Yeast bread is oa the rise
and something "Best of All”
is bound to happen!
QUICK TWIST ROLLS
2 cups sifted all purpose flour
I tablespoon sugar
Vt teaspoon salt
3 tablespoons soft shortening
1 beaten egg (save I tablespoon for topping)
I pkg. special active dry yeast
(or I cake compressed yeast)
V* cup norm water (110°-IIS’)
V* cup scalded milk
Measure all dry ingredients and shortening to
gether and blend. Add yeast to warm water, let
stand a few minutes. Scald milk, pour into bowl.
Cool to lukewarm, then add the egg, yeast mixture
and half the flour mixture. Beat until smooth.
Add the remaining ingredients, mixing until well
blended. Scrape down dough from sides of bowl.
Cover and let rise in warm place (for a cozy rising
place, put bowl or pan on a rack over a bowl half
full of water; keep water hot), 20 to 30 minutes, or
until doubled.
Meanwhile grease two cookie sheets. Have
topping ready: 1 tablespoon beaten egg, 1 table
spoon soft butter, sesame, poppy or celery seeds.
Punch down raised dough. Toss onto lightly
floured cloth-covered board. Turn over several
times. Roll to an 8x 18-inch rectangle. Brush half
the rectangle, the long way, with the soft butter.
Fold unbuttered half over buttered, pressing gently
into a rectangle 4x 18-inches. Cut dough in l-inch
wide strips.
Take strips by ends and twist several times. Leave
straight or curve as they are placed on the cookie
sheets. Brush with the egg and sprinkle with seeds.
I-et rise in warm place 15 minutes. Preheat oven to
425°. Bake twists 10 to 15 minutes, or until golden
brown. Cool on rack a few minutes before serving.
Makes 1)4 dozen twists.
ORANGE LATTICE COFFEE CAKE
Dough:
1 cake compressed yeast for I pkg. active dry yeast)
‘A cup lukewarm water
Vs cup butter
'A cup sugar
I teaspoon salt
4 eggs, beaten
3A cup light cream
4 cups sifted all purpose flour
1A cup flour, sifted (for lattice strips)
I egg. beaten
Orange Filling:
Vi cup butter
Vs cup blanched chopped almonds
Vs cup sugar
Vi cup orange marmalade
Crumble yeast into water, stir and let stand.
Cream together butter, sugar; add salt, eggs and
beat well.
Combine yeast mixture with light cream. To
butter mixture, alternately add flour, yeast-cream
mixture in thirds. Mix well but do not beat.
Reserve one cup dough. Spread remainder in two
foil-lined 9 x 9 x 2-inch pans. Allow foil to extend
up over two edges of pan. Lightly grease section
of foil in pan.
Combine Filling ingredients. Mix well and spread
over dough.
Blend X cup flour into reserved dough. Roll dough
into rectangle and cut into 12 9 x 1-inch strips. Ar
range six strips, lattice fashion, over filling in each
pan; brush with beaten egg. Cover with foil. Ix‘t
rise in warm place until almost double in bulk (45
to 60 minutes).
Bake 30 to 35 minutes at 400°. Grasp edges of
foil and remove coffee cake to serving platter. Serve
warm. Makes two 9 x 9 x 2-inch coffee cakes.
APRICOT BABA
Pfit» Winnar in Srti Ciond National taka O0
' M*- active dry trail (or I rake compressed
yeast t*
'* cup lukewarm u aided milk
1J cup all purpose flour
I tablespoon sugar
*4 cup butler
J tablespoons sugar
3 beaten eggs
I tablespoon grated lemon rsnd
h teaspoon salt
144 cups all purpose flour
H cup apricot jam
• for dry ye>ssl dissolve us <4 cup worm water (1101 IS’J
and use only l4 cup lukewarm milk in reripe.
Soften yeast in milk, cooled to lukewarm. Add
Hour and sugar, l>eat until smooth. Cover with foil
Ix*t rise in warm place until doubled in size, about
30 minutes.
Cream butter. Add sugar, creaming well. Add
eggs, lemon rind and salt; beat well Blend in Hour
Add the risen yeast mixture. Beat with electric mixer
or spoon 6 to 8 minutes. Turn into greased 9 or 10
inch ring mold or tula* pan, cover. lx-t rise in warm
place until doubled in size, about 45 minutes.
Bake at .350 for 40 to 45 minutes. Prick top w ith
fork. Invert onto large piepan or plate and remove
pan. Pour Baba Sauce over top anti sides of hot cake.
Spread with apricot jam. let stand until most of
sauce is absorbed before serving.
Balm Sauer Combine 1 cup sugar and 1 cup
strong tea in saucepan. Bring to a boil; cook 5
minutes. Cool; add 2 teaspoons almond extract.
SAVORY CHICKEN BREAD BAKE
Pri»« Winner in 8 th Grand National Bake-Off
I pkg. active dry yeast for I rake compressed yeast)
W cup warm water
Vl cup scalded milk
I tablespoon sugar
I teaspoon salt
I unbeaten egg
2,/z cups sifted all purpose flour
I ran cream of mushroom soup
Vt cup milk
Soften yeast in water. Combine milk, sugar and
salt in mixing Ixiwl, oxil to lukewarm. Stir in egg
and the softened yeast. Gradually add flour to form
a soft dough. Let rise in warm place (85° to 90r')
until light and doubled in size, 1 to IX hours.
Meanwhile prepare Savory Chicken: Simmer X
cup chopped celery and X cup chopped onion in
X cup water until tender. I>rain. Add X cun butter,
X cup (4-oz. can) chopped mushrooms and 2 table
spoons chopped pimiento. Heat iust till butter melts
Stir in 3 cups diced cooked chicken, X teaspoon salt,
teaspoon pepper and X teaspoon poultry seasoning
Add Savory Chicken to risen dough; mix well
Turn into well-greased 9 x 9 x 2-inch pan or 2X-quart
casserole. Cover; let rise until light and doubled
in size (about 45 minutes).
Bake at 425° for 20 to 25 minutes until golden
brown. Serve hot with sauce made by heating 1 can
cream of mushroom soup with X cup milk. Serves 8
One recipe bakes two
Orange Lattice Cakes.
Cut foil extra long
to line second Cake.
Chicken bakes right inside this crusty-topped
bread. More than just a bread —
it’s a main-dish casserole!
Quick Twists — yeast does the work in these no-kuead, easy-to-shape rolls.
Yeast bread becomes dessert with shouy Apricot Baba — moist textured.