PARS()NS

BREAD

BOOI(

A celebrationof the art of baking bread and the great bakersof New York Gity by studentsat ParsonsSchool ol Designn who madethis book: DavidBlumenthal, Vicky Coleman, ChrisGrana, Sherry Gutberlet,Peter Matleq Ed Mazzola,Fran Rappaport, Dot Scolt, CarolynSieverc,Pat Valle, BonnieWeber, and Cipe PinelesBurtin,faculty.

Harper& Row,Publishers London New York,Evanston, SanFrancisco,

Dedicatedto all who love bread

Parsons Bread Book Copyrisht @ 1974 by ParsonsSchool of Design All rights rcserved.Printed in the United States of Ameica. No port of this book mny be used or reproduced in any mnnner whatsoever w it ho u t wri t ten petmission except in the cqse of bief quotations embodied in critical articles and ieviews. For inlbmation address Harper & Row, Publishers, Inc. l0 East 53rd Street, New York, New York 10022. Published simultaneously by Fitzhenry & Whiteside Limited, Toronto, Cqruda.

ISBN 0-06-013282-5 Libroty of CongressCatdog Cad Number 7114280

lngfedlents

From variousnationalities: Zito's Bakery. . 6 G o l d e n B a k e r y . . . . . .. .1. 0 LazzaraProducts. . . . . . 14 . P a r i s P a s t r yh o p . . . . . . .18 S A . O r w a s h e r l n c . - . . .. . . 20 T o u f a y a n B a k e r y . . . . . . 24 Interbaco. M o s h a ' s B a k e r y . . . . . .3 2 ' . M a g i c M o m m y . . . . . .. . 34 . O l s e n 'B a t e r y . .. . . . . . . 3 8 s ParisiBakery . 12

From paletteto palatei Pegg I ehrecke. WhoieCrair. Bread - . . . . . . . . . . . 44 . EdgarLevy, French Bread . 46 Jessica Lerry, French Bread. 47 Dorothy Maas,Party Bread 48 Amv Norman. Challah . . . 50 uratn rrancesca Dursess. lYe r d B r o wB r e a. . . . . . . . 5 l n MagdaSurmach.flkrainian d a s t e ra s k. a . . . . . . . P . 52 Evalyn KaufmaqMother's B r e a d . . . . . . . . . . . . . GayleClark, Whole Wheat 54 Breadand Challah Bread. 55 Cleo Fitch, EggBread . . . . 56 Freida S. Gates,Extra-Healthy W h o l h e aB r e a d . . . 5 7 W t . Christire Russo,Fast Night B r e a d . . . . . . -. . . . . 5 8 MichaelJ. Ruffino, Easter B r e a d . . . . . . . . . . . . . Roger Shepherd, Cornell Whole-Wheat Bread . . . . 61 Jalet Kusmierski and PaulCastelano, A:rgeles Los Unyeasted Bread. . . . . . 62 Bread .. 63 Kim Elam,Banana Louis Valle, Gadic Pizza . . 63 CarlosDarqueaand Amy Braydon, Sweetand Sour Bread . . . Judith Gilmartin, Passion Fruit Cornbread 6 5 Bill Barrett, Wheat Germ Bread . . . 65 Bonnie Weber C .. 5 3 i n n a m o n B r e a d . . . .66 ClaraParra, CubanBread. . 66 Jo-Ann Scozzafava, PeanutButter Breadand . 67 M i x i n gB o w l B r e a d . . . . 6 8 JamesCook, Mrs. Kane's Irish SodaBread 69 PeteMattes, Bread. . 69 Cheese Casserole 6 0 Kaplow,AdobeBread 7 0 Nancy Katharine Chafee, D a t e - N u t B r e a d . . . . .7 0 .. CarolineSievers, White Bread 7l

bread

This book evolvedfrom a project gallopingconsumerism than their trated,andproduced this book in publication design,assigned revival of the traditional crafts. during a hectic three months in The baking ofbread has been ihe springof 1973 participated by internationally-known artone of the most popular. This, director/faculty member Cipe in an experience that was creative in PinelesBurtin to her olass our coupledwith the knowledge on many leYels. this edition of As departmentof Communication that there is still a viablebaking ParsonsBread Book goesto press,most of them are graduates tradition in New York and in Design.Each spdng term Ms. Burtin's classhashad the respon- many other cities and towns,led working asdsigners and art sibility of producing a yearbook the studentsto explore this directo$ in the New York pubfor the college.This year it was subjectas an expression thbir lishing and advertisingindustries. of their decisionthat the book concernfor a more honest world. It is gratifying to all of us at should deal with material that Then too, a good loaf of bread is Parsons know that this book, to was representative student of almost a work of art -there is first publishedin a very limited inferestsand valueswithout nothing that quite compares being stdctly autobiographical. with the experience seeing, studentedition and representing of three aroma-filledmonths of touching, srnelling, and finally Bread (the title under which photographing, tastinga freshly baked loaf. And all-nightbaking, this book was originally pubwriting, designing,and tasting, ifyou havebaked it yourself, lished) was the result. Thereis thesesatisfactions increased will now reacha wider audienceare nothing except political activism manyfold. that better demonstrates the David C. Levy desireof today's young people So the,students who wrote,. Dean,Parsons School of Design photographed, to changethe "plastic" world of designed, illus-

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Dakmgat zrto s rs :.,'';tr, a family tradition, but will it all end when
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JuliusZito andhisbrother . retire?

