chocolate morsels. Cut into two 15 x 10-inch rec
tangles. Roll up each, starting with 15-inch side.
Cut each into 12 to 18 slices. Place cutside down in
well-greased muffin cups or two 9 x 9-inch pans.
Let rise in warm place until light and doubled in
size (1 to 1)4 hours). Bake at 375° for 12 to 15 min
utes. Remove from pans, frost while warm. Makes
2 to 3 dozen.
Butter Frosting:
Blend together 1)4 cups sifted powdered sugar,
1 tablespoon butter, X teaspoon vanilla and 2 to 3
tablespoons cream. Beat until smooth.
BATTERWAY BREADS
Long ago in England, a young lady by the name
of Sally Lunn became famous for making a new
kind o( bread. It was open-grained, light and fluffy
and was called Sally Lunn. This was the first batter
bread.
Since Sally Lunn’s day, many more breads have
been made in the same way. They are easier to
do than the conventional kneaded breads. There is
more liquid to the proportion of flour in a “batter
way.” Brisk beating taxes the place of kneading.
Because these yeast batters are thinner than
doughs, they rise faster. One can make a “batter
way recipe in about half the time for kneaded
doughs. No shaping is necessary for yeast batters,
so a new yeast baker quickly gains confidence.
They’re almost as easy to mix as a cake!