Breads and Buns

BROWN BREAD

6 qts. of freshly ground 1 cup shortening

whole wheat flour = cup honey or 1 cup br. sugar
1% pkg. Fleischmann’s yeast 2 qts. really warm water
4 tsp. sait

Dissolve yeast in 2 cups warm water—let stand 10 minutes. Add honey or
sugar and salt to half of the shortening in the 2 quarts of warm water.

Make a hole in the centre of the flour and pour in half of the water and |
yeast mixture and add remainder of water. Rinse yeast bowl.

Gradually mix together until well blended. Knead lightly for a half hour
or more—this really makes it light. If the dough gets sticky use the remain-
ing lard on the dough or rub on your hands.

The dough can be as stiff as for white bread—add flour if needed. Cover
it and let it rise to double its bulk twice. Then put it in tins and let it rise
about 20 minutes (no longer or it will crumble) during which time the oven
should be preheated to 350°. Bake 1 hour and 10 minutes. Yield: 5 large loaves.

Mrs. Eleene Quinton, Cardston.

WHITE BREAD

2 pkg. fast rising dry yeast 4 tsp. salt

2 tsp. sugar 4 tbsp. shortening or lard

1 cup lukewarm water 1 cup cold water

2 cups milk scalded About 11 cups all-purpose flour

6 tbsp. sugar

Dissolve 2 teaspoons sugar in lukewarm water. Sprinkle yeast over water
and let stand 10 minutes.

Dissolve sugar and salt in scalded milk, then add cold water and shorten-
ing. Add yeast to milk and water mixture and stir well. Add flour. Knead
extra well as this is a quick bread. Let rise until double in size.

Turn bread out on a lightly floured board. Cut into 4 equal parts. Shape
each piece into round balls. Let rest 10 minutes. Knead dough well, being
sure to get bubbles out. Form into loaves. Place in greased pans. Let rise
until almost double in size.

Bake in hot oven at 425° for 15 minutes, then reduce heat to 375°
for 35 minutes.

Mrs. Viola Schooler, Consort.

EASTER BREAD (Ukrainian)

7 cups lukewarm water 2 tsp. salt

4 egg yolks 2 tsp. sugar

2 whole eggs z cup butter

2 pkg. yeast Flour enough to make soft dough

Soak yeast in 1 cup water and 2 teaspoons sugar for 5 minutes. Beat
eggs well together. Mix eggs and yeast to the remainder of the water. Add
salt and creamed butter. Now put in enough flour to make a soft dough.
Let rise for about 2 hours. Punch down and let rise again.

Now line a greased pie plate with 4 inch thick dough. Roll 2 round strips
of dough and braid together in the middle. Curl the ends. Make 2 more of
these and put them in a cross style on top of the first part. Make a long
braid and twine around the plate. Let it rise and then bake.

Mrs. Helen Rebinsky, Vilna.