Zito's Bakery Street 259 Bleecker NewYork, NewYork 2r2lw A 9-6139

hundred years ago and are fueled with coal since the Zitos feel gasand oil kill the taste of bread. Baking is done by hald. Three work shifts prepare the dough for ' the finished loaves virtually April 4, 1973,, arou,'6 the clock. orr Wednesday, Zito's Bakerv was Dackedwitti congralulatingbakery A long-time customerwho descugtomers Julius. and cribeshimself as a world traveler ownersFrances. said that Zito's bread is simply CharlieZito on'their recent appearancein a -ly'ewYork Mag- the best he has ever tasted. He credits its fabulousflavor to the tme article, The customers greeted the ownen by theii first ovens ihat are useil, where the jokes, antl .breadis placeddirecdy on top names;warmwishes, tips about how to rcmain in the of the hot bricks. The limelight were exchanged.' was atmoslphere so fiiindy and Julius Zilo feelsthat sincehis t"s coitagious.son is in medical school and his 'd"yelter *um iit"ir*itltt

w-hen he is of "i ttt"it pt*l,ti t"i"tion for for"ty- in-danger closing retire. also He "iehiv.iir. "na trtius Zito was' andhisbrother foresees totallyautobe- unhappily U&n itt rtl. t.tl "partrnent ' matedbakeries the futureif in t inOtt ertore. youngpeopledo not become involvedin local-home bakeries The Zitos believethat breadis is goodonly whenit is madenatur- wherethe bakingprocess done in ally. The two brick ovens the manually,and the doughis lovby basement wercbuilt aboutone inglykneaded hand.

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isa teacher, business his

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Top Row: One baker weighs the dough for the other bqker to knead it into the desired shape. Wholewheat loavesbeing pLacedin the hesrth ovens on a long woodenpeel. 8

"the best in bagels Brooklyn"

Golden Bakery 533 Kings Highway Brooklyn, New York

2r2lDE9-9834
"The

best bagelsin Brooklyn" is a tribute worthy of note, and the bakersat l,ouis Schilowitz's Golden Bakery work constantly great. 1okeep their bagels A bagel,defined by the dictionary as a "hard, glazeddonutshapedrol1," comesin seven varietiesat the Golden Bakery. The plain, onion, garlic,sesame, poppy seed, salted, and pumpernickel rings are baked daily until 6 PM. One hundred and twenty-five dozenbagelsare madeevery day and the store is open from 8 AM to 10 PM seven daysa week. At the Golden Bakery,bakers fiIst preparethe dough, then shapeand set it ilto wooden boxes that have been sprinkled with corn meal to preventsticking. The dough is then left to dse. After two hours, it is placed in a retarder. Whenit is finally time to bake tle bagels, they are first placed in boiling water for two minutes to make them shine.Next, they are thrown onto a slide.Each baker then takessix bagelsfrom the slide and puts them on a long, rectangular board where they are seasoned, last, they are At placedin the oven.

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There are three stepsfor bLking bagelsI ) Shaping and forming the bagels;2) Boiling them for 2 minutes;3)Just belbre enteringown, bagels are sessonedwith poppy seeds, sesameseeds,gdrlic, or salt.

yearsago,in Seventy-two the back of another store, the Lazzarafamily opened a bakery which made deliveries in a horse-drawn wagon. As their reputation grew, differand business

ent membersof the fanily were broughtin to distribute advertisingleaflets and work in the bake'ry. The family tradition was vital,and eventoday,despite modern machineryand

baking rrrethods,young bakersmust lean every step of t]le business from the what to the customer.The LazzaraBaJ<ery guardsits famousrecipesasthough they were gold. The bakery produces

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one hundred and seventy-four different kinds ofbread, and work continuessevendaysa week, twenty-four hours a day. Lazzata Bakery is the largest of its kind in the entire \ /orldThere are three plantswhere th

actual baking is done, and Lazzara Breadis sold in New York. New Jersey,Pennsylvaaia. Connecticut and Maryland. The bakery alsosuppliesschoolsin New York, and army, navy, and air force and hospitals.

