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30 ' KATE AITKEN’'S CANADIAN COOK BOOK

WHITE BREAD

(Basic Recipe)
Temperature: 400°F.-375°F. Time: 50-60 minutes
2 cakes compressed yeast 2 tablespoons melted
3 tablespoons white sugar shortening
or corn syrup 12 cups sifted all-purpose
4 cups lukewarm liquid flour
(Milk, or part milk and part —1!4 tablespoons salt

water)

Dissolve the yeast and sugar or corn syrup in the lukewarm
liquid. This may be part milk and part water, or instead of the water,
use drained potato water. Add the shortening; beat in 4 the flour,
cup by cup. Beat until smooth; add the remainder of the flour and
the salt. This dough should be stiff enough to handle without
sticking. Turn on a floured board; knead lightly until smooth and
elastic. Place the batter in an oiled bowl; cover and let rise in
warm place until light (about 114 hours). Knead to release gas
bubbles; mould into loaves; place each loaf in an oiled pan 9” x 5”
x 3”; brush with melted butter. Cover and let rise until double in
bulk (about 1 hour). Bake in hot oven, 400°F., for 15 minutes;
reduce to moderate oven, 375°F., and finish baking for 35 to 45
minutes. Makes 3 large loaves, 114 pounds each.

NORWEGIAN CHRISTMAS ROLL

Temperature: 400°-350°F. Time: 40 minutes

1 cup warm milk 414 to 5 cups sifted all-purpose
V4 cup melted shortening flour

16 cup honey Vy teaspoon salt
2 eggs, well beaten 14 teaspoon cinnamon

2 cakes compressed yeast 16 cup seedless raisins
Y4 cup warm water lg cup mixed peel, chopped

2 teaspoons grated lemon rind

Combine in a- mixing bowl the warm milk, shortening and
honey. Add the well-beaten eggs. Add the yeast, which has been
dissolved in the warm water, and the lemon rind. Beat well with
the dover beater. Sift in the dry ingredients cup by cup; add the
chopped fruit, mix well; turn on floured board and knead lightly.
Place in oiled bowl; cover and let rise in warm place until double
in bulk (about 1 hour). Turn on floured board and knead to
release gas bubbles. Divide into four equal parts; twist each
part; place side by side in oiled pan 8” x 8” x 3144”. Cover; let rise
in a warm place until light (about °4 hour). Bake in hot oven
(400°F.) for 10 minutes; reduce heat to 350°F. and finish baking.