Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Apple Nut Bread
1/2 Cup Butter
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
1 1/2 Tablespoons Sour Cream
2 Cups Sifted Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Chopped Nuts
1 Cup Chopped Apples
Cut butter into sugar. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and sour cream. Sift together dry ingredients. Add nuts. Combine with first mixture. Stir in apples. Pour into a greased loaf pan. Bake in a 325 degree oven for 1 hour.
Apple Waffles
2 Cups Sifted Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
3 Eggs, Separated
1 1/2 Cups Milk
5 Tablespoons Melted Shortening
1 1/3 Cups Chopped Apples
1/8 Teaspoon Cinnamon
1 Tablespoon Sugar
Mix and sift dry ingredients. Combine egg yolks, milk and shortening. Add to dry ingredients. Mix in apples, cinnamon and sugar. Beat egg whites until stiff, fold into batter. Pour a spoonful into each section of a hot waffle iron. Cook until browned.
Apricot White Bread
2 Packages Active Dry Yeast
1 1/2 Cups Warm Water
1 Cup Strained Apricot Juice
1 Can Apricots, Diced Fine
1/4 Cup Sugar
1 1/2 Teaspoons Salt
3 Tablespoons Shortening
7 Cups Flour
Dissolve yeast in water. Add sugar, salt, and shortening to hot juice; let cool to lukewarm. Combine with yeast. Add 4 cups flour, beating until smooth, then work in about 3 more cups of flour. At this state the dough is somewhat sticky and rough looking. Mix in diced apricots. Turn out on a lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Form into a ball and set in a large, greased bowl. Grease the top of the dough and cover the bowl with a cloth. Let rise until doubled in bulk, about 1 to 1 1/2 hours. Test by pressing finger deeply into dough; if indentation remains, the dough has risen sufficiently. Punch down, let rest 10 minutes. Cut in half and shape into two loaves. Place in greased loaf pans. Brush tops with melted fat and over with a clean towel. Again let rise until doubled, about 50 minutes. Bake in a 425 degree oven for 40 to 45 minutes. Remove from pans at once and allow to cool before slicing.
Banana Bran Nut Bread
1 1/2 Cups Sifted Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Cup Chopped Nut Meats
1/4 Cup Shortening
1/2 Cup Sugar
1 Egg, beaten
1 Cup Bran Cereal
1 1/2 Cups Mashed Bananas
2 Tablespoons Water
1 Teaspoon Vanilla
Sift flour, baking powder, salt and baking soda together. Add nut meats. Cream shortening and sugar until fluffy. Add egg and bran. Combine bananas, water and vanilla. Add to creamed mixture alternately with dry ingredients. Pour into a greased loaf pan. Let stand 30 minutes. Bake in a 350 degree oven for 1 hour.
Banana Butterscotch Sticky Buns
3/4 Cup Mashed Ripe Banana
2 Cups Bisquick
2 Tablespoons Soft Butter
1/4 Cup Brown Sugar
1/2 Cup Brown Sugar
1/2 Cup Melted Butter
Pecan Halves
Heat oven to 450 degrees. Add bananas to bisquick and mix thoroughly with a fork. Knead gently 10 times. Roll into a 16x7 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/4 cup brown sugar. Roll and seal. Cut into 12 slices. In each greased muffin cup place 2 teaspoons brown sugar, 2 teaspoons melted butter and 2 or 3 pecan halves. Place rolls, cut side down in each cup. Bake 10 minutes. Invert immediately on a platter. Remove pan after 1 minute.
Bowknot Rolls
1 Cake Yeast
1/2 Cup Lukewarm Water
2 Tablespoons Shortening
2 Tablespoons Sugar
2 Teaspoons Salt
1/2 Cup Scalded Milk
1 Egg
4 Cups Sifted Flour
Soften yeast in lukewarm water. Add shortening, sugar, and salt to milk. Cool. Add yeast and beaten egg. Stir in flour to make a soft dough. Turn out on a floured board and knead until smooth and satiny. About 8 to 10 minutes. Place in a greased bowl, cover and rise until doubled in bulk. Punch down. Let rise again until doubled in bulk. Punch down and let stand 10 minutes. Roll out dough to 1/4 inch thick. Cut into strips 1/2 inch wide and 6 inches long. Tie into knots and place on greased baking sheets. Let rise until doubled in bulk. Bake in a 425 degree oven for 12 to 15 minutes.