I-azzara Producls 45 Park Street Paterson,New Je$ey 2011742-2424 17

a new life stylefor Harry Appel

In 1964, Harry Appel bouglt the Patissede Pa-risienne, now the ParisPastry Shop; from CharlesBurdl. As the formdr general salesmanager of a metal company,Mr. Appel must have seemed unlikely candidate an for a baker. Despitethis, and without any forrhal training, he investedhis life savings and took the plunge.

That was nine year$ day, family and staff have paid off. Paris ucts arc sold to caterers, c clubs,Bloomingdale's, shops,and the Jugtown tain Smokehouse chain out New Jerseyand New Bread baking, a small

the Shop's is busbess,

traditional French

Mr. Appel's excellent

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beenservedto the even

turdes, rabbits, wreaths and snakes. sourdoughbreads His 'r andthe presidential 0ong or round) don't try to in tle White House. copy the famous San Francisco sourdough,Appel's specialsourthat a smallbakery dough recipe accentsand comn't compete with larger plementst}te taste of cheese. by simply selling plain , IJary Appel calledupon The aroma of sourdoughcan be overwhelming, but as with good to resources make his moredistinctive.His in- wine, taste improveswith age. Meeting Harry Appel in his shop in paintingtransformed amidst its heady baking smells; of breadinto alligators,

of Duke Duchess and

a visitor is struck by the gentlenessof this sensitive and skilled man whose work has beencommendedin the RldgewoodNews, TheNew York Times,ar.d The SundayNews. With more business than his hands canhandle, Harry Appel "I says like to thinl of our product asa comparisonbetween a fine oil painting and a print of the same."

ParisPastry Shop 171 East RidgelvoodAvenue Ridgewood,New Jeney 201/44s-8880

our investigationof Orwasher's beganwith a good look at their L916hearthovens.

A. Orwasher,Inc. 308 East 78 Street New York, New York 2\2lBU 8-6569 The bakery itself maintainsthe simple,gentle quality of a.turnof-the-centurystore, Bread that is ready to be sold is stackedon shelves and displayedin counter baskets.The bakery walls are white with segments wood of paneling,reminiscentof a woodframe hou'se. The courtesyand warm welcomeeachcustomer add the final perfect The bakery sellsbread for every receives touch. type of taste. Rye bread,corn, potato, and whole wheat bread, Mr. Orwasher's bread can be challah,and raisin pumpernickel bought in many of the small are all madewithout additives food storesin the neighboror preseryatives are sold and hood, aswell asat the bakery by weight. itself. Nostalgiaand a sense "old of world" charm pervadethe OrwasherBakery on east78th Street,New York City. Run by A. Orwasher and his sister, SarahRubin, the bakery offers its customers many different kinds of bread,baked in the same1916 hearth oven first usedby Orwasher's father.

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Top: The dough is rolled. Next it is kneqded and shaped. Some bread is baked in small baking dishes. Finally it is reqdy to be sold.

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oufayan
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Bakery Blvd. redv

New Jersey

131
Bakeryis owned rrated the Toufayan by ArthurToufayan,the thefamily, hasbeen for forty-seven wasbom in Tur-

to Erypt after the of 1915. was It there

setup a bakery which he

until1962whenhe
America. After he and got setded,the Touwasre+stablished

New York, usingthe

and baking methods odginal bakery in :cialbakeryproduces "hollow MiddleEast

called Thehistory Pita. Bread dates backabout

yars.Its odgin is and its endudng has beenattributed to of its ingedients. fayan Bakery alsobakes wheatPita that is sold healthfood stores. breads made withare preservatives, Meat pies, pies,fumenian pizza, icks, and an Armenian bread calledLavashare

at the bakerywith the Mn. Toufayan, Sr. atToufayan Bakery is onsix days week,for a
to tenhours a day. The employs eight people eachperform any of requiredto bake the

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Top: Dough for Pita brcad is flattened. Pita dough is rolled. into balls 'on a specialmetal sheetand transkrred to storage trq)s, Pita dough is flrttened. agsin.

Bottom: From trays, dough is placed on baking sheetand put in ovent Hollow pita dough rises to mak e Toufq.y \ di stinc tive an bread.

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secrecy not the only ingredientin the baking is of French breadat Interbaco.

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Top: ingredients for dough are mixedDough is divided and set asile Jor about I0 minutes before rolls are made. Middle: Dough is shaped by machinesnd placed on linen cloth. Bottom: breadand rclls are removedfrom oven,

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Interbaco 455 EleventhAvenue New York, New York 2121594-1813 Meetingthe bakersat Interbaco wasaboutaseasyasenteios anv federally guarded nuclearwiap-ons testingplant. First, there wasthe forbidding warehouse, with a dinrly lit secondfloor and no welcomemat outside. Then camethe two strangers, matedalizingfrom the darkness to greetus, and the hurried phone call in a nearby booth when our idettities had been established. Next, the key to the building was tossedout of a secondfloor window as we drew near the warehouse, and hnally, miraculously,we reached the inside of the plant, where bakersproduce thesefamous breads.

