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BATTER BREADS: EASIEST OF ALL
Quick-easy recipes, run-down of ingredients and utensils
3

BEAUTIFUL BREADS AND ROLLS
Time-honored methods of kneading, shaping and baking
15

VERSATILE SWEET DOUGHS
Rolls

and breads from a basic sweet dough

27

INTRIGUING FOREIGN BREADS AND ROLLS
Simplified recipes for European sweet breads

41
51

INDEX

COPYRIGHT STANDARD BRANDS INCORPOfiA 625 MADISON AVENUE, NEW YORK 22, N f

BATTER BREADS
easiest of all

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BATTER BREADS
INGREDIENTS
Really good bread begins with good
in-

gredients. The amounts and flavorings in different breads may vary, but the basic ways of mixing them are the same.

YEAST
a living plant which makes batters rise. It is available in two forms: active dry and compressed (fresh

Yeast

is

and doughs
active).

Fleischmann's active dry yeast comes in individual airtight, moisture-proof packages or in a 4-ounce vacuum-packed jar. Packaged active dry yeast stays fresh for several months on any cool, dry shelf. Fleischmann's compressed (fresh active)
yeast comes in cakes. It is perishable and so must be kept in the refrigerator.

Active dry yeast may be substituted for compressed yeast. Substitute either one

Do not tap the cup or shake the flour down before you level it off. the gluten stretches to form an elastic framework that holds the bubbles of gas produced by the yeast. creamy white crumb that browns easily in toasting. or one tablespoon from the jar of active dry yeast. that unsifted flour makes larger. To measure unsifted flour. We have found. Other wheat flours can be used. Without gluten you can not make satisfactory yeastraised breads. more tender breads than ones made with sifted flour. All-purpose wheat flour is most often used for bread making. oatmeal and other cereals are sometimes used in combination with allpurpose wheat flour to make special breads to sift flour before measuring for these recipes. it is heated or scalded and then cooled before using. Milk makes breads with softer crust and a velvety. . and rolls. FLOUR We use wheat flour for bread making because it contains a special substance called gluten.individual package. water and water in which potatoes have been cooked are the liquids usually used for yeast breads. but do not produce the same results. simply dip the measuring cup into the flour sack or canister and then level it oflf with a spatula or straight-edged knife. Then follow the dissolving directions on the container. Whole wheat flour. Fresh liquid milk. Water makes crusty breads with good wheaty flavor. You do not need LIQUID Milk. for each cake of compressed yeast. When fresh liquid milk or reconstituted dry milk is used. rye flour. by constant testing in our test kitchens and in the kitchens of home bakers all over the country. evaporated milk or dry milk all give good results. When we stir and knead flour with milk or water.

silky crumb. It adds flavor and helps the crust to brown as the bread bakes.(baiter breads I SUGAR Sugar furnishes food for the yeast. nuts. so that can form the gas which makes the dough or batter rise. hydrogenated shortening. OTHER INGREDIENTS Spices such as cinnamon. and in breads gives a soft. etc. Many festive breads call for raisins. lard or butter are called shortening when used in baked foods. FAT Fats such as margarine. color and rich flavor to the breads in which they are used. currants. salad or cooking oils. EGGS Eggs add food value. and herbs such as caraway seeds and thyme. give flavor to special breads. Either plain or iodized salt may be used. It also controls the action of the yeast. helps keep the baked item soft. candied fruits. slowing its rate of gas formation. molasses or SALT Salt brings out flavor. but some special it breads honey. They also help make the crumb fine and the crust tender. Shortening helps make them tender. White sugar is most often used. . grated orange or lemon rind. call for brown sugar.

A bread board. like a pitcher. % measuring cups for measuring dry A set includes cups to measure cup. Egg beater. 2-cup (pint) or 4-cup (quart) size. 8. A small saucepan. . Pastry brush. to measure liquids. 3.: UTENSILS The necessary 1. This kind of cup has a lip for pouring. utensils for making breads are at least A large bowl that holds glass or crockery bowl two quarts. Baking pans or cookie to these. it holds the dough at an even protects the It also dough from sudden temperature changes or 2. 9. 4. A medium-size spatula or plain knife. chilling. 10. 1 teaspoon. 5. Rolling pin. % 5. A bowl scraper. I/2 teaspoon and teaspoon. A large sharp knife or kitchen scissors. 11. temperature. with or without stockinet cover. A A set of ingredients. is 6. This useful for scalding milk and melting shortening. Electric mixer. Vs cup and ^4= cup. Wire cooling racks. sheets. Pastry cloth. A set of standard measuring spoons. This be a 1-cup. and a little space above the top measuring cup may measuring 4. to cut dough or stiff batter. 2. Oven thermometer. When warmed. if your oven does not have a temperature control. 7. This may be rubber or plastic. line. 3. Included are spoons to measure 1 tablespoon. A large wooden spoon for mixing. 7. 6. 1 cup. A is especially good. about 1-pint size. In addition many bread bakers find these extra utensils helpfvl: 1.

tric Beating Batter-Beat batters vigorously. other liquids (such as scalded milk mixed with sugar. and should be done vigorously to start a good gluten formation. and rise quickly. It is easy to test the water for warmth: a few drops on the inside of your wrist should feel comfortably warm but not hot. When dropped on the inside of the wrist. Others are stiff enough to be shaped into attrac. Many do not have to be shaped like cakes. even temperature. flavor and tempting aroma of the bread in which it is used. too little can slow it down.iquiu. yet they are made the new-fashioned way.HOW TO MAKE YEAST BATTER BREADS Batter breads are made from a batter— that is.. A well-beaten batter looks shiny and smooth. (Rinse the bowl with hot water and dry thoroughly. . Batters are easy to mix. and the thermometer should read 90°-95° F. Because it is a living plant. On it depend the lightness. it likes a cozy. DISSOLVING THE YEAST Yeast is the most important ingredient. they take shapes from the pans in which they are baked. a flour-liquid-yeast mixture that is too soft to be kneaded. They have true old-fashioned flavor. Batters for breads have been beaten long enough when they tend to leave the sides of the bowl and follow the spoon or mixer beaters. and thousands of tiny cells are separated and moistened so that each can start to grow and leaven the batter. should be lukewarm. ^hese Beating may be done by hand or with an elecmixer. tive breads. warm. Too much heat can kill its action. A candy or yeast thermometer should show a reading of 105°-115° E ADDING OTHER LIQUIDS Once the yeast is dissolved. the liquid should feel neither warm nor cold. salt and shortening) can be added. BEATING THE BATTER Adding Other .) The yeast dissolves quickly. These must be lukewarm or at room temperature before being added. Fleischmann's active dry or compressed yeast should be dissolved in warm water in a warm bowl..

remove from the baking pans to cool. the batter rises. When doubled in bulk. BAKING Baking— Place oven. the batter looks moist and somewhat rough with small bubbles just under the surface. If they brown too rapidly. yeast feeds on the sugar and forms carbon dioxide gas. As soon as breads are done. „ air circulation. the bread has risen enough and is ready for baking. press lightly with your little finger near the edge or bottom of the bread." During this time the breads should not brown. The oven heat makes them rise quickly during the first 5 to 10 minutes. and this rising is called "oven spring. in Some pre-heated Always bake yeast breads in a pre-heated oven. If batter is allowed to rise too long the bread will fall or sag in the center.). The gluten framework which you have developed by stirring and beating traps this gas in its tiny openings and as the gas expands. The bowl of dough is covered and set in a warm place (80°85 °F. Place them on wire cake racks or across the top edges of baking pans so air can circulate around them. STIRRING DOWN Stirring Down-Stir If a recipe says to "stir down. This prevents moisture from condensing and spoiling the crispness of the crust.RISING Rising-Appearance after In a batter." stir the raised batter with a spoon until it is reduced to almost its original size. COOLING Co. reduced to original TESTING FOR LIGHTNESS batter breads are shaped and then allowed to rise "until doubled in bulk. cover them with a piece of heavy brown paper to finish baking. Rising of batters is so important that recipe directions should be carefully followed. until size. free from draft. 10 ." To tell if they have risen enough. The top looks rounded and soft. If the small dent remains.

) 2 packages or cakes Fleischmann's Yeast. Beat in raisins.) about 40-45 minutes. Turn into one greased SVi x S^i x 3-inch loaf pan. stir until dissolved. active dry or compressed V4 cup (V2 stick) Fleischmann's Margarine V2 cup warm water (105°-115°F. about 1 hour. until more than doubled in bulk. let rise in warm place. Measure warm water into large warm bowl. free from draft. about 2 minutes. Stir in remaining flour to make a stiff batter. Sprinkle or crumble in Fleischmann's Yeast.) 2 packages or cakes Fleischmann's Yeast.WHITE BATTER BREAD Makes 1 RAISIN CASSEROLE BREAD Makes cup milk Va cup sugar 1 1 1 loaf 2 loaves cup milk tablespoon salt 3 tablespoons sugar 1 teaspoon salt 2 tablespoons Fleischmann's Margarine 1 cup warm water (105°-115°F. Bake in moderate oven (350° F. salt and Fleischmann's Margarine. stir until dissolved. Stir in lukewarm milk mixture. stir in sugar. Add lukewarm milk mixture.) about 50 minutes. cool to lukewarm. Beat until well blended. Turn into 2 greased 1-quart. stir in sugar. minutes. 11 . free from draft. Stir batter down. egg and 3 cups flour. Cool to egg 4V2 cups unsifted flour 1 cup seedless raisins 1 lukewarm. batter will be fairly stiff. salt and Fleischmann's Margarine. beat until smooth. Stir batter down. Sprinkle or crumble in Fleischmann's Yeast. active dry or compressed 4V4 cups unsifted flour Scald milk. let rise in warm place. Stir in flour. Bake in a moderate oven (375° F. about 1/2 minute. Cover. until doubled in bulk. Beat vigorously. Cover. about 40 Scald milk. Measure warm water into large warm bowl. casseroles.