Braided Onion Bread
1 Package Yeast
Warm Water
1 Cup Sour Cream
1 Envelope Swiss Onion Soup Mix
1/4 Teaspoon Baking Soda
2 Tablespoons Granulated Sugar
2 Teaspoons Salt
2 Tablespoons Soft Butter
3 Eggs
6 1/2 Cups Sifted Flour
Sesame Seeds
Sprinkle yeast onto 1/4 cup warm water. Combine sour cream, soup mix, baking soda, salt, sugar, butter, 2 beaten eggs, and 1 cup warm water. Stir in yeast until smooth. Gradually add enough flour to make a stiff dough. Place on a lightly floured board and knead for 5 minutes. Place in a greased bowl, turning to coat. Cover and allow to rise until doubled in bulk. Punch down. Divide dough in half. Divide each half into thirds. Roll each portion into a 15 inch long strip. Braid three strips together, sealing ends. Repeat with remaining dough. Place on greased sheets, side by side. Cover and allow to rise until doubled in bulk. Heat oven to 350 degrees. Brush braids with remaining beaten egg. Bake 40 to 45 minutes. Cool on wire racks.
Braided Rolls
1 Cake Yeast
1/2 Cup Lukewarm Water
2 Tablespoons Shortening
2 Tablespoons Sugar
2 Teaspoons Salt
1/2 Cup Scalded Milk
1 Egg
4 Cups Sifted Flour
Soften yeast in lukewarm water. Add shortening, sugar, and salt to milk. Cool. Add yeast and beaten egg. Stir in flour to make a soft dough. Turn out on a floured board and knead until smooth and satiny. About 8 to 10 minutes. Place in a greased bowl, cover and rise until doubled in bulk. Punch down. Let rise again until doubled in bulk. Punch down and let stand 10 minutes. Roll out 1/4 inch thick. Cut into strips 6 inches long and 1/2 inch wide. Cross three strips in the middle and braid from the center to each end. Press ends together and fold under. Place on a greased baking sheet. Let rise until doubled in bulk. Bake in a 425 degree oven for 12 to 15 minutes.
Brioche Braids
1 Cup Scalded Milk
1 Cup Butter
2 Teaspoons Salt
1/2 Cup Sugar
2 Cakes Yeast
1/4 Cup Lukewarm Water
4 Eggs, Beaten
4 1/2 Cups Sifted Flour
Scald milk. Add butter, salt and sugar. Stir until the butter melts. When lukewarm, add yeast that has been softened in lukewarm water. Add beaten eggs. Beat flour into mixture. Let rise in a warm place for 6 hours. Chill until ready to use. Dust a breadboard lightly with flour and roll dough gently into a sheet 1/2 inch thick. Cut into 1/2 in strips leaving one end uncut. Place on a greased baking sheet and brush the cut edges with melted butter. Fold the strips over each other to form a braid. Pinch both ends of the braid together, flatten and press down o pan to prevent strips from separating and losing their shape. Brush top with melted butter. Let rise until doubled in bulk. Bake in a 400 degree oven for 20 minutes.
Cheese Garlic Muffins
2 Cups Sifted Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
3 Tablespoons Sugar
1 Egg, beaten
1 Cup Milk
3 Tablespoons Oil
1 Cup Grated Process Cheese
1/8 Teaspoon Garlic Salt
Sift together flour, baking powder, salt and sugar. Mix in cheese and garlic salt. Combine egg, milk and oil. Pour into dry ingredients all at once. Stir until just moistened, but still lumpy. Spoon batter into greased muffin cups, filling 2/3 full. Bake in a 425 degree oven for 24 minutes.
Cheese White Bread
2 Packages Active Dry Yeast
1 1/2 Cups Warm Water
1 1/2 Cups Scalded Milk
1/4 Cup Sugar
1 1/2 Teaspoons Salt
3 Tablespoons Shortening
7 Cups Flour
1 1/2 Cups Grated Sharp Cheese
Dissolve yeast in water. Add sugar, salt, and shortening to milk; let cool to lukewarm. Combine with yeast. Add 4 cups flour, beating until smooth, then work in about 3 more cups of flour. At this state the dough is somewhat sticky and rough looking. Work in cheese. Turn out on a lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Form into a ball and set in a large, greased bowl. Grease the top of the dough and cover the bowl with a cloth. Let rise until doubled in bulk, about 1 to 1 1/2 hours. Test by pressing finger deeply into dough; if indentation remains, the dough has risen sufficiently. Punch down, let rest 10 minutes. Cut in half and shape into two loaves. Place in greased loaf pans. Brush tops with melted fat and over with a clean towel. Again let rise until doubled, about 50 minutes. Bake in a 425 degree oven for 40 to 45 minutes. Remove from pans at once and allow to cool before slicing.