Top: Rolls set on board to rise. Bottom: Cutting dough with scissors make Empire bread. to

Dough is put on belt before entenngoven,

La Purisienne is removed from oven and placed in crates for delivery.

Removing Versailles from oven.

ChristianDomerqueis the managerof Interbaco which obtains its vital, sophisticated equipment from a French company called Pavailler. Each day, Interbaco produces one thousald dozen rolls, one thousandParisienne loaves,four hundred and fifty-two Empire breads,four hpndred and sixtyfour Versailles and five hundred and eighty three Baguette loaves.All of thesefamous breadsare baked from the same Interbaco dough mixture using flour, water, salt, and yeast. Intertlaco'sreputation is outstandingand the bakery bakes the bread servedin restaurants in New York. It also supplies American supermarketchains like Sloan'sand DAgostino's. The PavaillerCompany intends to useits New York Interbaco baking operation as a training school for future franchised French bakeriesacrossthe U.S. At present,classes ten bakers for at a time-canbe accommodated oyer a fifteen-daytraining period.

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tne neon wlndow srqn

boldly proclaims "Mosha's Bakery."

Mosha's Bakery 170SytheAvenue Brooklyn, NewYork 212lEV7.7049

The inside ofMosha's Bakery is devoidofthe counter, cash register,window displaysand high glass cabinetsthat usuaily a very content-lookingman who sits behind a desk.On the walls behind him there are two telephones,variousdiplomasand awards,and a number of pictures that were painted by his grandchildren. fact, the only In thing that leadsyou to suspect

you are actually inside a is the bold neon window "Mosha's Breads," But Mosha'sBakery is one Iast of the old-time bakedes, where all the work is done hand. Ard walking the back ofthe store, the itselfis firally revealed. Threebakers,working fluorescentlighting, keep w over the bread dough which naturally fermented and req a twenty-four-hour check. Bneaththe street floor thel are actually baked in brick o They can weigh from two t0

Bakery identifya bakery. their place At Mosha's thereis In for thercis only the owner Sam Erde,litde machinery baking

SamErde holds one of his unique breads, Top Right: Bskers knead and mold bread dough.

ls, and thd average aboutfive pounds, that the larg-

andsmell tretter
take longer to bake more flavor and developed within the doesa limited re-

NewYork likeZumZum's,
s, Tte Clip Joint at Hjlton and Improvi/asstartedin 1890, Erde's father and found an envelope sevelteen dollars on anddecidedto open

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d work and love d their own d of rnaeicto breads

agic Mommy

cooKlestor ner chlldln and dreir friends. the time.her At Oncepeopletried Maeic enchanring crealions earned her , Mommy bread. ereaidemand a the,name"Magic Mommy" for ir grew. In ord;r to handle anc Ine bakeryth_at subsequent-lhe increasing numbers or_ of ly developed the family's on ders,the Karpes built a speciai

i:H:,' uniquebakery,started_more *".i,o*"""rif,rf ,f1-;;;;;5;" thanse-ven agowhenRobinencouraged to markel years her the Karpg b9ear1 bake to cakes and bread in-local neatnfoodsiores.

..Masjc 14ommy... th.K.,p.,' ::.",ll:"*i,gj:fil:l.

Hard work, experimen tion, ta and loveare |,he ingredients lhat make magicshapes the bakerv at " ownedand operaled Robin bv and Kennetr'Lee Karpi.

Stony Hollow. New york farm. wascalledMagicMommy too. Robin Karpe.s concernfor nulri_ liousas_well appetizing as food

bakery extensionoff the back of their house.Somecommercial equipmentwas alsobought, but the basicingredientsand odginal recipesremainedas they had been in Magic Mommy's own kitchen. Tlib commitment to good health is part of the Karpes'life style, and MagicMommy breadis baked accordingly.No preservativesare addedto the stone ground flour or to the final possible,the product. Whenever natural ingredientsare grown on the Karpes' own farm, Carrots, dill and onions are grown here, Magic and when in season Mommy collectswild mushrooms in the local woods and shallotsfrom the streambeds 'througlr their that meander farm. Goat'smilk, considered finer than cow's milk, is producedby the family's own animals,and their chickenslay that are neededto bake the eggs the bread. The people at MagicMommy bake'onethousandloavesa night, slr nights a week. The bread is sokl in many health fgod storesand gourmet shops. Bloomingdale's sellsMagic Mornmy bread in all five of its branch stores. Specialtyitems from Magic Mommy include animal sculptures, a bread basketfilled with little mushrooms,and a twentypound mushroombread that can be usedfor a party. MagicMommy will soon be conducting tours ofher kitchens for peopleinterestedin baking bread. for Bakingclasges chiklren will in also be held on the premises the future.

