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i nn them
MYSELF!"
By
NANCY CRAIG
Heard »t 1:15 P.M. EST,
Mom. Fri.. on ABC.
(Recipe* te»ted hy the
Macfadden Kitchen)
RADIO MIRROR
FOOD COUNSELOR
Overnight Success
Remember the joy of eating fresh bread or rolls — just an hour out of the oven, and still hot? When I was a youngster, every Saturday morning was bread-making time. Each of us was given a piece of dough to bake just as we wanted. The rich yeasty smell kept us all in the kitchen. We were allowed to eat the first warm slice off the loaf, spread with lots of butter. We made rusks, too — crusty rolls which we decorated with currants to make a face or our initials.
Now my own child enjoys the same thing. At least once a month during fall and winter, I make my own bread or rolls. It's so much easier now. Packaged yeast and hot roll mixes do simplify the job. When I want to make dough today and bake tomorrow, a "refrigerator recipe" is the answer. Homemade rolls and bread are a family treat — and a treat for company, too! And, with a good recipe, it's easy to appear to be an expert.
Refrigerator Rolls
Makes about 2 dozen large rolls.
Combine in a large mixing bowl: 1 cup boiling water 2 tablespoons shortening
1 teaspoon salt Vz cup sugar
Cool until water is lukewarm. Meanwhile, soften:
1 package yeast in % cup lukewarm water When yeast has stood 5 minutes and water mixture has cooled to lukewarm, combine. Add all at once:
3 cups sifted flour Beat until well combined. Then beat in: 2 eggs
Add as much as possible of remaining flour.
Let this sponge set at room temperature 1 hour, or place in refrigerator, cover with waxed paper. It will store up to four days. Knead and roll out on lightly floured board. Cut with floured biscuit cutter. Place on greased baking sheet, and let rise in warm place, covered, 2 hours, or until doubled in bulk. Bake in a moderate oven (350° F.) 15 to 20 minutes, or until well browned.
Rusks
Makes 3 dozen rusks
Scald, then cool:
Add to this: 2 packages yeast
2 cups milk
1 tablespon sugar
Stir in:
3 cups sifted flour
Beat well, then cover and set aside. Let rise 1 hour. Then beat together: V2 cup butter 1 cup sugar
Add to sponge. Then beat in:
1 egg Vi teaspoon salt
1 cup currants, well floured and as much of remaining flour as possible. Turn out on floured board.
Kneading: With the palms of your hands, flatten the ball of dough into a rectangle. Fold this rectangle back on itself, and swing it one quarter turn. Repeat — flattening, folding and swinging. Sprinkle more flour on board and hands as necessary. Knead about 10 minutes, or until dough is smooth and satiny and springs up when you touch it. Place dough in a greased bowl. Cover and set in warm place to rise about
2 hours, or until doubled in bulk. Then turn out on floured board. Shape into rolls as di
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RADIO MIRROR FOR BETTER LIVING
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