rye flour and 1 cup white flour. stir 2 packages or cakes Fieischmann's Yeast. let rise in Bake in moderate oven (375° F. flour and corn meal. Scrape sides and bottom of bowl frequently. about strokes. until about 2 minutes. Stir batter down and beat 25 Spread evenly in a greased 9 x 5 x 3-inch loaf pan. Beat 2 minutes at medium speed or 300 vigorous strokes with a wooden spoon. salt. Blend on low speed of electric mixer. beaten eggs. stir until dissolved. Cover.) warm 12 place. free from doubled in bulk. patting into shape. let rise in warm place. Sprinkle or crumble in Fieischmann's Yeast. about 1 hour.I 1 1/4 RYE BATTER BREAD Makes 1 loaf dough reaches top of pan. about 40 minutes. Stir in lukewarm milk mixture. Batter will be stiff. caraway seeds. until warm place. Beat until well blended. Cool to lukewarm. . stir in sugar. Sprinkle or crimible in Fleischmarm's Yeast. Fieischmann's Margarine. until doubled in bulk. 30 minutes. active dry or compressed 2 eggs. Serve warm or cold. Cover Scald milk. Add honey. Cover.) 45-50 minutes.) 2 tablespoons Fieischmann's Margarine 2 teaspoons salt 1 tablespoon caraway seeds (optional) 1 cup unsifted rye flour 2y4 cups unsifted white flour Measure warm water into large warm mixer bowl. loaf by lightly flouring Smooth out top of hands and from draft. free from draft. Turn into two greased 8-inch round cake layer pans or two greased 9 x 5 x 3-inch loaf pans. Add remaining flour and blend in with wooden spoon until smooth. CORN BREAD Makes 2 loaves 1 cup milk 6 tablespoons sugar 2 teaspoons salt V2 cup (1 stick) Fieischmann's Margarine V2 cup warm water (105°-1 IS'F. beaten 3V2 cups unsifted flour 1% cups yellow corn meal until dissolved. active dry or compressed 2 tablespoons honey Bake in a moderate oven (375° F. and let rise in draft. Measure warm water into large warm bowl. cups warm water (105°-1 15°F. salt and Fieischmann's Margarine. free 30-35 minutes.) 1 package or cake Fieischmann's Yeast.

about 30 minutes. cake Cover. about 1 hour.) package or cake Fleischmann's Yeast. Sprinkle or crumble in Fleischmann's Yeast. softened Vi cup sugar Vi teaspoon salt 3 eggs V4 cup milk 2Vi cups unsifted flour BATTER ROLLS Makes 2 dozen rolls Measure warm water into small warm bowl. egg and 2 cups flour. imtil doubled in bulk. Combine remaining ingredients and mix until crumbly. % cup milk Va cup sugar 1 teaspoon (1/2 salt 'A cup Fleischmann's Margarine Vi cup warm water (105°-115"'F. Bake in a moderate oven (375° F. beat ing until smooth. 13 .APPLE CRUMB COFFEE CAKE Makes Vi cup 1 1 9-inch square cake warm water (105°-1 15°F. Scald milk. until doubled in bulk. cool to Spread batter in well-greased 9 x 9 x 2-inch square pan. stir in sugar. Stir until disCream Fleischmarm's Margarine thoroughly in large electric mixer bowl. Gradually add sugar solved. let rise in cup sugar sheet. 6 tablespoons Fleischmann's Margarine Bake in hot oven (400° F. stir until dissolved. about 30 minutes. APPLE CRUMB TOPPING 2 or 3 large apples ^/3 Punch down and shape into 2 dozen Place on greased baking pans or in muffin cups. rolls. Add lukewarm milk dough. free from draft. lukewarm. active dry or compressed Vi cup (1 stick) Fleischmann's Margarine. mixture. Sprinkle or crumble in Fleischmann's Yeast. let rise in warm place.) 2 packages or cakes Fleischmann's stick) Yeast. Arrange Apple Crumb Topping (below) over let rise in a warm place. salt and Fleischmann's Margarine.) about 35-40 minutes. Gradually add and blend in flour while beating at medium speed. Turn out of pan and cool on wire rack. Stir in enough remainflour to make a soft dough. Cover. until doubled in bulk. Add yeast eggs and milk. salt. free from draft. Sprinkle over apples. Beat at medium speed until well blended. free V2 cup unsifted flour 2 teaspoons cinnamon from draft. Measure warm water into large warm bowl.) about 15 minutes. warm place. and Cream mixture. beat until mixture is well blended. active dry or compressed egg V/2 cups unsifted flour (about) 1 together. Cover. Core and slice apples and arrange on dough.

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beautiful BREADS AND ROLLS FLEISCHMnNN TREaSUHY QFYESST e:iking \ -^ .

Now add enough more of the remaining flour to make a roughlooking dough that pulls away in a mass from the sides of the bowl. warm water (105°-115°F. To test pressed yeast in drops on the inside of your wrist. unresponsive mass into a satinysmooth. salt and shortening until sugar and salt are dissolved and shortening is melted. It will be somewhat sticky to handle. it. or the amount called for in the recipe directions. drop a few feel comfortably warm. drop a few drops on the inside of your wrist. must not come into contact with liquids that are warmer than lukewarm. is.HOW TO MAKE DOUGH it is is both easy and pleasant.) in a ADDING OTHER LIQUIDS -Once the yeast is dissolved and ready to act. To test. 16 . Test the milk mixture to make sure it is lukewarm if it is. blend in . add the dissolved yeast. not hot. A well-kneaded dough gives better grain and texture to the final product. Making a yeast dough actually working on ^>MIXING THE MILK MIXTURE— Heat the milk in a small saucepan until it is form around the edge of the pan. The time spent short— no longer than that required for making a pie for example. non-sticky. and then beat until smooth. sticky. and fun to shape it into attractive breads. elastic ball. but stiff enough to hold its shape when turned out on a lightly floured board or cloth. Remove it from the heat and stir in sugar. ADDING FLOUR Stir in half of it -Have the full amount of flour carefully measured. Then let this mixture cool to lukewarm. a^ KNEADING Kneading is the fascinating step that makes dough "come alive" and change from a rough. it . until small bubbles DISSOLVING THE YEAST -Sprinkle or crumble active dry or com- warm bowl. Many cooks find it is relaxing to knead dough. It should the water. or its action may be killed. scalded that . They should feel neither warm nor cold. leaving only a small amount sticking to the bowl. The change can actually be felt taking place as kneading progresses.

I breads! I& ROLLS/ KNEADING. Now repeat folding. If the Kneading. KNEADING. into a ball. pushing and turning. STEP 3-With both hands. puffy one. Step 3-Give dough hands or the board. Final in Step— Form into ball. put greased bowl. dry and lightly grease the bowl in which you mixed it. fold over. so its top is up. Pick up the edge farthest from you and fold over on top of the edge nearest you. push the dough away from you using a rocking. with its smooth top down. Press lightly as you push. Cover the bowl with a clean towel. heavy evenly ball into warm a big.Now form the dough one-fourth turn on board. Step 1-Pick up edge of dough. This turning greases the top lightly so it stays soft and stretches easily as the dough rises. A temperature of 80°-85°E is most satis17 factory. . "Knead in" as little extra flour as you can. into the greased bowl. the action of the yeast changes it from a firm. rolling motion. It is now ready for rising. Press out the dough so it is flat. until the dough is smooth and elastic. STEP 1-Rub a little flour on your hands and on the board. light. This may take about 10 minutes at first. from 5 to 8 minutes as you develop your skill. flouring the board and your hands only when necessary.the board. Turn it over. and like satin . THE FINAL STEP. Let it lie on the board while you wash. Scrape up any sticks to the board. cover. Step 2-Push dough of hands. spread away with heels Kneading. it does not stick to your Kneading. KNEADING. dough that Kneading is finished when the dough is almost as smooth as a rubber ball it feels springy and elastic. dough becomes sticky. Then put the ball of dough. Yeast doughs rise best in an atmosphere. turn the dough one-fourth turn around on. to the touch . t>->RISING As the dough rises. a teaspoon of flour on the board under the dough and flour your hands again. STEP 2-With the heels of your hands.

center of the dougn . SHAPING— After punching down it into the required number of portions by cutting with a large knife. into the center of the dough. the bread has risen enough and is ready for baking. a large pan or bowl about two-thirds full of hot water. punch the dough is down. ways it. and gets a little warmth from a range or radiator. divide is on top. Cover with a towel and let the dough "rest" for 5 to 10 minutes. If the small dent remains. 2 Set the covered bowl of dough in a place that is free from drafts. or it will be too warm. not hot. EVEN WARMTH -There are several warm place in which the dough can rise. ^ Set the bowl of dough in a deep pan of warm water. A^^ y^^^ 18 TESTING FOR LIGHTNESS. Place a large pan of hot water on the oven floor beneath the dough.After shaping. by pressing the tip of two fingers lightly and quickly about i/o inch into Test it the top of the dough. it should feel just barely warm. TESTING FOR DOUBLED IN BULK-When the ball of dough is twice as big as it was at first. If the dent stays. To test. The rest period makes the dough easier to handle and helps the Punching Dow. Push your fist pressing fingers into dough. mto bread hold its shape.. Then pull the edges of the dough to the center and turn the ball so the bottom dough. into Fill it with hot and dry thoroughly then grease. Do not place it on the range or radiator. let the dough rise about 15 minutes longer and test it again. g ^ Set the bowl in an unheated oven. . PUNCHING Doubled in DOWN-When it Bulk-Test by doubled. Place a wire cake rack over the top and set the bowl of dough on the Fill rack. to provide an ^ Warm the bowl before putting the dough water. the dough is light enough to be called "doubled in bulk. it is said to be doubled in bulk. press lightly with your little finger near the bottom or edge of the bread." If the dent fills immediately. Test the water on your wrist.. empty it . Shape each piece into a ball.evenly FOR GENTLE. allow breads to rise again until doubled. however.