Top : Dough being kneadedFinished bread is weighed. Breqd is removed from mold. mushBottom: Gl.Lzing room btead with butteL Bread cooling. Glazingloaves,,

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Olsen's known for is Swedish limpa, mellen bread. and kneipbread

Olsen'sBakery 5722 8th Avenue Brooklyn, N.Y. 2r2lGE 9-6673

Roy Olsen,Thoralls son,helps Olsen'sBakery, in Brooklyn, his father in the store each makesall its specialScandinight. The bakery employs navianbreadswith natural ineight bakersand six other gredients. Norwegianfood somedelicatessens, people to work inside the shop. storesand aswell asOlsen'sitself, sell prodkneip bread (light Although the baker's Scandinavian ucts are mostly Scandinavian, pumpernickel)and verter, himself cameto hvete and milke kakes(special Thoralf Olsen the United Stalesfrom Norway. sweet breads). He bakesSwedishLimpa (long 1oa0and a speciallight rye bakery This Scandinavian bread,in addition to the Scanhasexistedfor sometime, but dinavianproducts for which Thoralf Olsenand his family his bakery is farnous. have only run it for six years..

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To nake his Scandinavian speciolties, Olsen's bakersfirst weigh the dough. Next it is kneaded, then rolled out, and phced in baking pans. The top of each kaf is scored and coated. Finally, the bread goes into the oven.
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life eans the family arisi

Bakery MottStreet York,New York

6-63' 7I
-one yearsago,Vincent opened bakery which a to belonged his family ever His sonJoseph,and 's son Robert (the curowner), havekept the flavorof Parisi's orlginal alivefor more than half a . And when Robert's two are Frankand George, old the Parisibakery will to them. family brkery old-style about 5000 loavesof eachday. It is open 24 a day,andwork is done twoshiftslfrom 9 AM to andfrom 3 PM to 6 AM. PM endifferent types of bread baked Parisi's: at butter sweet bread, regular bread,long french bread, roundbread,seeded breadand whole wheat of Pa si'smost famous french arefor seeded andwhole wheat bread. FrenchBread cup or warel oz. salt lb, s white llour bread,then let rise for hour.Shapeinto long hot, kt riseagain,add sesame i to top half, creatingcenter Bakein oven at 350" for 30minutes. WheatBread cupwater oz. salt lb. yeast wheatflour I breadat room temperfor 1/2 hour. Then shape pan and let d in greased for 25 minutes. Then bake oven for 25-30 minutes. 350o

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PegryLehrecke Whole GrainBreatl

