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Some wonder bread:
you 'knead' it 3 ways
Toothpicks is back. This semester you will be
provided with more relatively useful tidbits designed to
make vour day iust a little stranger. The column will
feature such timely topics as creative cookery in your
I Ml I I VII WWIIW W
dieting, many easy-to-make, practical, conventional
recipes, as well as some that are neither practical nor
conventional.
This week the fine art of bread making will dominate
the discussion. Many people think baking bread is very
difficult indeed. Not so. Anyone with a little time and
patience can do it. And, if you've got a little culinary
talent, you have a head start. '
The basic infredients are the most important element
in crating good bread. Substituting ingredients will
vary the flavor and texture of the dough. I recommend
using whole grain flour, as it is higher in vitamins and
essential oils than the more processed white flour.
Whole wheat flour is ground at lower temperatures and
thus contains the highest percentage of gluten, which
holds air in the dough and allows it to be more elastic.
When substituting whole wheat flour for white flour use
approximately one half the amount listed in the recipe.
Rye flour tends to produce a finer-frained, moist,
dense bread. Corn meal gives bread a crumble texture,
crunchiness and sweetness.
Milk makes bread smoother, softer, and contributes
to a cake-like texture. It also lessens the coarse taste of
some of the whole grains.
Eggs make the bread lighter and more airy, as well
as more tender and golden in color.
Oil used instead of shortenings and margarines
contribute to a cakier, richer tasting bread. Also liquid
oils are. more easily assimilated by the body than the
solid shortening agents.
In addition to the whole wheat and rye bread
recipes, a plain white bread recipe is included for all of
you conventional types. '
koren richordson
m p
GGM Kill
WholeWheal
1 cup sweet potato water
1 pkg. dry yeast
't cup oil
1 a cup honey
1 T. salt ;,; ---TAlv
1 V;. eupi.slocK or water,
6 cups whoie wheat'flour'
V! cup soy fiour
Vi cup wheat germ
clash of nutmeg
1 . Dissolve yeast In warm water.
2. Add oil. honey, salt, stock,
soy flour and wheat germ and
one half of the whoie wheat
flour. Mix thoroughly.
3. Add the rest of the fiour and
knead.
4. Shape into round bail and
place in oil bowl. Cover and set
in warm place to rise for 1 hr.
and 15 min.
5. Punch down and shape into 2
loaves. Place in oiled pans and
let rue 1 hr.
6. Bake at 350 degrees for 50
rrnnutes.
7. After removing loaves from
oven, brush tops with butter,
1 . Dissolve yeast in water.
2. Stir in sweetening and dry
milk.
3. Stir in rye flour until thick
batter Is formed.
4 Beat well with vipQ(5n,-100
strops).- T,,,....,,
5. Let rise 60 minutes.
8. Fold in salt and oil.
7. Fold in additional flour until
dough comes away from sides of
the bowl.
8. Knead on floured board,
using more flour as needed to
keep dough from sticking to
board, about 10-15 minutes until
dough is smooth.
9. Let rise 50 minutes.
10. Punch down.
11. Let rise 40 minutes.
12. Shape into loaves.
13. Let rise 20 minutes.
14. Bake in 350 degree oven for
One hour.
Rye Bread
1 V2 cups lukewarm water
1 V-i cups sour cream
1 pkg. yeast
38 cup molasses
1 cup dry milk (optional)
4V'2 cups rye flour
1'4T. Salt
34CUpOil
3-4 cups additional rye flour
1 V? cups rye additional rye
1-1 Vz cups rye flour (for Knead-ing(.
15 Remove from pans and let
cool', or eat right away.
Plain White Bread
3 cups lukewarm water
2 pkg. dry yeast
2tsp.sugar
Vz cup sugar
1 T. salt
2h cup shortening (melted)
9-9 Vz cups fiour
1. In a small bowl, mix V cup
lukewarm water, yeast and 2
tap. sugar. Set aside,
2. In another bowl, thoroughly
mix 2Vi cups lukewarm water,
Vi cup sugar, salt and 2 cups
flour.
3. Then add 2 cups flour and
shortening. Beat well.
4 Stir in yeast mixture.
5. Add rest of fiour and work in.
Knead and put in greased bowl.
6. Let rise Vh hours. Punch
idown and let rise 30-40 min.
7. Form loavt'3 and let rise
50 60 min. Bake 30 min. at 420
degrees.
6f Qs ,
Can you spare a few minutes a day to eliminate
stress, tension, anxiety? If so,
TRANSCENDENTAL MEDITATION
MAY BE FOR YOU!!!
-.As taught by Maharishi Mahesh Yogi -
ft"
7
fcveryone
Welcome
Admission
Free
TANSCENDENTAL MEDITATION (TM) allevi
ates stress and tension in life. It makes people
more effective, productive and successful in all
they do. TM is a simple mental technique which
allows the individual to experience deeper rest and
rejuvenation than in sleep. (See chart)
According to the New York Times, unlike other
ppractices. TM is simple to learn, instant in its
results and can be practiced as easily on a bus or
plane as in a quiet room.
Scientific research indicates tht TM can help lower
blood pressure and depression and even increase
grade point average for students.
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Lectures at Nebraska Union (Rm. posted):
3:30 pm Aug. 29
7:30 pm Sept. 3
Change in Metabolic Rata
HYPNOSIS
TRANSCENDENTAL MEDlTATlOM
P 005 (T TEST)
TIME (hours)
Wallace and Benson,
'Physiology of Meditation',
Scientific American,
February 1972, USA
Questions: Call 475-7164
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