If not done. Cover the second half with a clean towel until ready to shape it. Press the flattened dough into an oblong about 9x7x1 inches. •' . place at right front and left back. using a second pan. If you wish. r iiS IBREADS ROLLS I cut it in half and overlap them slightly. On upper shelf. Working with both hands helps to shape the loaf evenly. and tip the loaf out. 2. At the end of the baking time. Place pans so that heat can circulate. Repeat with the second half of the dough. Then place the loaf with the sealed seam down in a greased pan inches. This prevents moisture from condensing and spoiling the crispness of the crust. return it to the oven for a few minutes and test again. 3. remove them from the baking pans to cool. Fold each 7-inch end of the oblong /. Seal dough by pinching center "seam" and ends. The width will be about the same as the length of the bread pan. place pans on the center shelf with 2 inches between them to allow heat to circulate. 6. stagger them on two shelves. Flatten one half of the dough with your fingers. nuprlan slightly. When baking two loaves. on lower shelf place at left front and right back. with a sharp knife. Now seal the dough into shape by pinching the center "seam" and the ends. BM-COOLING As soon as breads are done. If four loaves are baked. 9x5x3 3." •-^SHAPING AND BAKING THE LOAF After the ball of dough has rested. remove the pan from the oven using pot holders. Tap the bottom or sides of the loaf for a hollow sound. -i. Place them on wire cake racks or across the top edges of baking pans so air can circulate around them. Baked loaf should sound hollow when tapped. to the center. Press the folded sides down firmly with the sides of your hands. you may use a rolling pin for this step in order to make the dough uniformly thick. Fold ends of oblong to center.

about 30 minutes. Add enough additional spoons sugar into large warm bowl. Stir sponge down. active dry or compressed 7 cups unsifted flour (about) 1 cup milk cups warm water dOS"-! 15°F. let rise in warm place. Place each loaf in a greased 9 x 5 x 3-inch bread pan. 20 . Bake in hot oven (400° F. until doubled in bulk. free from draft. about 30 min. let rise in warm place. Cover. stir in sugar. turning to grease top. let rise in warm place. Add and stir in lukewarm milk mixture and enough remaining flour to form a soft dough. stir in remaining 2 tablespoons sugar. in half. until doubled in bulk. about 1 hour. Let rest for 15 minutes. about 1 hour. Turn out on lightly floured board and knead until smooth and elastic. free from draft. Form into smooth ball. until light and spongy. Place in greased bowl. free from draft.) about 30 minutes. Add lukewarm milk mixture and 3 cups of flour. let rise in warm place. salt and Fleischmann's Margarine. Add cups flour. Punch down. Knead until smooth and elastic. Remove from pans and cool. Cool to Measure warm water and 2 table- lukewarm. Cover.) 1 package or cake Fleischmann's Yeast. turning to grease top.) 2 tablespoons sugar 2 packages or cakes Fleischmann's Yeast. cool to lukewarm. until doubled in bulk.WHITE BREAD Vi cup milk (standard Method) loaves WHITE BREAD Makes 2 (Sponge Method) loaves Makes 2 3 2 3 IV2 tablespoons sugar teaspoons salt tablespoons Fleischmann's Margarine IV2 cups warm water (105°-115°F. about 30 minutes. free from draft. in hot oven (400° F. Cover.) about 30 minutes. salt and Fleischmann's Margarine. Turn out onto lightly floured board. free from draft. Shape into loaves. Place in two greased 9 x 5 X 3-inch bread pans. Beat until smooth. Shape each half into a loaf. Divide dough in half. until doubled in bulk. Divide Bake cool. let rise in warm place. stir until dissolved. Remove from pans and about 8-10 minutes. Place in greased bowl. Cover. beat until smooth. Stir until dissolved. active dry or compressed S'A cups unsifted flour (about) 2 tablespoons sugar 1 tablespoon salt 3 tablespoons Fleischmann's Margarine Scald milk. about 8-10 minutes. Sprinkle or crumble in Fleisch- mann's Yeast. Cover. flour to Scald milk. Measure warm water into large warm bowl. Punch down. Sprinkle or crumble in Fleischmann's Yeast. IV2 make a soft dough.

) about 25-30 minutes. until doubled in bulk. free from draft. Divide dough half. Measure warm water into large warm bowl. free from 35 minutes. Bake utes. in hot oven (400° F. about 1% hours. sugar. crumble in Fleischmann's Yeast.) package or cake Fleischmann's Yeast. active dry or compressed 41/2 cups unsifted whole wheat flour 2% cups unsifted white flour (about) Vb 2V2 cups unsifted rye flour 2V2 cups unsifted white flour (about) V4 cup cornmeal 1 egg white 2 tablespoons water Scald milk. Cover. Add enough white flour to make a soft dough. Stir in lukewarm milk mixture. Place in greased bowl. brush breads. about 7 minutes.) 25 minCool on wire racks. doubled in bulk. knead until smooth and elastic. about 8-10 minutes. add honey. form each piece into a ball. for hour. free from doubled in bulk. Roll lightly on board to form tapered ends. salt and Fleischmann's Margarine. Place in rise in in half. Let rise. let Turn dough out onto rise in warm draft. Cover. in warm place. draft. stir in sugar. Add caraway seeds and rye flour. Combine egg white and water. salt. Cool to lukewarm. beat well. Sprinkle or crumble in Fleischmann's Yeast. Beat until smooth. let rise in warm place. stir until dissolved. Place in greased bowl. about 1 hour. Sprinkle two greased baking sheets with cornmeal. Turn out on lightly floured board and knead until smooth and elastic. Punch down and turn out onto in lightly floured board. Shape two greased 9 x 5 X 3-inch bread pans. turning to grease top. free from draft. 2 cups whole wheat flour and 2 cups white flour. Cover. Cover. 21 . let until warm place. about one on baking sheets. Cool to lukewarm. Punch down. Fleischmann's Margarine and molasses. Divide into loaves. let rest 10 minFlatten each piece slightly.) 2 packages or cakes Fleischmann's Yeast. active dry or compressed 2 tablespoons honey 1 1 1 WHOLE WHEAT BREAD Makes 2 ^Acup milk 3 tablespoons sugar % 1 1 loaves tablespoon caraway seeds (optional) 4 teaspoons salt cup Fleischmann's Margarine V3 cup molasses IV2 cups warm water (105°-115°F.I breads! lis ROLLS/ RYE BREAD Makes 2 1 loaves cup milk tablespoon sugar tablespoon salt tablespoon Fleischmann's Margarine cup warm water (105°-115°F. oven (400° F. Remove from pans in hot Bake uncovered. Sprinkle or Scald milk. lightly floured board. Add enough of the remaining flours to make a soft dough. turning to grease top. until place. Measure warm water into large warm bowl. stir until dissolved. and cool. Add lukewarm milk mixture. Place breads smooth utes.

Dip warm doughnuts into mixture. Serve warm.) about 20 minutes. Place on greased baking sheets. . Shape each piece into a large round ball. Punch down and let rise again until less than doubled in from let rise in draft. let rise in warm place. until doubled in bulk. stir until dissolved. as pos- moderate oven (375° F. Glaze: Blend together 2 cups sifted cup milk and teaspoon vanilla. sugar. confectioners' sugar. Place in sides. tic. about 45 minutes. bulk. Measure warm water into large warm mixing bowl.. Drain on rack set over waxed paper or platter to catch icing so it may be reused. active dry or compressed egg. until doubled in bulk. about one hour. about one hour. Turn out onto lightly floured board and knead until smooth and elastic. Vs 1 Cinnamon-Sugar: Combine V2 cup sugar and 2 teaspoons cinnamon. Add dry milk solids. Divide dough in half.BARBECUE BUNS Makes 20 2 cups 1 LIGHT-AS-A-FEATHER rolls DOUGHNUTS Makes about 20 warm water Vb Va 1 %Vn Vi package or cake Fleischmann's Yeast. Cut with 2 ¥2 -inch doughnut cutter. free from draft. until doubled in bulk. Place on greased baking sheets. turning once to grease all sides. Cut each half into 10 equal pieces. Stir in melted Fleischmann's Margarine and enough remaining flour to make a soft dough. While warm. . Sprinkle or crumble in Fleischmann's Yeast. or until brown on both sides. Roll out about ¥2 -inch thick. greased bowl. egg and half the flour.) for 2-3 min- utes. about 8-10 minutes. stir in sugar. Turn dough out onto lightly floured board. Bake in Fry in deep fat (375° F. doubled in bulk. salt and Fleischmann's Margarine. let rise in warm place. Sprinkle or crumble in Fleischmann's Yeast. Dip warm doughnuts into glaze. Beat until smooth. Punch down. Turn out onto lightly from draft. beat until smooth. place. Cover.-\ /o) £•:'• Drain on absorbent paper. free floured board. Cover. 3V4 cups unsifted flour (about) Scald milk. Remove from oven and brush with melted margarine. Add lukewarm milk mixture. until warm place. about one hour. beaten 1 Measure warm water into a warm bowl. salt and 3 cups of flour. dip in Glaze (below) or Cinnamon-Sugar (below). turning to grease all Cover. Cool to lukewarm. little Handle doughnuts as sible to prevent falling. Cover. Place in greased bowl. let rise in warm from draft. about 1 hour. active dry or compressed cup non-fat dry milk solids cup sugar tablespoon salt cups unsifted flour cup Fleischmann's Margarine. free Knead until smooth and elasabout 10 minutes. melted ^cup 1 milk V4 cup sugar teaspoon salt V4 cup {V2 stick) Fleischmann's V4 cup 1 Margarine warm water package or cake Fleischmann's Yeast. Stir in enough additional flour to make a soft dough. stir until dissolved. free Punch dough down.