crock (or Al1 of this wasbelievedto sanc- frightfully long, do not loseheart. 4. An earthenware pot) for nursing along and st tify the common life and labor Most of the work-hours are put your sourdougfu culture, large in by yeastand oven. Your own and to relate the gifts of the Our family hasalwaysconsidered earth to the gifts of faith. enoughfor 3 quarts. involvementis limited and flexbaking bread one of the basic ib1e. The heavenlysmell 5. Rubber scrapenfor keeping I besar bakins immediatelv human activities.My most vivid the orvoui i;,h. ii;ia memory of GrandmaBosworth's ;r;ru;;fi *n1ry.\i:*i,^il-""":T119.^ inside sourdough feelingof yeastdoughcomingto por ridy. ;;;; ;;;;; ;?;;, i;i;;. is the huge,black farm kitchen your nanos'me nose-unghushand could llle ln woodbuming stovewhich never Mv continenial rlng f.i"in.tion of experimentiig Preparation:for your sourc scircelv be expectedto tolerate went cold..Duringthe day the "non-food" masquerading *ih ;t;;;J;;sh poi "ni uuoui slarter'vou caneitherbegI -rr,. warming oven provided the best l.he pi.tt*.?it . ft.tt to"t 2::1"['t#": [::\d;/"ili) *. -, under tIIe name or bread this --ougfi ot in under name bread rn tnrs fte possiblerising conditions for scratch. The Joy of Cookinghu il i,;;;;;-;;.; land orplenry,,and own.back- ;;;S';iif mY loavesand cinnasweet-smelling ricipe. asdo'man a good starrer rewards lhe time spenr. for groundclearlylefl no question '" as lf mon buns; during the night the cookbooks. otner slandard t lo how the. needshould be.me E^,li^.-an*. l: .r,,^., ""a car:^r,. pitchers to h ow the need should be met. rhi( i< w^r'r fir(1 eyt'erience witlr wi enormousearthenware this is your first experience rious Equipmen if y ou arese lrencn or some of with yeast batter for the break- I starledwltll ^crusty you will prob- sourdough, remember ab-oui vour bread. trom ul blla,clr,ed ably find ir worth your whiie ro rhe time-honored fast hot cakessat quietly on the llalranlo,aves rules; back of the warm stove,miracu- flour with wheal germ added. 1. Keep your crock clean;wash E;; ;;ft i;;;;;;iliri.;. lously fernendng while the fam' lhen gadually I tumed,rncreas- ifyou do not have a large family, it thorouglrly with boilingwatel gralnsas l.becalne th; Ust of friends hopin-sand hint- once a week' ily s1ept. other graldmother lngly to wholeMy -weekly. your quantity wasraisedon a farm closeto the morewarcot thecenlral.pos- in9.for loaves | 2. Neverincrease will erow ln.the bale threetoaves a time. eich more rhandouble.Assume ead Gettysburgbatdefield, where the ilion tr^r wasaisumrng a-r 'l^ h dierof my growing^farnily. , weighing you has has.Siven rich soil producedboth hard and d",t-"1l-vrlut tlut pouna".1-1,i5 your vou tf,i." pounds.This vourfriend given abour Fl:Y,11c"liTif ; *.infri"*.U"u, three otderloenjoyth,e add soft wheat ofhigh quality. The I cupofslarter: I cuplttl equipmenl: following l]::le:l:T9st utru"In"iIh. very best springgrainsweresaved lf l'ii1lt tllY:] *::'-1:9-t-1lt' l. 3 longloaf pans, s5mdtimes warmwater,stir well,thenstir for the Communion bread,baked vestin an_electrically-powered,"li r, """r.f .ll.l;;:;;; in enoughwholegrainflour ro _ m y r weekly in the outdoor brick oven. s t o n e r l l .w t u c hw a ss o o n , p a r d m e a s u r e 4 l l i 2 " r 4 _ 1 i 2 . x l 6 ' , . g i v e o u r d o u g h h ec o n s i s t e n c "high" litur" l o r b y s e u i n g b r e a d t o n e l g h b o r s . 2 . A l a r e e m i _ \ i n s b o w l : e a r t h e n According to a very o f o a L m e aB.e s u r ed l a ty o u r j l ago. wareofiers the ;ost evenwarmtl, hasspace rhesrarrerro rise gcal traditionamongthose Thal wasalmoslfifleenyears for habit hasper- but the larger sizesof Japanese while it ferments.Coverloosely Scotch Calvinjstfarmers,a ritual andthe whole-grain product never around the baking on sisted.The product is never developed sisted. warm,protected and set in a warm, protected "nr-el*"r! do verv well. enamelwarl verv well-, quire the samelwice.sincewe Saturday,the Communion on paddle-sfiaped wooden placefor l2-24 hours.You rna 3. A 1arse Ly Sunday,and the distribution of like ro try,ditierenl."Ib-,11!3lt mixingipoon. fren doublelhe quanti again of grains.If the procedurelooks the remainingbread amongthe after the servic, congregation

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nemanner,shifling as, ro liuger crocKs'unll about_2-3quarts of ou will have noticed by wll you need, severaldays ryour cultule belbre {I baking balsngbegins. beglns.

yourstarterha_s dpened comefrom a 7s-year-old strain, 4. In a sm;ll dish,mix 2 tilspoons silverdollar. Spreacl oil over the sireddegree sharp- hasbeenliving with us continof of baking_powderl tablespoons the pansandplice conu"ni"ttt io 2 [e in refrigerator re retrigeratoruntil until uallynow for aboutseven ualJynow youi counter. and youi countei. about sevenvears. sugar, 2 teaspoons years. sugar,and teaspoons salt. salt.
t!19{^t931.; lll*1y oneto.thredaysafter And now for the baking:" batter andmix in ligfrtly. Cover doubling.Th point at L Scaldonequart of n;k. Re- bowl wit4 damptoiel ind set in d9]rlt!t place, suchas :1iL"1 1. . , movefrom heit andadd4 table- a warm,draft-fiee and,grows-sweeter with age. Sprinkle on the.su-rface fte of

ye;s t_or6horbning, bur increasedpaddl-e, m_ixtogcther and beat as betore witfr flour and v/ater. well tor about 5 minutes, pulling You will soon find the combina- the dough acrossthe whole bowl tion of factors (temperaturewitlt eachstroke and tumins the (temperature, stroke-andtuming ripening time, etc.) i{hich probowl asyou work. The dough ducesyour favorite culture. My should becomesmooth, rubbery, ' own starter,repuled have own starter, and sprinSr the touch, andsprinSrto the touch. repuled to have

lightly dusted with flodr, a-nd covercdwitl a damp towel. Meanwhile: a. Cleanout that mixing howl mixino bpwl now, so i t's out of your-wiy. b. Oil eachof the breaclpanswith puddle ofoil abour the sLe ofa a puddleofoil "Uourtfr.'rir" ol" -