Clover Leaf Rolls
1 Cake Yeast
1/2 Cup Lukewarm Water
2 Tablespoons Shortening
2 Tablespoons Sugar
2 Teaspoons Salt
1/2 Cup Scalded Milk
1 Egg
4 Cups Sifted Flour
Soften yeast in lukewarm water. Add shortening, sugar, and salt to milk. Cool. Add yeast and beaten egg. Stir in flour to make a soft dough. Turn out on a floured board and knead until smooth and satiny. About 8 to 10 minutes. Place in a greased bowl, cover and rise until doubled in bulk. Punch down. Let rise again until doubled in bulk. Punch down and let stand 10 minutes. Form dough into small balls. Dip each in melted butter and place 3 balls in each section of a greased muffin pan. Let rise until doubled in bulk. Bake in a 425 degree oven for 12 to 15 minutes.
Cranberry Banana Bread
2 Cups Fresh Cranberries
1 Cup Sugar
1 Cup Water
1/3 Cup Shortening
2/3 Cup Sugar
2 Eggs
1 3/4 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Cup Mashed Banana
1/2 Cup Chopped Walnuts
Combine cranberries, 1 cup sugar and water. Cook over medium heat for 5 minutes. Drain and set aside. Cream shortening. Gradually add 2/3 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients, add to creamed mixture alternately with banana. Fold in cranberries and walnuts. Line a greased loaf pan with wax paper. Grease the wax paper. Spoon batter into the pan. Bake in a 350 degree oven for 60 to 65 minutes.
Cranberry Crisscross Coffee Cake
2 Cups Fresh Cranberries, Ground
1/3 Cup Ground Orange Peel
1/3 Cup Walnuts, Ground
3/4 Cup Packed Brown Sugar
1 Tablespoon Flour
1 1/2 Cups Sifted Enriched Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Shortening
1/2 Cup Sugar
1 Egg
1 Teaspoon Vanilla
1/2 Cup Milk
Combine cranberries, orange peel, walnuts, brown sugar and 1 tablespoon flour. Set aside. Sift together flour, baking powder and salt. Cream shortening and sugar. Add egg and vanilla, beat well. Alternately add milk and flour to creamed mixture, beginning and ending with dry ingredients. Spread half the dough in a well greased and lightly floured 8x8 baking dish. Spread half the cranberries mixture over the dough. Top with remaining dough and decorate the top with the remaining cranberry mixture - crisscrossing it to form a check pattern. Bake in a 350 degree oven for 45 to 50 minutes.
Cuban Bread
1 Package Yeast
2 Cups Lukewarm Water
1 1/4 Tablespoons Salt
1 Tablespoon Sugar
6 - 9 Cups Flour
Dissolve yeast in warm water. Add the salt and sugar, stirring thoroughly. Add flour one cup at a time, beat in with a wooden spoon. Add enough flour to make a smooth dough. Cover with a towel and let rise until doubled in bulk. Turn onto a lightly floured surface and shape into a long French or Italian style loaf. Arrange on a baking sheet sprinkled with cornmeal. Let rest 5 minutes. Slash the top of the loaf in two or three places with a knife. Brush top with water. Place the loaf in a cold oven. Set the oven to 400 degrees. Add a pan of boiling water to the bottom of the oven. Bake 40 to 45 minutes.
Dumplings
3/4 Cup Sifted Flour
1/2 Cup Cornmeal
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Milk
2 Tablespoons Melted Shortening
Sift together flour, cornmeal, baking powder and salt. Stir in milk and shortening. Drop by large spoonfuls into boiling pot roast sauce. Cook for 10 minutes. Cover and cook 10 minutes more.
