* 52 colorful paces
50 up-to-the-minute recipes
* 4 separate easy-to-use sections
Easy batter breads
Beautiful breads and rolls
Versatile sweet doughs
Intriguing foreign breads
* step-by-step photos, full-color illus
trations, a host of helpful hints
FREE! 52-page Treasury of Yeast Baking! j
You’ll find everythin? you need to
know about yeast baking in this ex
citing new Fleischmann Treasury
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clear, concise. Crammed with deli
cious new ideas, oid-time favorites,
exotic foreign fare. Quickly, send
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name for yourself!
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*Merry Christmas' Dough
HAHIC RECIPE
I cup milk 2 psik.igrs
5 cupa Gold Medal I'lrischmaua’a
flour, unairted Artier l>r> Vr«it
' i cup sugar 1 j, cup »arm water
1 teaspcHin salt I egg
I cup (2 sticks) i-'leischinann's Margarine
Scald milk; cool to lukewarm. Combine
flour, sugar, salt. Cut in margarine very
finely. Dissolve yeast in warm water. A&:‘
yeast, milk and egg to flour mixture. Meat
till well blended. Cover tightly. Refriger
ate overnight. Now you’re all set to bake
a Merry Christmas.
Christmas Whirls
Ut basic dough Candied red
l-'leiarhmann'a and green
Margarine, ntelled rherriea, halved
Is cup prepared mineemeal
Roll dough into 16" square; brush with
margarine. Cut into 4" squares. Place on
greased baking sheets. Cut each square
diagonally from each corner to about V4"
of center. Place rounded teaspoon of
mincemeat in center. There are now 2
points to each corner of square. In rota
tion, bring one point of each corner to
center; overlap und .seal points. Top cen
ters with halved cherries. Cover: let rise
in warm draft-free place till doubled,
about 45 minutes. Bake in 350‘F. oven,
about 12 minutes. Cool. Frost with confec
tioners’ sugar icing.
Christmas Wreath
5:i basic dough rup chopped dates
Klrischmann's '/, rup firmly parked
Margarine, melted brown sugar
'/• cup raisins yt cup chopped pecans
14 teaspoon cinnamon
Roll dough into 9” x 22” oblong. Ilrush
with margarine. Mix raisins, dates, sugar,
pecans, cinnamon. Sprinkle over dough.
Roll up from 22” side, as for jelly roll.
Seal bottom edge. On greased baking sheet
shape into 7” circle with sealed edge on
bottom. Tuck ends inside each other; seal.
On the top make 7 slashes halfway thru
dough. Cover: let rise in warm draft-free
place till doubled, al»out 45 min. Hake in
350 F. oven, about 25 minutes. Cool. Frost
with confectioners’ sugar icing and deco
rate with candied fruit.
Christmas Stollen
!J cup raisins J', teaspoon grated
!4 cup chopped lemon rind
candied mixed fruit basic dough
V* cup chopped Fleisrhmann's
blanched almond* Margarine, melted
Mix raisins, fruit, nuts, lemon rind ; knead
into dough. Roll dough into 11" x 7" oval.
Brush with margarine. Fold in half
lengthwise and form crescent on greased
baking sheet; brush with margarine. Cov
er: let rise in warm draft-free place till
doubled, about 45 min. Bake at 350*F.
about 30 min. Cool. Frost with confection
ers’ sugar icing: decorate with almonds,
citron, candied cherries.
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