HOT BREADS

RULES FOR SUCCESSFUL QUICK
BREADS

(Muffins, Biscuits, Scones, etc.)

1. Mix batters just to blend. ee haat,
causes toughness. (1 exception: Popovers—whic
derive their lightness from vigorous beating.)

2. Work quickly, assembling all ingredients
and greasing all tins before starting to mix recipe.

3. Allow baked fruit or nut breads to stand 24
hours before slicing.

BRAN MUFFINS

Temp.: 400° F. (Basic recipe) Time: 25 minutes

34, cup sifted all-purpose flour

14 cup Benson’s or Canada Corn

Starch
VY, teaspoon salt
2¥2 teaspoons baking powder

1 cup ready-cooked bran

1 egg, beaten

Y% cup Crown Brand Corn Syrup

1% cup milk

2 tablespoons melted fat
Sift flour; measure. Sift together with Benson's or
Canada Corn Starch, salt and baking powder. Add
bran. Beat egg light, stir in Crown Brand Syrup,
milk and melted fat. Add liquid ingredients all
at once to a ingredients and stir until just
moistened. Fill greased muffin tins 2/3 full and
bake in a hot oven (400° F.) 25 minutes. Yéeld:
16 to 17 (about 2’’ in diameter) or 12 (about 3’’
in diameter).

Variations:

(1) Fruit Bran Muffins—Add 14 to 34 cup chop-
ped raisins, currants or chopped raw prunes (when
available) to Basic Recipe.

(2) Sour Milk Bran Muffins—Replace the sweet
milk in Basic Recipe with an equal quantity of
sour milk; and replace the 244 teaspoons hokite
powder with 1 teaspoon baking powder plus 44
teaspoon baking soda.

OATMEAL BREAD
Temp.: 425°-375° FE,

2 teaspoons salt

2 cups boiling water

2 cups rolled oats

1 tablespoon melted fat

2 cakes compressed yeast

34, cup lukewarm water

Y cup Crown Brand Corn Syrup

4 to 4) cups sifted all-purpose flour

Time: 45 minutes

Add salt to boiling water; remove from heat.

Stir in rolled oats and melted fat. Let stand until
lukewarm, stirring occasionally. Soften yeast in
'4 cupful of the lukewarm water; add remainder
of water and Crown Brand Syrup. Combine with
rolled oats mixture. Gradually sift flour into
yeast mixture, adding all the flour to be used, or
enough to make a dough of the desired consistency
or stiffness. Stir as long as possible with a spoon,
then knead in remaining flour with the hands.
Turn on floured board and knead until smooth.
Turn into a greased bowl, cover, and let rise in a
warm place until double in bulk (about 1 hour).
Knead down and divide dough into two equal
parts; cover and let stand 15 minutes. Shape each
into a loaf; place in greased bread pans 9’’ x 5’’
x 3/’ and let rise in warm place until doubled in
bulk (abouc 30 minutes). Bake in hot oven

(425° F.) for 15 minutes, then reduce heat to
375° F. and complete baking (about 30 minutes).
About 10 minutes before baking time is completed,
brush tops of loaves with melted butter. This
bread is tender and delicious. Yéeld: 2 loaves,
9° x -".

QUICK MUFFINS

Temp.: 375° F. (Basic Recipe) Time: 25 minutes
134 cups sifted all-purpose flour
14, cup Benson’s or Canada Corn
Starch
4 teaspoons baking powder
VY, teaspoon salt
1 egg, well beaten

3 tablespoons melted fat

34, cup milk

14 cup Crown Brand Corn Syrup
Sift together the first four ingredients. Beat egg
light and add melted fat, milk, and Crown Brand
Syrup. Make a depression in the sifted dry in-
gredients and pour in the second mixture all at
once. Stir quickly, just enough to blend the in-
gtedients (do not beat). Turn at once into well-
greased muffin tins (two-thirds full) and bake in a
moderate oven (375° F.) 25 minutes. Yéeld: 18
(2’") muffins or 12 (3’") muffins.
Variations: ,

(1) Carrot Muffins—Follow Basic Recipe, de-
creasing Crown Brand Syrup to 2 tablespoons and
et 1 cupful freshly grated raw carrots to dry
ingredients.

(2) Graham or Whole Wheat Muffins—Follow
Basic Recipe, replacing 1 en of the all-purpose
flour with 1 cupful of graham or whole wheat
flour Cunsifted).

(3) Wheat Germ Muffins—Follow Basic Recipe,
replacing 1 cupful of the Eee flour with one
cupful wheat germ (unsifted).

(4) Fruit Muffins—2/3 cupful fresh blueberries,
or 2/3 cupful acne raw apples (with 14 tea-
spoon nutmeg and /% teaspoon cinnamon added);
or 14 cupful chopped raisins, dates or raw prunes,
(when Recianies make tasty additions to the
Basic Recipe.

(5) Cheese Muffins—Add 2/3 cupful grated ched-
dar cheese to Basic Recipe.

TEA BISCUITS

Temp.: 450° F. (Basic recipe) Time: 12-15 minutes
134 cups sifted all-purpose flour
4 cup Benson’s or Canada Corn
Starc
414 teaspoons baking powder
teaspoon salt
4 cup lard or shortening
34 cup milk
A little flour to knead

Sife flour, measure. Then sift together with
Benson's or Canada Corn Starch, baking powder and
salt. Cut in lard or shortening rather coarsely
(until each little piece of flour-coated fat is about
the size of a corn kernel). Make a well in centre
of dry mixture and pour in milk all at once. Stir
lightly with fork or knife, turn on lightly floured
board and knead gently until smooth (about 20
counts). Roll 4%’ thick and cut into desired
shapes with lightly floured cutter. Place on -
lightly greased baking sheet and bake in a hot
oven (450° F.) for 12 to 15 minutes. Yield: 12 to 13
(2’) biscuits.

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