FRENCH BREAD
In large bowl put:
1 tbs. fat
1 tbs. salt
2 T. Sugar
1 cup hot water
Stir:
Add 1 cup cold water to make luke warm. Blend in 1 yeast cake dissolved in 1/3 cup warm water.
Add:
6 cups flour sifted, blend well. Knead on lightly floured board for 5 min. Place in greased bowl and cover. Let rise til double in bulk. Shape in long rather narrow loaves. Place on greased baking sheet, let rise double. With sharp knife make 3 diagonal cuts across top of loaves.
Bake 350' for 45 min. Makes 2 loaves.
Maxine Powell
LIGHT-AS-FOAM ROLLS
1 pkg compressed or dry yeast
1/4 cup sugar
1/4 cup lukewarm water
1 cup scalded milk
1 teaspoon sugar
1 egg, well beaten
1/2 cup shortening
3 1/4 cups sifted all-purpose flour
1 3/4 teaspoon salt
Crumble or sprinkle yeast in lukewarm water in small bowl. Add 1 tsp. sugar and mix well. Set aside. Put shortening, salt and 1/4 cup sugar in large bowl and add scalded milk. Stir until dissolved. Cool to lukewarm. Add egg and yeast and mix thoroughly. Add flour gradually, beating after each addition until smooth. Cover and let rise about 1 1/2 hrs. Stir down with spoon. Cover and let rise 1/2 hr. Spoon batter into greased muffin tins. filling them a scant 1/2 full. Brush tops with butter and sprinkle with sesame seeds. Let rise 20 min. Bake in hot oven 425' 12-18 min. Makes 22 rolls.
Ada Peterson
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