) 2 packages or cakes Fleischmann's Yeast. Sprinkle or crumble in Fleischmann's Yeast. free from draft. Cover.ROLL VARIETY Rolls may be made into a number of interesting shapes. knead until smooth and elastic. let rise in warm place. stir until dissolved. about 30 minutes. eggs and 2 cups of flour. stir in sugar. until doubled in bulk. remaining flour to make soft dough. Measure warm water into large warm bowl.) about 15 to 20 minutes. Turn out onto lightly floured board. Turn out on lightly floured board. shape each part of the dough in a different way. cut into 9 equal pieces. Place in three greased 8-inch round cake pans. beaten 5y4 cups unsifted flour (about) PAN ROLLS {Makes27) Scald milk. let rise in warm place. Stir in enough Divide dough into 3 equal pieces. V4 cup (V2 stick) Fleischmann's Margarine Vi cup warm water (105°-115°F. 2S . form into smooth balls. Bake in moderate oven (375°F. Cover. Proceed according to directions for any of the following shapes. Form each piece into a roll 9 inches long. For variety. free from draft. salt and Fleischmann's Margarine. RICH DINNER ROLLS 1 cup milk y4 cup sugar 1 teaspoon salt Punch down. Beat until smooth. active dry or compressed 2 eggs. about 8-10 minutes. about 30 minutes. until doubled in bulk. turning to grease top. Add lukewarm milk mixture. Place in greased bowl. Brush lightly with melted Fleischmann's Margarine. Cool to lukewarm.

) 2 packages or cakes Fleischmann's Yeast. active dry or compressed 2Vt cups unsifted whole wheat flour (about) 2V4 cups unsifted white flour (about) Scald milk. Let rise in warm place. teaspoons salt V4 cup (V2 stick) Fleischmann's Margarine V2 cup warm water (105°-1 15°F. Bake in hot oven (400° F. let rise 1 hour. free from draft. Cut into 12 to 16 pie-shaped pieces. form each third into 9-inch roll. about 30 minutes. Cool to lukewarm. Bake in hot oven (400°F. let rise in warm long. 1 teaspoon cinnamon and % cup raisins. until doubled in bulk. Brush lightly with melted Fleischmann's Margarine. or enough to make thick pouring place. Proceed according to directions for shapes. % cup hot water Va cup sugar 1 tablespoon salt 3 tablespoons Fleischmann's Margarine 1 cup warm water (105°-115°F. about 30 minutes. maining flour to make soft dough. beginning at wide end. about 2 inches apart. Stir in lukewarm water mixture. let rise in warm place. with points underneath. Brush lightly with melted Fleischmann's Margarine. free from draft.CRESCENTS (Makes se to as) REFRIGERATOR ROLLS Divide dough into 3 equal pieces. Sprinkle or in Fleischmann's Yeast.) about 12 minutes. salt and Fleischmann's Margarine. salt and Fleischmann's Margarine. amount punch down and cut oft dough needed. Place dough in greased bowl. Bake in moderate oven (350° F. Turn out onto and knead lightly floured board until smooth and about 10 minutes. stir in molasses. Place cut side up in three greased 9-inch round layer cake pans. Place on greased baking sheets. Cut into 9 equal pieces. Brush lightly with melted margarine. Brush lightly with melted Fleischmann's Margarine. Seal points firmly.) WHOLE WHEAT ROLLS 1 cup milk 3 tablespoons molasses make rolls 9 inches 2 tablespoons sugar 2'/2 Seal edges firmly. about 30 to 35 minutes.) about 15 minutes. Sprinkle the rectangles with a mixture of % cup sugar. egg and half the flour. . beaten 5V4 cups unsifted flour (about) Mix together hot water. about 30 minutes. Measure warm water CLOVERLEAF ROLLS (Makes 27) warm bowl. Store in refrigerator doubled in bulk. Roll each piece into a rectangle about 14 X 9 inches. turning to grease top. Stir in enough reinto large crumble Divide dough in thirds. beat until smooth. Sprinkle consistency. sugar. Place 3 balls in each section of greased muffin pans. Cut each into 9 equal pieces. until doubled in bulk. or until needed. Brush sides with melted Fleischmann's Margarine. Frost with confectioners' sugar frosting made by combining 1% cups sifted confectioners' sugar with about 5 teaspoons milk. until doubled in bulk. Cover. Curve to form crescents. of To use. Cover. sugar. elastic. active dry or 1 compressed egg.) 2 packages or cakes Fleischmann's from draft. Roll up like jelly roll to May be kept 4-5 days in refrigerator (about 40°-45°F. stir until dissolved. CINNAMON BUNS (Makes27) Divide dough into 3 equal pieces. Measure warm water into large warm bowl. Roll each piece into a circle 12 inches in diameter. Cover tightly with waxed paper or aluminum until foil. Bake as directed. Roll up tightly. pages 23 and 24. free ) Yeast. Form each piece into 3 small balls. Cover. Cool to lukewarm.

about 40 minutes. free from draft. it should be uniform without light or dark streaks. Bake in hot oven (400° F. Serve warm.or crumble in Fleischmann's Yeast. tender. HOW TO JUDGE YOUR BREADS AND ROLLS APPEARANCE AND CRUST -A loaf should have an evenly rounded top. let rise in warm place. TEXTURE — When fingers are rubbed gently over the cut bread. Between the sides and top there should be a "break" which should be even and have a well-shredded look. (For pan rolls divide each of two pieces into 12 equal pieces. If the bread contains fruits or nuts. humps or cracks. dividing dough in half instead of in thirds. AROMA -Freshly baked breads have a deliciously sweet. 25 .) about 15 minutes. they should be distributed evenly throughout. INTERIOR COLOR— Interior color will vary with the kind of flour. let rise in warm place. and all the same size. stir until dissolved. about 8-10 minutes. too. yeasty fragrance which is most striking when they are hot. Place in greased bowl.) from draft. Cover. lightly with melted marga- Cover. FLAVOR— The bread should taste good. turning to grease top. Add 1 cup of whole wheat flour and 1 cup of white flour. Add enough of each kind of remaining flour to make soft dough. evenly golden brown. place in two greased 9-inch cake pans. Punch down and shape into desired rolls as on pages 23 and 24. the interior should feel soft and fine with no crumbliness. Turn out on lightly floured board and knead until smooth and elastic. Rolls should be attractively shaped. liquid. Beat until smooth. and a bit lighter in color on the sides than on the top. and tear or break easily. until doubled in bulk. It should be soft and tender to the touch. moist. until doubled in bulk. whether served warm or cold. and an attractive shape with no bulges. However. CRUMB — The crumb should have many little holes. free Brush rine. sweetening and other ingredients used. plump. about 30 minutes. Crust should be crisp. Stir in lukewarm milk mixture. but should be noticeable when they are cold. all about the same size.

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versatile SWEET DOUGHS \\ .

Some breads that are considered sweet breads. As you knead. until the dough no longer sticks to the board or your hands. selves. Fold it over toward you then. Then add more of the remaining flour until the mixture cleans the sides of the bowl. and so it is kneaded. 28 . MIXING Beat the dough vigorously after the first half of the flour has been stirred in. The recipes which follow are delicately sweet in themis A sweet dough sugar. fold the . Press the dough into a flat ball with the palms of your hands. It may be a kneaded dough such as Basic Sweet Dough. are made from a plain dough. lightly floured cloth over it and press down then ir^^ . KNEADING Turn the dough out onto a board or pastry lightly floured bread cloth. Or sprinkle the dough lightly with flour. sprinkle extra flour little by little over the dough. page 31. Turn it one-quarter of the way around and repeat. Flour your hands. Kneading is easy and pleasant. . or a stiff batter such as Rich Sweet Dough. pushing and turning until the dough looks very smooth and no longer feels sticky. The dough is now ready for kneading. If the first dough seems someit what sticky when you turn out.^ smooth out the cloth and knead. Here are pointers that will help you make it perfectly. shortening and are made more so by the addition of fillings and frosting. push down and away. Keep folding. with the heels of your hands. Basic Sweet Dough is a mixture too thick to stir. such as Danish Pastry. the sweetness comes from the filling they contain. too. page 31.HOW TO MAKE SWEET DOUGH a basic yeast-flour-liquid mixture containing more and eggs than the dough for non-sweet (plain) breads and rolls.

If the dent remains. pletely over. then turn the dough over. the dough has risen enough and is ready for the next step. for the dough to rise until doubled. Cover 29 . let the dough rise a little longer and test again. PUNCHING DOWN When to the dough has doubled. If allowed to rise longer. This greases the surface of the dough lightly so it stretches easily as it rises and does not dry out. divide it into the required number of portions by cutting it with a large knife.).A^ SWEET DOUGHS RISING wash out Cover the kneaded dough with a cloth while you the mixing bowl with warm water. Cover with a clean towel and set the bowl in a warm place (80°-85°F. making a dent about V2 inch deep. Grease the inside of the bowl lightly. free from draft. Then fold the edges of the dough the center and turn the ball of dough com- SHAPING After punching dough down. Press the top of the ball of dough in the bowl. Shape each piece into a ball. If the dent disappears. TESTING FOR DOUBLED IN BULK Press the dough with the tip of your fingers. plunge your fist into the center. there is danger that the dough will collapse.

consistency. Flavor. This rest period makes the dough easier to handle and causes the bread to hold its shape better. FROSTING Sweet breads may be frosted while they are warm or cold. or enough to make thick pouring if desired. or 6 Double or triple as needed. If the small dent remains. Confectioners' sugar frosting is usually used. press the bread lightly near the bottom or edge with your little finger. enough to frost 1 loaf or ring. 30 . To tell if they have risen enough. It helps keep the bread moist out the flavor. or it may be spread with a spatula or drizzled in a thin stream to make an attractive design. and brings The following amount makes to 9 rolls. CONFECTIONERS' SUGAR FROSTING . water or fruit juice. TESTING FOR LIGHTNESS After shaping. and it may be poured over the bread so that it drips down the sides attraceither tively.Combine 1/2 cup confectioners' sugar with 1 teaspoon milk. allow breads to rise until they are doubled.and let the dough "rest" for 5 minutes. with a few drops of vanilla extract or your favorite flavoring. the bread has risen enough and is ready for baking.