8. Pre-heatorrento 4o0degrees.

f', that headygeen liquid spoons butter and 4 tablethat heady, geen liqrud spoonsofbutterand4 tableof an (unheatedl) oven or a high 'race'depeids_ surface, dependson_tem- spoonsofhoney, Whencoolc ro closeL on.temofhoney. shelf. After 3045 minures cooled numtdty, and,other the proper temperaturefor yeast, tlte spongeshould have risen

Takeeachof the threedorfoi pieces, kneait gently for a f6w ininutit. tott o,-ut correct td ttre
length for pan, pressinto geased pan, and ligfttly oil surface.Place the three pansin a warm, draft-

'starterhas,gone far, eachbaking. lfybu usedry yeast, unbleached too white flour (whi;h cs[e,a mltrcerInvor, 2 or 3 packages strouldbe about prcducesa lighter-texturedloaf), au ou, one or rwo cups right.Mix yeast our rlvo cups right. Mix yeastinto milk and put or any. into milk andput any.combindtion flours. combindtion of flours. 111, :1"

you l lI y,ou (e a reallysour llk: lealy soul fmply stir in the hooch Eeed with your recil'e. mernallc' rI olherhdnd,if you find ^ llnd

addthis roo.I prefer..real', aaO'*iitoo. t irefer..real.' chunksof freshyeastfrom my local baker.I usebbout a I /2'i slice slce from a one pound bar at onepound

slightly developedfoamylook. freecomei,covered and a with the S.-foi the next rising,you 'niy clamptowei. In 314t; l-lit " adcleitherwhole gr.in flours houri, clefending hurniclity on ' - (which producesa firm loaf), or . (which produces ancltemperature, clou{r and tempirature] the dough i

oougn Degm mano lne aside a warmplace in until mix- Add gradually lfthe doughrises much,it about6 cupsof too g process again. Remember is bubbly,abou[fiveminutes. ture flour-to*re mixinsbowl.itirrins will collapieclurine bakine. the anypoint in the doubling 2. 1ryh1s yiasr is dissolving, flour in ar lirst wiifi the ;addle,- you should to-popthepais Lhe try ' ueyou canhalt tllepro- measure 6-8cupsof startEi ihenkneading in with y;i just liefbreth'ey out it .into the oven your crockto into your large rclurning have poiot. mixingbowl.(Be righthandwtile your (cli:an!) reached doubled ihe
surethat you have saveda cup for left manages cup with fresh the 9. Your almost-doubled loaves

shouldbi almosi douut.oL uu*. You should rememberto make a qrcntal note the sta ing bulk. qEntalnote of the sta ing bulk.

lys^take a cup of outthe crock-tokeepyour cultu; go- flour; maiipulateswaterfaucets, arenow in the middle of the bef"reyoubeginLopre- ing!) Add thebubulyyeast-miLli answirs rfr,i-ptron-, wh;n th; 40O-degree You have "i.. oven. cn DaKng. newstartermixturelo the bowl,mix well. lne dough breaks awayfrom tle sides cleaned offyour counter with not be mixedwith milk, 3. Add about7 cupiof whole andisstiff enougfi kneading,. thehelpof i pancake for tuin.t U"-' wheatflour tothe mixingbowl. roll outof mixin-g fore Lhi scrapiof douglr bowl dried. i:d',r:. -Put onro . (Optional:I cupof whealgerm flouredcounter. your mixing. .,,. (upuonal: germ ltoured your mrxrng. , r oI wneat counter.I,ut lfA{;r,o. , is done. , , Your work You pour in iOOition.) Wittrtarg";oiAen U"ri i"t. tt'" ri* "nif fill;iliiyounetl a gassoI lvrne'put up coldwater;it will soakcleal brr. your feetandbaskin the mosl whileyou proceed with thi sereuphoric.a-roma-this of side iousbusineis ofkneacling. heaven. After 15-20 minutes the' your supply5f flour 6. Keeping ' .handy, begin to knead *itt t "tt orusr crustwill Deslighdybrowned. orusrwlu be sr wlu.De sxgnnybrowned' . handv-beiin kniia with both handy,begin knead with both Turn the.heat h".,r; ",.rii-^ fi^,,, asnecf,ssary Turn the heat downto 350 dehands,'acld'ing flour grees bakefor another and 45to keepthe diudr from stickini \ you w.illbe eivi-ns 65 minutes. your Hereyou use to the counter. ' ' the dough quarter-turn a wift 9wniuigment'Theloaf must liee from the sides the of each roliinedush.foldinsin and breal( ; piessing pressing the'"heel"-of your wi-th with the "heel" of your Pan rr snoruosounonorow -wiLh

