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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Jan 28, 1981
Page
15
The article outlines three basic yeast dough methods: dissolving, non dissolving, and refrigerated. It notes preferred methods among bakers, warm water temperatures for dissolving, and higher liquid temps for non dissolving. It highlights overnight prep and sugar rich doughs for sweet breads and rolls.
Instructions outline a two loaf style wheat germ lattice bread. Includes active dry yeast water temperatures and rising times, dough handling, shaping into eight inch round pan, lattice topping with dough ropes, egg wash, baking at 350 degrees for 45 to 50 minutes, and yield of one loaf with egg wash recipe.
Recipe outlines boiling water, oats, shortening and molasses blended with salt, yeast in warm water, eggs, and flour to form batter. Dough rises about 1 1/2 hours, then bakes at 375 degrees for 50 to 55 minutes in a greased coffee can until brown and hollow sounding.
This text provides two bread recipes using buttermilk and rye bran. The first yields five loaves, with steps for sponge, kneading, rising, shaping into five leaves, and baking at 375 degrees for 35 to 45 minutes. The second yields two loaves, using molasses and rye flour, with steps for mixing, kneading, rising, shaping into two round leaves, and baking at 375 degrees for 30 to 35 minutes.
Step by step bread making for Cuban style loafs with sesame topping. Details cover ingredients, kneading, rising, shaping into two loaves, scoring, baking at 400 degrees for 40 to 50 minutes, plus variations for cheese and raisin breads with adjusted salt and extra toppings. Includes tips and yield.
A detailed method for making French bread using active dry yeast. It covers dissolving yeast in warm water, mixing with salt shortening and flour, kneading until smooth, two rising periods, shaping into a loaf, scoring, brushing with egg wash, final rise, and baking at 375 degrees with a final 25 minute bake.
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