cool to lukewarm. beaten eggs and half the flour. salt and Fleischmann's Margarine. free from draft. active dry or compressed %cup V2 cup Vi cup sugar 2 teaspoons salt (1 stick) Fleischmann's Margarine 1/2 cup warm water (1 05°-1 1 S^F. cool to lukewarm. To use. salt and Fleischmann's Margarine. Sprinkle or crumble in Fleischmann's Yeast. until doubled in bulk. stir until dissolved. about 1 hour. Refrigerate dough at least 2 hours. V2 cup milk 1/2 cup sugar IV2 ieaspoons salt 1/4 cup (Vi stick) Fleischmann's Margarine Vi cup warm water (105°-115°F. beaten 41/2 cups unsifted flour (about) Yeast. Cover. Stir in lukewarm milk mixture. egg and half the flour. turning to grease top. stir in sugar. milk DOUGH An easy-to-handle kneaded dough no-knead refrigerator dough that tender product. cut off amount needed and shape as desired. SI . beat until smooth. stir in sugar.SWEET SWEET DOUGH RECIPES DOUGHS Use the sweet doughs below in making the breads on the following pages. Measure warm water into large warm bowl. about 8 minutes. Place dough in greased bowl. Stir in lukewarm milk mixture. dough. Punch down. lightly floured board. stir until dissolved.) 2 packages or cakes Fleischmann's Yeast. Stir in remaining flour to make a stiff batter. Turn dough out on Knead until smooth and elastic. Measure warm water into large warm bowl. turn out on lightly floured board and shape as desired. Stir in remaining flour to make a slightly stiff Scald milk.) 2 packages or cakes Fleischmann's 2 eggs. active dry or compressed egg 4 cups unsifted flour 1 Scald milk. Cover tightly with waxed paper or aluminum foil. warm let rise in place. for sweet rolls and coffee cake. BASIC SWEET DOUGH A RICH SWEET makes a rich. Sprinkle or crumble in Fleischmann's Yeast. Dough may be kept in refrigerator 3 days. beat until smooth.

GLAZED APRICOT ROLLS Makes 2 dozen Recipe Basic Sweet Dough or Rich Sweet Dough 4 cups dried apricots 3 cups boiling water 1 cup chopped English walnuts V2 cup sugar cup sifted confectioners' sugar 3 tablespoons lemon juice 1 1 PEANUT BRAID Makes 2 braids Recipe Basic Sweet Dough or Rich Sweet Dough 1 cup Planters Creamy Peanut Butter V2 cup Fleischmann's Margarine Confectioners' Sugar Frosting % Chopped Planters (optional) cocktail peanuts Prepare dough. . Place on greased baking sheets. Bake in moderate oven (375° F. Brush on twists while they're still Sunday brunch is festive occasion when Peanut Braid (bottom) and Glazed Apricot Rolls (center left) are served with fruit juice and coffee. Bake in moderate oven (375° F. Mix until well blended. Cover. twist tightly in opposite directions. Punch down dough. sheets. Roll each piece into a 14 x 3-inch strip. Add chopped walnuts and remaining V2 cup sugar. shape. Cook over medium heat about 15 minutes. Cut into strips about 1 V2 inches wide. Bring edges to center and pinch to seal. about one hour. Place on greased baking Spread peanut butter-margarine mixture down center of strips. warm. strip. Cool. until doubled in bulk. Repeat with remaining three strips. free from draft. or until apricots are tender. Divide dough in half. Cover. let rise in Holding ends of each warm place. free from draft. Form three strips into a braid. Combine confectioners' sugar and lemon juice. Place dried apricots and boiling water in saucepan. combine Planters Creamy Peanut Butter and Fleischmarm's Margarine. ing. mix well. Divide in half. until doubled in bulk. mix well. Pinch ends to seal. sealing ends well. let rise in warm place. Roll each half into an oblong 12 x 18 inches. Spread cooled filling on dough.) about 15-20 minutes. Cool. Fold dough into thirds. Cut each half into 3 pieces. While dough is risprepare apricot filling. Press apricots through a sieve.) about 20 minutes. When ready to Prepare dough. Frost with confectioners' sugar frosting and sprinkle with chopped peanuts if desired. about one hour.

When Brush with melted Fleischmann's Margarine. Place sealed edges down in circle on greased baking sheets. Combine 33 . Bake in moderate oven (375° F. melted cups finely chopped apples cup sugar cup chopped pecans teaspoons cinnamon Confectioners' Sugar Frosting ready to shape. until doubled in bulk. Roll out each half to an 18 X 9-inch rectangle. Drizzle over orange rolls while warm. 2 cups sifted confectioners' sugar 3 tablespoons orange juice confectioners' sugar and orange juice to make a thin icing. pecans and cinnamon. Cut % way into rings with scissors at 1-inch intervals. free from draft. Cover. warm place. about 1 hour. Divide dough in half. until in bulk. Brush with Prepare dough. grated orange rind and raisins (optional). Sprinkle with sugar mixture.) about 20-25 minutes. Cut into I'/a -inch slices and place in two greased 9-inch cake pans. Seal ends together firmly. let rise in warm place. doubled ORANGE ICING Bake in moderate oven (350° F. free from draft. turn each section on its side. Roll up from long sides. combine sugar. melted Fleischmann's Margarine. Seal edges. Remove from pans and frost immediately with Orange Icing (below). divide dough in half. sugar. Roll up from long side. Prepare dough. let rise in Recipe Basic Sweet Dough or Rich Sweet Dough cup (Viz stick) Fleischmann's Margarine. Sprinkle over dough. Cover. melted V2 2 When ready to shape. Roll out each half to a 14 x 7-inch oblong.) about 25 minutes. Frost while warm with confectioners' sugar frosting.4' SWEET DOUGHS A 1 ORANGE ROLLS Makes 2 dozen CINNAMON-APPLE TEA RING Makes 2 rings 1 Recipe Basic Sweet Dough or Rich Sweet Dough 1 cup sugar V4 cup grated orange rind 1/2 Va cup raisins (optional) IV2 1 V4 cup (V2 stick) Fleischmann's Margarine. about 1 hour. Combine finely chopped apples.

divide dough in half. Seal edges firmly. place. about Bake in moderate oven (375° F. Drizzle top with confectioners' sugar frosting while warm. .) about 35 minutes. cup raisins cup chopped almonds Confectioners' Sugar Frosting Confectioners' Sugar Frosting Prepare dough. until 1 hour. Roll out each half into a 12-inch square. sprinkle each square with half of the mixture. until doubled in bulk. divide dough in half. drizzle top with confectioners' sugar frosting. Roll up as for jelly roll. Cut each into 8 equal pieces. .*^. When ready to shape.) about 15-20 minutes. let rise in warm place. Brush lightly with melted Fleischmann's Margarine. Pat into greased 9-inch square pans. Serve warm. ready to shape. Mix remaining ingredients until crumbly. free from draft. Make two cuts through each piece parallel to cut sides and extending to within y2-inch of other side.»*r. Turn each leaf on its side and spread the three leaves apart in fan shape. Remove from pans. Cover. melted IV2 cups sugar 2 teaspoons cinnamon Vi 1 Recipe Basic Sweet Dough or Rich Sweet Dough 1 cup unsifted flour V2 cup sugar Va cup (1 stick) Fleischmann's Margarine 2 teaspoons cinnamon Vi. Bake in moderate oven (375° F. about 1 hour. sprinkle over top of dough. Place on greased baking sheets about 2 inches apart. let Prepare dough. When rise in warm draft. J^ Makes le A CINNAMON CRUMB COFFEE CAKE Makes 2 cakes 1 PALM LEAF ROLLS Recipe Basic Sweet Dough or Rich Sweet Dough 2 tablespoons Fleischmann's Margarine. cinnamon and raisins. Cover. free from doubled in bulk. Combine sugar.

uncovered. Fold outside third of dough over center third. Bake in hot oven (400° F. melted 1 V2 cups chopped dates Va cup raisins cup chopped nuts 5 tablespoons sugar 1 teaspoon lemon rind 1 egg yolk 2 tablespoons water % half of dough. in a warm place. in a warm place. uncovered. until doubled in bulk. cup chopped nuts. brush with melted Fleischmann's Margarine. roll out half of dough into a 16 x 12-inch oblong. 3 tablespoons sugar and lemon rind. Divide strip into 9 2-inch sections. or until golden. Sprinkle with remaining Vi cup chopped nuts and 2 tablespoons sugar. Bake in hot oven (400° utes or until golden. Combine remaining egg yolk with 2 tablespoons water. divide dough in half.) 10-15 min- 35 . raisins. Combine cottage cheese. free from draft. Make four % -inch cuts through on an open side of each section. roll out half the dough into a 9 x 18-inch recBrush with melted Fleischmann's Margarine. Pinch to seal edges. Coil the twists of dough on greased baking sheets. V2. F. brush swirls. until doubled in bulk. tuck and seal ends. Remove from baking sheets. On a lightly floured board. Combine egg yolk and water. Let rise. about 1 hour. Repeat with remaining Cut lengthwise Recipe Basic Sweet Dough or Rich Sweet Dough 2 tablespoons Fleischmann's Margarine. When ready to shape. Combine dates. Place about 1 teaspoon of filling on each swirl. Sprintangle. then fold again to make a three-layer strip 18 inches long.) 10-15 minutes. free from draft. Let rise. Re- peat with remaining dough. When ready to shape. On lightly floured board. Twist ends of each into 12 1-inch strips. divide dough in half. Prepare dough. about 1 hour. strip in opposite directions. Place on greased baking sheets and shape into bear claws by separating the five cut sections. kle half the filling over rectangle.A' SWEET CHEESE SWIRLS Makes 2 dozen Recipe Basic Sweet Dough or Rich Sweet Dough V2 cup cottage cheese 2 egg yolks 2 tablespoons sugar V4 teaspoon grated lemon rind 2 tablespoons water Melted Fleischmann's Margarine 1 DOUGHS BEAR-CLAW ROLLS Makes 18 1 rolls Prepare dough. 1 egg yolk. brush rolls. sugar and lemon rind.

