Bread and Rolls Page 21

SOURDOUGH BREAD

Combine in sauce pan: 1 qt tart buttermilk, 2 tbsp. salt, 6 tbsp. shortening. Bring to steam heat only. Cool. In a 2-cup measuring cup combine: 2 pkg. dry yeast, 6 tbsp. Sugar and 1/2 cup warm water.
By the time the milk is cooled, yeast mix will have grown enough to add to milk mix. After mixing together, gradually add approx. 10 cups flour, to give a workable dough. Pour dough on a floured board. Knead for 10 minutes. Let rest in original dough pan, for 45 min. or until double in bulk. Punch dough down, and divide into 3 equal loaves. Fit into greased bread pans, rub top of loaves with butter or margarine. Let rest (rise) for 45 min. Suggested baking time: 30 min. at 375 deg.(this may differ slightly - depends on how well done you like your bread, or whether you bake the 3 loaves in one baking pan.)

Udine Wing



BREAD STICKS

To make bread sticks, use 1/2 the French bread recipe. Add 1/2 lb grated cheese and mix. Let raise until double. Roll thin -- let rest 5 minutes, and the dough will stay in place as you cut thin strips and shape. Put on baking pan, let raise until double. Bake until done.


Erma Zanni



OATMEAL BREAD

2 yeast cakes in 1/2 cup warm water
1 teaspoon sugar
1 1/4 cup boiling water poured over 1 cup oats,
1/2 cup molasses
1/3 cup shortening
1 tablespoon salt
2 beaten eggs
6 1/4 cups flour

Soften yeast in water, combine next 5 items, cool and add eggs and flour. Knead for 10 minutes, raise double in bulk. Put in loaves and sprinkle oatmeal with egg whites. Bake 375' 40 minutes.

Edith Haws