Dutch Bread
1 Cake Yeast
1/4 Cup Lukewarm Water
1/2 Cup Butter
3/4 Cup Sugar
1 Cup Scalded Milk
2 Eggs, beaten
2 1/2 Cups Sifted Flour
1 1/4 Cups Soft Bread Crumbs
2 Tablespoons Melted Butter
3 Tablespoons Brown Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
Soften yeast in lukewarm water. Add butter and sugar to scalded milk and stir until butter is melted and sugar is dissolved. Cool. When lukewarm, stir in softened yeast, eggs, and flour. Beat thoroughly, cover and let rise until doubled in bulk. When light, beat again thoroughly. Grease deep pippins and sprinkle lightly with flour. Spread dough in pans. Combine soft bread crumbs with melted butter, brown sugar, salt and cinnamon. Mix well. Sprinkle over cakes. Let rise 20 minutes. Bake in a 400 degree oven for 20 minutes.
English Muffin Bread
1 Cup Milk
2 Tablespoons Sugar
1 Teaspoon Salt
3 Tablespoons Butter
1 Cup Warm Water
1 Package Active Dry Yeast
5 1/2 Cups Flour
Cornmeal
Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast, stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour, beat until smooth. Add enough flour to make a soft dough. Turn onto a floured board and knead for 2 minutes. Place in a greased bowl, grease top. Cover and let rise for 1 hour. Punch down and divide in half. Shape into loaves. Roll each loaf in cornmeal. Place in 2 greased loaf pans. Cover and let rise for 1 hour. Bake in a 400 degree oven for 25 minutes.
French Bread
1/2 Cup Milk
1 Cup Boiling Water
1 Envelope Yeast
1/4 Cup Lukewarm Water
1 1/2 Tablespoons Melted Shortening
1 Tablespoon Sugar
4 Cups Sifted Flour
2 Teaspoons Salt
2 Teaspoons Sugar
1 Egg White, beaten
1 Tablespoon Cold Water
Scald milk and add boiling water. Dissolve yeast in warm water. Let rest 10 minutes. Add to the cooled milk mixture with the shortening and sugar. Measure dry ingredients into a large mixing bowl. Make a hole in the center and pour in liquids. Stir thoroughly, the dough will be soft. Cover with a damp cloth and allow to rise for 2 hours. Punch down and place on a floured board. Divide into two portions. Form each portion into a loaf by rolling the dough away from you. Continue rolling, pressing outwards with hands and tapering the dough toward the ends. Cut diagonal 1/4 inch deep slits across the top of the dough. Allow to rise until doubled in bulk, about 1 hour. Preheat oven to 400 degrees. Place a pan of 1/2 inch boiling water in the bottom of the oven. Place the bread on a baking sheet and bake 15 minutes. Reduce oven temperature to 350 degrees. Bake the bread an additional 25 minutes. Combine cold water and egg white. Brush the top of the loaf and return it to the oven for 5 more minutes.
French Petit Pains Au Chocolat
1 Package Yeast
1/4 Cup Warm Water
3/4 Cup Scalded Milk
1/2 Cup Shortening
1/2 Cup Granulated Sugar
3/4 Teaspoon Salt
4 Eggs
4 1/2 Cups Sifted Flour
Salad Oil
Soft Butter
12 Bars Milk Chocolate, 7/8 Ounce Each
Sprinkle yeast into warm water. Stir until dissolved. In a large bowl, combine the milk, shortening, sugar and salt. Cool to lukewarm. Stir in three beaten eggs. Beat in 2 cups flour with a spoon until smooth and elastic. Stir in yeast. Add remaining flour. Brush top with oil. Cover with wax paper and a towel. Let rise until doubled in bulk. Punch down. Turn onto a lightly floured surface. Knead lightly for 5 minutes. Roll to 1/4 inch thick. Cut dough into 24 circles 3 1/2 inches in diameter. Pat each circle into a 4 1/2 inch oval. Spread with butter. Place one chocolate bar on the end of each oval. Gently fold and pinch the edges up, enclosing the chocolate. Place seam side down on greased sheets. Brush generously with beaten egg. Let rise until doubled in bulk. Heat oven to 400 degrees. Bake 15 minutes. Serve warm.
Graham Cracker or Zweiback Crust
1 1/2 Cups Graham or Zweiback Cracker Crumbs
1/2 Cup Sifted Confectioner’s Sugar
6 Tablespoons Melted Butter
1 Teaspoon Cinnamon
Stir the sugar, butter and cinnamon into the crumbs until well blended. Pat into a pan or spring for to the desired thickness. Continue as the recipe used in calls for.