Cover. free tablespoons margarine. Before shaping dough. 36 . about 20-25 minutes. or until golden. sugar and flour. make two circular cuts in top. divide dough in half. greased baking sheets. Stir until well mixed and crumbly. melted Fleischmann's Mar- garine. brush on rings. Cover. crushed pineapple 1 egg yolk 2 tablespoons milk 2 tablespoons Fleischmann's Margarine 2 tablespoons sugar V4 cup unsifted flour V2 teaspoon cinnamon Recipe Basic Sweet Dough Lemon Cheese Filling 2 cups creamy style cottage cheese V2 cup sugar 2 tablespoons flour 2 egg yolks tablespoon Fleischmann's Margarine. Fold remain- warm place. on Divide dough in Cream together cottage lemon rind. about 50 minutes. cream together % cup FleischPrepare dough. Shape into a ring and insert one end of coffee cake into the other end and seal. cheese. confectioners' sugar and water. let rise in warm from draft. Sprinkle over rings. Beat until smooth.) JUBILEE COFFEE CAKE Makes 1 LEMON CHEESE RING Makes 2 cakes 1 2 rings Recipe Basic Sweet Dough or Rich Sweet Dough V2 cup (1 stici<) Fleischmann's Margarine 2 cups sifted confectioners' sugar 2 tablespoons water 1 cup (1-pound 4-ounce can) drained. half. Cover with drained crushed pineapple. wise over % ing Vs of dough down to cover the center third and fold again to cover the bottom third. penetrating two layers of dough. Stir in egg yolks. free from draft. Frost cakes when cool. melted 2 tablespoons sour cream 1 teaspoon lemon rind 2 tablespoons lemon juice 1 V4 cup raisins Frosting 2 cups sifted confectioners' sugar 1 teaspoon lemon rind 2 tablespoons lemon juice Prepare dough. With a sharp knife. Seal ends. Spread with sugar-margarine mixture. let rise in Spread half lengthof dough. Bake in moderate oven (375°F. lemon rind and lemon juice. until doubled in bulk. When ready to shape. Roll up as for jelly roll. until doubled in bulk. Remove from baking sheets and cool. roll out each half into 16 X 10-inch oblong. Remove from baking sheets and cool on wire racks. Repeat with remaining half of dough. On lightly floured board. flour and cinnamon. Cream together 2 place. Shape into circle. sugar. sour cream. Roll out one half into an 18 x 10-inch oblong. Combine confectioners' sugar. Place on greased baking sheet. juice and raisins. sealed edges down. Seal edges.) about 25 minutes. Cut halfway into ring with scissors at one-inch intervals. Beat together egg yolk and milk. about 45 minutes. Seal edges. Bake in moderate oven (350°F. mann's Margarine.

let rise in warm place. sprinkle each rectangle with half of the mixture. doubled in bulk. melt Fleischmann's Margarine. Sprinkle 37 . Roll out each half into a 9 x 12-inch rectangle. Drizzle top with confectioners' sugar frosting while Bake warm. each half with the brown sugarpecan mixture. until doubled in bulk. Stir in IV2 cups brown sugar and 1 cup chopped pecans. Cover. and in moderate oven (350° F. Seal edges firmly. about 1 hour.SWEET DOUGHS CINNAMON LOAF Makes 2 1 loaves Recipe Basic Sweet Dough V/2 cups sugar 2 teaspoons cinnamon % cup raisins Confectioners' Sugar Frosting Prepare Basic Sweet Dough. Roll up as for a jelly roll. Seal edges firmly. divide dough in half. Spoon into greased muffin pans. Place sealed edges down in greased 9 X 5 X 3-inch bread pans. about 1 hour. Combine apricot preserves and chopped dates. across top of each loaf. divide dough in half.) about 25 minutes. Combine remaining 1 cup brown sugar and % cup chopped pecans. Spread each rectangle with half of the apricot mixture. about ¥2 -inch deep.) about 40 minutes. let rise in PECAN STICKY BUNS Makes 2 dozen Recipe Basic Sweet Dough or Rich Sweet Dough 1 cup (2 sticks) Fleischmann's Margarine 2V2 cups brown sugar IV2 cups chopped pecans 1 until warm place. free from draft. Cover. APRICOT-DATE LOAF Makes 2 loaves 1 Recipe Basic Sweet Dough IV2 cups apricot preserves 1 cup chopped dates Confectioners' Sugar Frosting in moderate oven (350° F. Roll up as for a jelly roll. Drizzle top with confectioners' sugar frosting while Bake warm. When ready to shape.) about 45 minutes. Roll up lengthwise as for a jelly roll. about 1 hour. Cover. With sharp knife or scissors cut 6 gashes. Before time to shape. in moderate oven (350° F. Cut into 1-inch slices and place in prepared pans. Prepare Basic Sweet Dough. When ready to shape. Prepare dough. Place sealed edges down in greased 9 x 5 x 3-inch bread pans. imtil doubled in bulk. cinnamon Bake raisins. Roll out each half to a 12-inch square. With sharp knife or scissors cut 6 gashes about Va-inch deep across top of each loaf. free from draft. Roll out each half into a 9 x 12-inch rectangle. Combine sugar. free from draft. let rise in warm place. Divide dough in half.

about 1 hour. Bring to a boil over Combine egg yolk and milk. brown sugar. Brush cakes with mixture. Before time to shape dough. cup unsifted flour Cover. making strips about 1 inch wide.DATE BRAIDED COFFEE CAKE Makes 2 1 ture is thick enough to spread. Continue boiling until mix- medium Bake in moderate oven (350° F. Roll out each half into a 16 x 8-inch oblong.) 30 to 35 minutes. stirring constantly. until doubled in bulk. free from draft. 2 tablespoons sugar and cinnamon. Cut 15 slits in dough along each side of filling. coffee cakes 2 V2 IV] 1 2 1 2 Vb Recipe Basic Sweet Dough or Rich Sweet Dough cups chopped dates cup brown sugar cups water cup chopped nuts tablespoons lemon juice egg yolk tablespoons milk Divide dough in half. filling. water. chopped nuts and lemon juice in saucepan. about 8 minutes. 2 tablespoons Fleischmann's Margarine 2 tablespoons sugar V2 teaspoon cinnamon Prepare dough. Fold strips at an angle across alternating from side to side. Place oblongs on greased baking sheets. . let rise in warm place. Combine flour. heat. combine pitted dates. Spread half the date filling down center third of each oblong. Sprinkle half of mixture on each cake. Fleischmann's Margarine.

and fill with cream 39 . Remove from heat. let rise in free from draft. honey and Fleischmann's Margarine in a saucepan. Bake in moderate oven (350° F. Spread half the honey mixture over the two cakes.) about 15-20 minutes. With sharp knife or scissors cut crosses. Cover. warm place. Cool. When ready to shape. Roll up lengthwise as for a jelly roll. Place cut side up in greased muffin pans. Roll out each half to a 12-inch square. Beat egg yolk and milk. Brush cakes while still warm with remaining honey mixture. almond extract and almonds into cooled pudding.4^ SWEET D0UOH8 HONEY ALMOND CAKE Makes 1 2 cakes recipe Basic Sweet Dough 1/4 cup sugar V2 cup honey 2 tablespoons Fleischmann's Margarine 2 packages (regular size) Royal Vanilla Pudding 2 cups milk V2 cup heavy cream. Bake in moderate oven (350° F. stirring steadily. imtil pudding begins to bubble. Cook over heat. divide dough in half and form each half into a smooth ball. doubled in Combine sugar. until bulk. bring to a boil and remove from heat. Cut into 1-inch slices.) 30 minutes. Split each cake filling. Prepare dough. Slowly add milk. about Vz inch deep. whipped V* teaspoon almond extract 2/^ cup Slivered toasted almonds 1 ROSEBUDS Makes 2 dozen Recipe Basic Sweet Dough or Rich Sweet Dough 1 V2 cups raspberry or strawberry jam 1 egg yolk 2 tablespoons milk Confectioners' Sugar Frosting Prepare Basic Sweet Dough. stirring to keep mixture smooth. When ready to shape. across tops of buns. Fold whipped cream. Place each in a greased 9-inch layer cake pan. free from draft. Ice tops with confectioners' sugar frosting. divide dough in half. Cover. about 1 hour. Brush tops of bxms with egg mixture. until doubled in bulk. about 1 hour. let rise in warm place. Spread out to cover pan. cool. Empty Royal medium Vanilla Pudding into saucepan. Spread % cup jam evenly on each square.

COFFCe .

intriguing FOREIGN BREADS AND ROLLS •^•^ ^B^^^lj^^ B^aHBB^^^K- .

From there it traveled to Denmark.{Danish) ^S PASTRY The J ^x to flaky. flavorful filled pastry known us as "Danish" actually originated in Vienna. i2 . to separate necessary to chill the dough well between rollings. it is still called The secret of its delicate flakiness is two-fold: first. on baking. extra-light layers. Remember that it's the mouthwatering flavor and characteristic flakiness. a basic yeast dough made without kneading second. into thin. In this way the margarine does not blend into the dough but remains separate. which produces flavorful margarine which causes the dough." but it's "Danish pastry" to us. and became so popular that we nov^^ associate it with its adopted country rather than with its country of origin. careful rolling in of . In Denmark "Vienna bread.

