Page 2-A
Chowan Herald Kitchen
By Mildred Huskins
Just the aroma of
homemade yeast bread
baking in the kitchen makes
the mouth water.
Most of us remember
when our grandmother
made yeast bread every
Saturday ... crusty, golden
brown loaves cooling on the
kitchen table. These were to
be the family’s loaf bread
for the week. Os course, she
added corn bread and hot
biscuits from day to day, but
the yeast bread was
available for those
wonderful spreads she lined
up on the table every day.
More and more men and
women are back, now, to
breadmaking and having
fun and good nutritious food
as a result.
We had a most pleasant
experience yesterday when
we accepted an invitation
from the Extension
Homemakers to a “Bread
Plus” gathering for tasting
French bread along with the
“plus” which was of other
dishes which the community
leaders had made from
foods they had at home. For
instance, the table
centerpiece was a bowl
filled with a snow-white
cauliflower with its green
fan leaves a, bunch of
broccoli and several spikes
of asparagus, all of which
she harvested from her
home garden. She served
samples of the cooked
vegetables. Others had
brought the results of some
experiments they had
carried out in their kitchens
and these hints with the
rpcipes will be passed along
to the homemakers in the"
various communities.
•In this bicentennial year
tse Extension Home
Economists are reminding
hpmemakers of the pleasure
ajid virtues in making yeast
bj*ead and the samples
presented were for French
bfead. There have been
several workshops to give
rrfodern techniques to bread
making and, for variety,
they are suggesting French
bread, which is a favorite
with peasants and gourmets
alike in many parts of the
world.
• We were fortunate enough
to receive a pair of baguette
pans so we will surely have
t<j bake a batch of French
bread. These pans are
designed to make a long,
slender, round crusty loaf of
bread.
;We will try to get
permission to give you the
recipe for French bread
which we found to be of
excellent quality.
;In the meantime, here is
our recipe for Sixty-Minute
rolls.
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Sixty Minute Rolls
1 cup milk
1 Pkg active dry yeast
1 tablespoon sugar
3 cups sifted flour
4 tablespoons soft butter
% teaspoon salt
1 tablespoon melted butter
Scald milk and cool to
lukewarm. Dissolve yeast
and sugar in milk and add
one cup flour. Beat at low
speed for five minutes, add
soft butter and beat one
minutes, add half cup flour
and salt. Turn out on board
with remainder of flour and
knead well. Cover and allow
to rise 30 minutes. Roll out
to one-foUrth inch thickness
and cut with floured biscuit
cutter. Dip knife handle in
flour and crease across the
center of each round. Fold
over, crease edges and
brush with melted butter.
Place on greased baking
sheet and let rise in warm
place about 15 minutes or
until double in bulk. Bake at
400 degrees 15 to 20 minutes.
Makes aboht 30 rolls.
Pull-Apart Loaves are
perfect for family meals or
outdoor barbecues.
Pull-Apart Loaves
s'/2 to6'/ 2 cups unsifted all
purpose flour
3 tablespoons sugar
2 teaspoons salt
1 pkg. active dry yeast
V/2 cups water
V 2 cup milk
3 tablespoons margarine
In large bowl mix two
cups flour, sugar, salt and
undissolved yeast. Combine
water, milk and three
tablespoons margarine in
saucepan. Heat over low
heat until liquids are very
warm. Gradually add dry
ingredients and beat two
minutes at medium speed.
Add three-fourth cup flour.
Beat on high two minutes.
Stir in enough flour to make
stiff dough. Turn onto
lightly floured board and
knead until smooth and
elastic. Place in greased
bowl and let rise until
doubled in bulk. Punch
down. Divide dough in half,
cover and let dough rest for
15 minutes. Roll out half to
rectangle. Brush with some
melted margarine. Cut into
four equal strips, eight
inches long. Stack strips.
Cut into four equal pieces,
two inches long. Place on
edge in greased loaf pan so
that layers form one long
row. Repeat. Cover and let
rise until doubles in bulk.
Bake at 400 degrees about 30
minutes or until done.
Remove from pans and cool
on wire rack. Makes two
loaves.
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THE CHOWAN HERALD
Thursday, June 10, 1976