Homemade Noodles
3 Egg Yolks
1 Whole Egg
3 Tablespoons Cold Water
1 Teaspoon Salt
2 Cups Sifted Flour
Mix salt with flour. Stir beaten egg yolks and egg into flour. Slowly add water, kneading with hands until smooth. Rest 20 minutes. Roll dough in portions until paper thin. Roll up jelly roll fashion and cut to desired width. Unroll and hang or lay flat to dry. Cook in boiling salted water for 5 to 7 minutes. Can be stored in an airtight container.
Honey Twist
1 Cup Milk, Scalded
1/4 Cup Shortening
1/2 Cup Sugar
1 Teaspoon Salt
2 Envelopes Cake Yeast
1/4 Cup Lukewarm Water
2 Eggs, Beaten
5 to 6 Cups Sifted Flour
Pour milk over shortening, sugar and salt. Soften yeast in lukewarm water. Cool milk to lukewarm, add yeast and eggs. Beat in flour to make a soft dough. Turn out onto a floured board and knead until smooth. Place in a greased bowl, cover and let rise until doubled in bulk, about 1 hour. When light, shape into a long roll 1 inch in diameter. Coil the roll in a greased cake pan beginning at the outside edge and covering the bottom. Brush with honey toping. Let rise until doubled in bulk. Bake in a 375 degree oven for 25 to 30 minutes.
Pastry
2 Cups Sifted Flour
3/4 Teaspoon Salt
2/3 Cup Shortening
6 Tablespoons Cold Water
Sift flour and salt together and cut in shortening until the consistency of coarse meal. Add water, using a small portion at a time until the mixture will hold together. Roll on a floured board to desired size. Cook according to recipe directions.
Pineapple Coffee Cake
2 Cups Sifted Flour
2 Teaspoons Baking Powder
6 Tablespoons Sugar
3/4 Teaspoon Salt
1/3 Cup Shortening
1 Egg, Beaten
1/3 Cup Milk
1 1/2 Cups Drained, Diced Pineapple
3 Tablespoons Butter
1/4 Cup Brown Sugar
3 Tablespoons Sifted Flour
Sift 2 cups flour, baking powder, sugar and salt together. Cut in shortening. Combine egg and milk and add all at once to dry ingredients. Blend thoroughly. Spread dough in a greased cake pan and arrange dice pineapple on top. Combine remaining ingredients and mix together a fork until of a crumbly consistency. Sprinkle over diced pineapple. Bake in a 400 degree oven for 25 to 30 minutes.
Rolled Cinnamon Bread
1 Cup Boiling Water
2 Tablespoons Granulated Sugar
2 1/2 Teaspoons Salt
1 Tablespoon Melted Shortening
1 Cup Evaporated Milk
1 Cake Yeast
1/4 Cup Lukewarm Water
6 Cups Sifted Flour
6 Tablespoons Brown Sugar
1 Teaspoon Cinnamon
Pour boiling water over sugar, salt and shortening. Add milk and cool to lukewarm. Soften yeast in lukewarm water. Add to milk mixture. Add flour, 1/2 cup at a time mixing until smooth after each addition. Turn out onto a floured board and knead until smooth and elastic. Place in a greased bowl, cover and let rise until doubled in bulk. Turn onto floured board and knead again. Divide dough into 2 portions. Pat and stretch each portion into a sheet about 9 inches square. Sprinkled with mixture of brown sugar and cinnamon. Roll up jelly roll styler and place in greased loaf pans with the seam side down. Cover and let rise until doubled in bulk. Bake in a 425 degree oven for 15 minutes. Reduce heat to 375 degrees and bake 25 minutes more.
Sourdough Bread
1 1/2 Cups Warm Water
1 Cup Sourdough Starter
6 Cups All Purpose Flour
2 Teaspoons Sugar, Honey or Molasses
2 Teaspoons Salt
2 Tablespoons Butter
2 Eggs, beaten
Combine water, sourdough starter, 4 cups flour, sugar, and salt. Let stand overnight in a warm place to ferment. The next morning stir down and crust which may have formed. Add 1 cup flour, butter, and eggs. Turn onto a bread board covered with remaining flour. Knead until dough is smooth and elastic. Shape into 2 loaves and place in bread pans. Brush lightly with melted butter. Cover and allow to rise until doubled in bulk. Bake in a 400 degree oven for 45 to 50 minutes.