Cut strips 15 x V2 inch. Measure warm water SPIRAL ROLL Roll half the dough to a 15 x 6-inch rectangle.FOREIGN BREADS n ROLLS DANISH PASTRY Makes 2i pastries Vt cup milk V2 cup sugar IV2 teaspoons salt V4 cup (1/2 stick) Fleischmann's Margarine V2 cup warm water (1 05°-1 1 5°F. Fold to form triangles. Combine reserved egg white with 1 tablespoon water. to keep Roll chilled dough into 12 x 16-inch rectangle. Add lukewarm milk mixture. ^. chill 1 hour. salt and Vi cup Fleischmann's Margarine. mix well.^ 43 . reserve remaining white. stir into batter until just mixed. dough as dough Handle quickly cold. Fold uncovered third over middle section. Chill 1 hour. Refrigerate. refrigerating remainder. Spread IV2 cups margarine on to waxed paper Note: It is 10 x 12-inch rec- important to work the little tangle. and place 2 inches apart on greased baking Chill 1 hour. roll to 12 x 16-inch rectangle. Shape gently but quickly into spiral rolls or jelly triangles as below. Twist each strip and form into a spiral roll. turnings and chilling two more times. cut dough into 3-inch squares. Turn. Then refrigerate overnight. Beat egg yolks and 1 egg white. foldings. fold as above.) 2 packages or cakes Fleischmann's Yeast. IV2 teaspoons lemon rind 3V2 cups unsifted flour 2 tablespoons cornstarch 1 V2 cups (3 sticks) Fleischmann's Margarine Sugar Jelly Scald milk. Place margarine slab on % of dough. stir until dissolved. add sugar. yeast mixture. sheet. then seal edges. Repeat procedure of two rollings. Add 1 cup flour and Combine cornstarch and remaining flour. Sprinkle lightly with sugar. Sprinkle or Fleischmann's Yeast. Add yolk mixture and lemon rind to into large crumble in JELLY TRIANGLES Roll half the dough to a 9 x 12-inch rectangle. Put V^ teaspoon jelly in the center of each square. Bake in moderate oven (375° F. as possible. Brush dough with egg white mixture.) 15-20 minutes. cover with remaining third. warm bowl. roll and fold once more. active dry or compressed 2 eggs Shape half of dough at a time. Give dough a quarter turn. Cool to lukewarm.

Uk . until doubled in bulk. juice cup sugar Vi teaspoon salt 'A cup (Va stick) Fleischmann's Margarine 1/2 cup warm water (105°-1 1 5°F. about 40 minutes. Vn cup milk 2 cups unsifted flour 1/4 Combine prunes. stir until dissolved. let rise in warm place. lemon and lemon peel. Measure warm water Bake fectioners' sugar frosting if desired. Spread with prune mixture. Roll each half to a 16 x 12-inch rectangle.) about 20 minutes. Set aside. well blended. free Stir until COFFEE KRINGLE Makes 1 large cake from draft. Sprinkle or crumble in Fleischmann's Yeast. divide in half. ice with con- Scald milk. Combine flour. sugar. active dry or compressed 1 egg.Kringle is another pastry said to have originated in Vienna before it was "adopted" by Danish into large warm bowl. Cover. Place one half on a greased 15 x 10 x iy2-inch pan. about % hour. beaten egg and flour mixture. Cut in Fleischmann's Margarine with a pastry cutter. Turn out of pan at once. Cover. free from draft. bakers. When cool. until doubled in bulk. Cover with second half of dough. Seal edges well. in moderate oven (350° F.) 2 packages or cakes Fleischmann's Yeast. let rise in warm place. sugar and salt. beaten IV2 cups chopped stewed prunes 3 tablespoons sugar 3 tablespoons lemon juice V2 teaspoon grated lemon peel Punch dough down and turn out onto well floured board. turning to grease top. cool to lukewarm. Stir in lukewarm milk. Place in greased bowl.

let rise in warm place. Stir in lukewarm Decorate with whole blanched monds. Brush top of braid with melted margarine. stir in sugar. Beat 1 Scald milk. turning to grease top.) packages or cakes Fleischmann's Yeast. Punch down. raisins and chopped almonds until well floured board. but is glazed bulk. distributed. about 10 minutes. Sprinkle or crumble in Fleischmann's Yeast. about 50 minutes.Hoska It's is a spectacular braided enough additional soft bread from old Czechoslovakia. free from draft. Cover. Divide HOSKA Makes 2 breads ^Acup milk one piece into 3 equal strips about % cup sugar '/2 teaspoon (1 salt Vi cup Va 2 2 5V2 Va Va V4 1 1 Va Fleischmann's Margarine cup warm water (105°-115°F. Cover. salt and Fleischmann's Margarine. and decorated before baking to a beautiful with whole almonds that toast brown. Brush top with melted margarine. stir until dissolved. 2 eggs and 3 cups flour. let rise in warm place. form into a braid. until doubled in bulk. Place Fruit and chopped almonds throughout the tender bread provide delightful texture contrast. light flour to make a dough. Cool to egg and 1 tablespoon water lukewarm. al- Bake milk mixture. free from draft. Divide into four equal pieces. Place the 3 strips on a large greased baking sheet. i5 . Brush braided loaves with egg mixture. and delicately sweet. about 1 hour. Measure warm water together until well blended. It is in greased bowl. Divide % of the second piece into 3 equal strips about 12 inches long. into large warm bowl. Knead until smooth and elastic. active dry or compressed eggs cups unsifted flour (about) cup chopped citron cup raisins cup chopped almonds Melted Fleischmann's Margarine egg tablespoon water cup whole blanched almonds stick) 14 inches long. Form second bread with reserved dough. until doubled in not frosted. Turn out onto lightly floured board. Beat until smooth.) about 40 minutes. Form into a second braid and place on top of first braid. Turn out onto lightly Knead in citron. Stir in in moderate oven (375° F. Set two pieces aside. loaves will be well browned. With remaining dough from second piece make a third braid about 10 inches long and place on top of second braid.

stir until dissolved. salt and Fleischmann's Margarine.) package or cake Fleischmann's Yeast. Turn out onto lightly floured board. Arrange almonds on bottom. active dry or compressed 4 cups unsifted flour (about) 1 teaspoon ground cardamom V2 cup raisins V4 cup chopped citron V4 cup chopped candied cherries V4 cup chopped almonds cup milk cup sugar teaspoon salt cup (V2 stick) Fleischmann's Margarine cup warm water (lOS^-IIS'F. Measure warm water into large until ground cardamom. active dry or compressed 2 eggs. Stir batter Stir down. about 1 hour. Add beaten eggs and in Beat vigorously about 5 minCover. about 1 hour. until doubled in bulk. Cool on wire rack away from draft. it is frequently served for dessert. stir in sugar. Sprinkle or crumble in Fleischmann's Yeast. Sprinkle or stir crumble in Fleischmann's Yeast. navian countries.) about 50 minutes. free from draft. free from draft. Let rise in free warm place. about I'i hours. Beat until smooth. salt and Fleischmann's Margarine. until doubled in bulk. let rise in warm place. in raisins and grated lemon pour into casserole rind. Turn out onto lightly floured board. Measure warm water into large warm bowl. . Cool to lukewarm.) about 40 minutes. Cover. or as a special-occasion refreshment. and bottom well distributed. dissolved. 2 cups flour and Scald milk. Beat thoroughly. Bake in moderate oven (350° F. about 1 hour. until doubled in bulk. Punch down. Form into round ball.) 2 packages or cakes Fleischmann's V2 1 KUGELHUPF Makes V2 V2 V2 V* Vi 1 1 cake Yeast. Stir in enough additional flour to make a stiff dough. Bake ue in moderate oven (375° F. citron. Stir lukewarm milk mixture. let rise in warm place. let rise in warm place. Frost with confectioners' sugar icing and decorate with almonds and candied fruit. JULE KAGA Makes 1 large round loaf % cup milk cup sugar teaspoon salt V2 cup (1 stick) Fleischmann's Margarine V2 cup warm water (105°-115°F. candied cherries and almonds until Sprinkle fine bread crumbs over sides of well-greased 1 V2 quart casserole or fancy mold. Kaga is a Norwegian fruited a favorite spice in Scandi- sweet bread flavored with carda- mom. beaten 2 cups unsifted flour 2 tablespoons fine bread crumbs 14-16 whole blanched almonds '72 cup seedless raisins V2 teaspoon grated lemon rind Scald milk. until doubled in bulk. Stir in lukewarm milk mixture. where this cake-like bread was perhaps most famous. flour. about 10 minutes. utes.'0 JULE KAGA { Jule } «-{ KUGELHUPF } Kugelhupf is a rich cake-like bread made from a batter instead of a dough. place on large greased baking sheet. Carefully or mold. Place in greased bowl. Cool to lukewarm. Knead until smooth and elastic. Knead in raisins. Cover. turning to grease top. In Vienna. free from draft. from draft. stir in sugar. warm bowl.

Stir down and beat vigorously for 2 minutes. dampen slightly with cold water. Gradually add % cup sugar and salt. Add lukewarm milk. warm place. Press a small ball into each indentation. place. stir until dissolved. With a wooden spoon. ) . Form into smooth balls. Form into smooth balls. beat vigorously for 2 to minutes. V] center of each large ball. Beat down. Scald milk. egg yolk and flour 47 .) 1 package or cake Fleischmann's Yeast. turn soft dough out onto lightly floured board. free let rise in warm from draft. about 2 hours. Cream together. Divide into 2 pieces. active dry or compressed 3 whole eggs 1 egg yolk 3V2 cups unsifted flour 1 egg white individual brioches V2 cup and the other about weight of dough. Place in well greased muffin pans (2% x 1 Vi inches Cut smaller pieces into 24 equal pieces. cool to lukewarm. Cut larger piece into 24 equal pieces. Cover. sloping sides. Let rise in draft. but the most familiar form is the little bread with a cocky "top hat" and fluted. It takes shapes and sizes in France.< BREADS I ^ I FOREIGN I I ROLLS BRIOCHE { Brioche is a yeast-raised bread rich in eggs and shortening. about 50 minutes. many the creamed mixture. until more than doubled in bulk. one about weight of dough % BRIOCHE Makes 2 dozen V2 cup milk (1 stick) Fleischmann's Margarine cup sugar 1 teaspoon salt Vi cup warm water (105°-115°F. Cream Fleischmann's Margarine in large mixer bowl. eggs. dissolved yeast. Make a deep indentation in V4.) about 15-20 minutes. Cover tightly with aluminum foil and refrigerate overnight. sprinkle or crumble in Fleischmann's Yeast. free from doubled in bulk. Measure warm water into small warm bowl. Brush with a mixture of 1 egg white and 1 tablespoon sugar. until 1 tablespoon sugar Bake in moderate oven (375° F.

