Bread and Rolls Page 12

CINNAMON PUFFS

2 yeast cakes
1/2 cup warm water
1/4 cup sugar
Combine and let stand 5 min.
3/4 cup luke warm milk
1/2 cup shortening
1 tsp. salt
2 eggs
3 1/4 cup sifted flour
1 tsp. vanilla

Coating mixture
1 cup sugar, 4 tsp. cinnamon. Mix and leave in bowl. In large mixing bowl combine milk, shortening, salt, eggs, yeast mixture and half the flour. Mix 2 min. with electric mixer until smooth. Add remaining flour, and vanilla, beat 2 min. more with spoon. Drop 1 tablespoon butter into well greased muffin tins. Let rise double in bulk. Bake 375'15 min or until golden brown. Remove from tins. Dip top and sides into 1 cup melted butter, then into sugar and cinnamon mixture.

Beda Peck

BREAD

Soften 2 yeast cakes in 1/2 cup warm water.
Combine 1/3 cup shortening
2 tbs. salt
1/3 cup sugar
2 cups hot scalded milk
Add:
1 1/2 cups cold water to milk.
When cool, add yeast and 11 or 12 cups flour to form a stiff dough. Knead well. Let raise in warm place until about double. Punch down, cover and let raise. Mold into 4 loaves and let rise again until double. Bake at 375' for 45-50 minutes or at 400' for 30-35 minutes.


Erma Zanni