Bread and Rolls Page 20

BUTTERMILK BREAD

1 cup buttermilk, scalded (do not let boil)
1 cup warm water
1/3 cup melted shortening
1 yeast cake
3 tbs. sugar
2 tsp. salt
1/3 cup melted shortening
1/4 tsp. soda (this is very important)
Add to 3 cups flour and sift good)

Add to mixture of milk and yeast. Stir well, then add enough flour to make stiff --- about 2 1/2 or 3 cups more flour. Let raise good once, knead down let raise again for 25 minutes. Divide dough into 2 loaves and bake at 375' or 400'. Yield 2 loaves.

You can make buttermilk by having 1 cup buttermilk as a start, then add 3/4 cup powdered milk and 1 tsp. salt to 1 cup water. Keep in fridge till needed.

Merle Garrett


WHOLE WHEAT BREAD

5 to 6 cups whole wheat flour
1 cup white flour
1 cake yeast or 1 pk. dry yeast softened in 1/4 cup warm water.

Place in mixing bowl
2 1/2 cups warm water 110'F.
1 tbs. salt
2 tbs. molasses
1 tbs. salt
1 good tbs. honey
2 tbs. shortening
1 cup dry milk

Add 2 cups of whole wheat flour and 1 cup white flour, beat well, Then add the soften yeast. Add remaining whole wheat flour to make a soft dough. Mix with spoon until dough forms into an elastic ball in bowl. Cover and let stand 10 to 15 min. Put dough on kneading canvas and knead for 10 min. Have dough as soft as you can handle it. Put dough in oiled bowl and cover. Let rise for 30 to 40 min. Mold into loaves and let rise. Whole wheat bread will be ready for baking sooner than white bread. Bake 50 min, in 375' oven.

Rhea Vance