Sourdough Starter
DAY ONE
1 Package Yeast
2 Cups Lukewarm Water
2 Cups All Purpose Flour
REPLENISHMENT
1 Cup All Purpose Flour
1 Cup Lukewarm Water
Combine yeast, 2 cups lukewarm water and 2 cups flour. Stir with a wooden spoon. Do NOT ever use metal with this starter - either bowl or spoon. Let stand, uncovered, for 4 to 7 days. Stir down once a day. The mixture should emit a good sour odor when it is ready to use. Refrigerate or use. To replenish, discard all but 1 cup of the starter. Add 1 cup flour and 1 cup lukewarm water. Let stand overnight. Use or refrigerate.
Streusel Coffee Cake
2 Cups Flour
1/4 Cup Sugar
3 Teaspoons Baking Powder
3/4 Teaspoon Salt
1/3 Cup Butter
1 Package Active Dry Yeast
1/4 Cup Warm Water
1/2 Cup Milk, Scalded and Cooled
1 Egg
2 Egg Yolks
3/4 Cup Zwieback Crumbs
2 Tablespoons Flour
2 Tablespoons Sugar
1/2 Teaspoon Cinnamon
3 Tablespoons Butter
3 Tablespoons Chopped Nuts
Sift flour, baking powder, and salt together. Add butter and cut in as for a pie crust. Dissolve yeast in water. Add milk. Add to dry ingredients with egg and yolks; beat well. Pour into a buttered 9x9 pan. Work topping ingredients together with fingertips. Sprinkle over dough. Let stand for 30 minutes. Bake in a 375 degree oven for 30 minutes.
White Bread
1/2 Cup Milk
3 Tablespoons Sugar
2 Teaspoons Salt
3 Tablespoons Butter
1 1/2 Cups Warm Water
1 Package Yeast
6 1/4 Cups Sifted Flour
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water and stir until dissolved. Add milk mixture and 3 cups flour. Beat until smooth. Add enough additional flour to make a soft dough. Turn onto floured board. Knead until smooth and elastic. Form into a ball and place in a greased bowl, turning to coat. Cover and allow to rise until doubled in bulk. Punch down and rest 15 minutes. Divide dough in half and shape into loaves. Place each loaf into a greased loaf pan. Cover and let rise 1 hour. Bake in a 400 degree oven for 30 minutes.
White Bread
1 Cup Milk
1 Cup Water
1 Tablespoon Shortening
1 Tablespoon Butter
2 Tablespoons Sugar
1 Tablespoon Salt
1/4 Cup Lukewarm Water
1 Package Active Dry Yeast
6 1/2 Cups Sifted All Purpose Flour
Scald milk, then add water, shortening, butter, sugar, and salt. Combine yeast with warm water and let dissolve 3 to 5 minutes. Add the lukewarm milk mixture to the dissolved yeast. Stir in 3 cups flour and beat for 1 minutes. Work in remaining flour by tossing the dough on a floured board and kneading well until is it smooth and elastic. Place the dough in a greased bowl, turning to coat, cover and let rise for 1 hour. Punch dough down and rise for another hour. Shape the dough into two loaves, place them in greased loaf pans. Cover and let rise for 1 hour. Preheat oven to 450 degrees. Bake the bread for 10 minutes. Turn the oven to 350 degrees and bake from an additional 30 minutes. Remove loaves from pans and cool on a rack until completely cooled.
Whole Wheat Bread
2 Packages Active Dry Yeast
1/2 Cup Warm Water
1 1/2 Cups Hot Water
1 Tablespoon Salt
1/4 Cup Shortening
1/3 Cup Molasses
3 1/2 Cups Whole Wheat Flour
2 1/2 Cups White Flour
Soften yeast in warm water. Pour hot water over salt, shortening and molasses; stir and cool. Add softened yeast and whole wheat flour, beating until smooth. Add remaining flour and work it in well with your hands. Turn onto a floured board and knead until smooth and elastic. Place dough in a greased bowl, grease surface of dough, cover, and let rise until doubled in bulk, about 2 hours. Divide into 2 parts. Shape into loaves and place in greased loaf pans. Cover and let rise for about 30 minutes. Bake in a 400 degree oven for 50 to 60 minutes.
