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CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

YEAST BREADS & ROLLS

BUNS (Mrs. Arlene Carney)

Put 1 package of yeast in 1/2 cup warm water in which 1 tsp.
of sugar has been dissolved.

Into a large bowl put:

1/2 cup white sugar 2 tbsp. vinegar
1/2 cup soft lard 3-1/2 cups warm water
1 tsp. salt

Stir and add yeast and 8 to 10 cups flour. Knead and let
rise in a greased bowl for 2 hours. Punch down and let rise
l hour. Form buns about 2 inches in diameter, place on
greased cookie sheets. Do not put too close on pans as they
rise to a large size. let rise 3 hours then bake in 400°
oven until golden brown.

BUTTERHORNS (Mrs. Mary Johnson)

2 cups all-purpose flour 1/h cup lukewarm water
1-1/2 tbsp. sugar 1 package quick dry yeast
1/2 tsp. salt 1/2 cup milk
142 cup butter or margar- 1 egg yolk

ine 1 tsp. sugar

Measure flour, sugar and salt into bowl. Cut in butter as
for pie crust. Dissolve the 1 tsp. sugar in 1/4 cup water
and sprinkle with yeast and let stand. Scald milk, cool to
lukewarm; blend in egg yolk with milk. Stir yeast mixture
and add to milk. Add dry ingredients. Put in frig. for 2
hours but not more than 48. Let stand at room temperature
about 2 hours, then shape. Let rise until double and bake in
hot oven. Ice with plain icing and sprinkle with chopped
nuts.

COCOA BREAD (Mrs. Shelagh Leathwood)

1 cup of plain bread L tbsp. cocoa
sponge about 2-1/i cups flour or
2/3 cup tepid water or enough to make a medium
milk soft dough
1 tsp. salt 2/3 cups raisins or nuts,
1/3 cup sugar if desired

2 tbsp. shortening
Dissolve salt and sugar in lukewarm water and blend with
bread sponge. Add softened shortening, cocoa and flour.
Mix and knead as for plain bread, keeping dough a trifle
softer. lastly work in raisins or nuts dusted with flour.
let rise, shape into loaf, let rise again and bake same as
plain bread.