With razor. Its makes a special attraction with soups. Sprinkle or crumble in Fleischmann's Yeast. salads and soft entrees such as spaghetti or eggs.f. Return to oven. bake 5 minutes longer." «'*J FRENCH BREAD . make 4 diagonal cuts on top of each loaf. cups warm water (105°-115°F. it it may accompany any main It dish. Add salt and Fleischmann's Margarine. Place loaves on greased baking sheets sprinkled with cornmeal. seal edges by pinching together. about loaves 1 hour. r The French call their long." or "everyday bread. turning to grease top.) 2 packages or cakes Fleischmann's Yeast. roll Margarine 7 cups unsifted flour 1 1 Cornmeal egg white tablespoon cold water up tightly towards you. from accompanies the morning coffee or hot chocolate. Bake utes. free from doubled in bulk. Place in greased bowl. about 1 hour. stir until dissolved. slender loaves of crusty bread "pain ordi- They serve it at almost every meal.) 25 min- Remove from oven and brush with egg white mixed with cold water. free into large warm mixing bowl. let FRENCH BREAD Makes 2 2V'2 rise in warm draft. Roll each into an oblong 15 x 10 inches. Taper ends by rolling gently back and forth.. until doubled in bulk.'. active dry or compressed 1 Turn dough out onto 1 tablespoon salt tablespoon melted Fleischmann's lightly floured board.^t. Beginning at wide side. where it is used to "mop up" every bit of sauce or naire. through dinner." breakfast where gravy. it Because of crispness its bland flavor. 48 . Add flour and stir until well blended (dough will be sticky). Measure warm water from draft. Cover. may even appear at the dessert course when dessert is cheese and fruit. Cover.. in hot oven (450° F. until place. Divide into 2 equal portions.-. let rise in warm place.

let rise in warm place. Swedish Almond Buns are made by the batter method. salt and Fleischmann's Margarine. Add 3 cups flour. knead until smooth and elastic. Combine remaining V3 cup chopped almonds and 3 tablespoons sugar. Let rise in warm place. Bake until bottom is well browned. Blend. Turn out onto lightly floured board. Carefully place on lightly greased medium-hot griddle. divide in half. about 1 hour. Add egg and softened Fleischmann's Margarine.Qi 6 < BREADS > I I FOREIGN I .) package or cake Fleischmann's Yeast. into large warm bowl. meal side down. until doubled in bulk. beat until smooth. k9 . Punch down. Cover. Sprinkle or crumble Fleischmann's Yeast into warm Scald milk. or 300 vigorous strokes by hand. turn and bake about 15 minutes longer. cool to lukewarm. On board heavily sprinkled with cornmeal. warm bowl. Stir until dis- cup sugar. roll each piece to thickness of V2 inch. filling each approximatley V2 full. Cover. Gradually beat in remaining flour until smooth. Sprinkle mixture over tops. corn- Bake in moderate oven (350° F. free from draft. about 8-10 minutes. salt and Beat 2 minutes at medium speed on electric mixer. ENGLISH MUFFINS (Makes SO) \ SWEDISH ALMOND BUNS Makes 12 buns cup warm water (105°-115°F. and are especially fond of baked sweets to accompany their coffee. flavorful English muffins are now a popular breakfast and brunch treat in America. turning to grease top. They have a crusty texture outside. Place in greased bowl. active dry or compressed cups unsifted flour (about) Cornmeal Margarine. stir until dissolved. Crusty. water in large Measure warm water solved. Cut into circles with 3-inch cookie cutter. about 50-60 minutes. obtained by a coating of cornmeal. Spoon into greased muffin cups. softened % cup chopped blanched almonds 3 tablespoons sugar stir in sugar. free from draft.< {SWEDISH! ALMOND > BUNS J ROLLS I ^V^ f ENGLISH \ o: MUFFINS % I Swedes are a coffee-loving people. Add enough additional flour to make soft dough. Mix in V3 cup chopped almonds. until doubled in bulk. active dry or compressed V4 cup sugar 1 teaspoon salt 1% cups unsifted flour 1 egg Vi cup (V2 stick) Fleischmann's 3/4 1 cup milk 2 tablespoons sugar 1 teaspoon salt '/« cup (y2 stick) Fleischmann's Margarine 1 cup warm water 1 package or cake Fleischmann's 5'/2 Yeast. and may be classified as a "quick and easy" yeast treat. let rest on board 30 minutes. Sprinkle or crumble in Fleischmann's Yeast. Add Vi half the flour. about 15 minutes.) 20-25 minutes or until done. Stir in lukewarm milk mixture.

about 40 Bake in hot oven (400° F. free from draft. Cover. about 8-10 minutes. cheese and pickles. until doubled in bulk. or as a snack bread served with cold cuts. Sprinkle or crumble in Fleischmann's Yeast. Add 2 cups white flour and mix well. Cover. lukewarm. minutes.) about 30 minutes or until done. turning to grease all sides. Turn out onto lightly floured board and knead until smooth and elastic. 3 cups rye flour 2V2 cups unsifted white flour (about) Punch dough down. Shape into loaves.) 1 package or cake Fleischmann's Yeast. about 45 minutes. Serve warm with honey. salt and Fleischmann's Margarine. let rise in warm place. rise in let into a large mixing bowl. active dry or compressed rye flour to lukewarm water mixture. HIIVALEIPA (FINNISH BREAD) Makes 2 loaves V/2 cups hot water 1 tablespoon sugar 1 tablespoon salt 2 tablespoons Fleischmann's Margarine V2 cup warm water (105°-115°F. stir until dissolved. Beat until smooth. divide in half. HIIVALEIPA { } Hiivaleipa (pronounced hee-va-lay-pa) is one of the standard breads of Finland. Place in greased 9 x 5 X 3-inch loaf pans. Measure warm water into small warm bowl. cool to Measure hot water warm place.¥. free from draft. Stir in sugar. Add enough additional flour to make a soft dough. Place in greased bowl. Its substantial texture makes it ideal for use as lunchbox sandwiches. . Add yeast mixture and 50 until doubled in bulk.

If baking sheets are used. garlic and tomato sauce. INDEX Apple Crumb Coffee Cake Apricot-Date Loaf Barbecue Buns Basic Sweet Dough Batter Rolls Bear-Claw Rolls 13 37 22 31 Ingredients Jelly Triangles 5-7 43 36 Jubilee Coffee Cake Jule Kaga 13 Brioche Cheese Swirls Cinnamon-Apple Tea Ring Cinnamon Buns Cinnamon Crumb Coffee Cake Cinnamon Loaf Cloverleaf Rolls Coffee Kringle 35 47 35 33 24 34 37 24 Kugelhupf Lemon Cheese Ring Light-As-A Feather Doughnuts . Add biscuit mix. Filling 2 packages (6-ounce) sliced mozzarelta To make cheese Vn cup chopped onion 1 clove garlic. arrange slices of mozzarella cheese in crusts. chopped 2 cups tomato sauce 1 cup chopped salami or 1 filling.) for 15 minutes or until crust is brown and the filling is hot and bubbly. stir until distreatment with a yeast-biscuit mix solved. To Italian cup cooked sausage filling mixture. Divide dough into 4 pieces. Turn dough out onto board dough that's ready in minutes. Sprinkle or crumble in Italian favorite gets an American Fleischmann's Yeast. stir in one of the following: salami. Knead until smooth. White Bread (Standard Method) Whole Wheat Bread 20 20 21 Breads and Rolls Whole Wheat Rolls 24 51 Sweet Doughs .. Place on greased baking sheets or in shallow pie pans. active dry or compressed 2V2 cups prepared biscuit mix 1 well dusted with biscuit mix. make a standing rim by pinching the edge of the dough. Add salt and or 2 cans (2-ounce) anchovies. chopped or 2 cans (3-ounce) sliced pepper and spread on dough. doesn't love pizza! PRONTO J O^ PIZZA Makes Crust PRONTO U 10-inch pies % cup warm water package or cake Fleischmann's Yeast. Sprinkle with Parmesan cheese and oregano. about 20 times. mushrooms Vj and pepper to taste cup grated Parmesan cheese Oregano as desired Salt Bake in hot oven (425° F. beat vigorously. Serve in wedges. Roll each piece into a circle 10 inches in diameter.. sausage.. Mix onion.BREADS {PIZZA Who I « ROLLS I Measure warm water into large This warm bowl. anchovies or mushrooms. 46 46 36 22 33 34 23 32 37 51 11 Orange Rolls Palm Leaf Rolls Pan Rolls Peanut Braid Pecan Sticky Buns Pizza Pronto Raisin Casserole Bread Refrigerator Rolls Rich Dinner Rolls 44 12 Corn Bread Crescents Danish Pastry Date Braided Coffee Cake English Muffins French Bread Glazed Apricot Rolls Hiivaleipa 24 42-43 38 49 48 32 50 39 45 25 9-10 9-10 16-19 28-30 24 23 31 Rich Sweet Dough Rosebuds Rye Batter Bread Rye Bread Spiral Roll 39 12 21 Swedish Almond Buns Utensils 43 49 8 11 Honey Almond Cake Hoska How to Judge Your Breads and Rolls How-To Pictures and Directions Batter Breads White Batter Bread White Bread (Sponge Method) .