+.\-'

tP-'-'$9qq,t9Liglglqy ^ irands. white whole-griin 9:,1-1yp,.,q.yit 3 ll,E,r A smarerloal {4 tuglh)wll be

mixtures lhis may take ld-15 minutesbefore the doueh besins to hold to a bali-like stripe aria springback when presseilwith a fineei. A complete'lvwhole-erain '

baked through sooner*ran.a nrgnerloar (o'J' a loal wlm somewhite flour soonertlalr one from wh.olegrain.flour. One

;;;sil;ti';i;;&" ;;;dT"s ' Uefire reactring thai point oT elasticity. stafwith ii - lfyour yeastis tieshandvour sourdoudr *: i;;lhy, ;; ;;-'i;;:-" 7. Whdn lour doughiiUoun.y andfine-iextured,-cutinto it put threeDieces eotral of size, themio restfor jO minutes cin the flouredboard,separated,

butter. lvhtt you don't devour immediately with fresh sweet butter can be stored. frozen- or given away to eager friends.

suretestor doneness to cut is opel a loaf; ifit is still too mobt in the center, returnthe cut halves the pan,. all the to and pans.to oven, morebaking' the ror l0' When you ar^e willing to commilyourle-lf the (hopeto ruxy, llrushed loaves, takethem out of the oven, remove lhem immediately from the pans, and coatthq, exposed surfaces with

EdgarLevy French Bread

My recipefor 4loavesof French bread is to combine about 2 poundsofunbleached flour, 2 cups of water, 2 tablespoons salt, and 2 of tablespoons sugar.Add to of this mix one cup of warmish water in which 2 packages or cakesofyeast and I tablespoon of sugarhave been Kread this mixture dissol';ed. well, set it to rise, knock it down after a few hours, knead it again-lightly this time. Let it rest for fifteen minutes,shapeit into loaves, put thm on a greased baking sheetsprinkled with corn meal, let tlem rise for aa hour. Bake thqm in a good hot oven on the floor of which a largepan of water has beenplaced.Take them out when tiey are done, perhaps thirty-five minutes, in and let them cool on a rack. All this is simplicity itself. If you insist on more specific instructionslook in a cdok book any cook book. What strikesme about much of the home breadmaking that goeson now is a self-consciousnessthat tdes to endow the operation wlth the qualitiesof creativeimagination, Forget it. There are pleasantsatisfactions to be gotten from making one's own bread but tlle main one should be eatingit. The precious if mystique would disappear that were the defining aspect of the entire process.

46

Jessica Lely French BreadLady

'. '..

.r-: .

.'-:i

least five hours, and you shotrld surfacefor kneading.You will pour the milk and water over allow six, maybe evenmore if alsorequire a warm, draft-free the ingredientsin the mixirg you are making bread for the place(75 to 85 degees)in which bowl. Stir and let cool. N9,|o( hrst time. You;Il spend usuallyplace While the milk mixture is most of ihe briad canrise."I !,nltl".o:,' tf:l:.o,tf:,_^, !t!I"IMjn;-t^ pt\nl the time waiting for the breadto two tea-towel-drape<1 chaiis near ing, sift, then measuresix and !!l qr:in. t cr:\nd,t!: It?!':,! !!.*.'-o rise, so you cariplar other chores. warm but nor h;r radiator. a one-ha1f cups of the unbleachr wtt eat tt the b\od: You wiil need to have in the Beginby assembling your all white flour, using two large \n! !2yt dtd myselj. And she house the following ingredients utensils,and greasirig pans thi sheetsof waxed paper for this and equipment: a three-to-five- well with vegetable shortening rather messyoperation.Aftl In so doing, shemissedsomeof the flour is measured, oil heat the white or Yegetable (not olive oil). the best frinse benefits ofbread- pound bag of unbleached flour, an envelopeof dry yeast Then put the following ingred- smallmixing bowl with hot makins - - thi awe irnd acclaim (or a yeast cake),lard or vege- ients into the large mixing bowl: water, dry, and pour one-four of onetsfiiends ald relatives cup of lukewarm water into it I tablespoonbutter over the resultsof what is really table shortening,sugar,salt ald milk; a large crockery or glass I tablspoon lard or shortening and add the envelopeof yeast. a rather minor efforl. After the yeasthas softened sugar Abasic requiremntfor making mixing bowl (no plastic bowls, 2 tablespoons slightly, stir and let stand until one sall breadis Lhir you're goingto be please). smallmixingbowl. 2 teaspoon: the yeast and water mixture a o n e - q u a r la u c e p a a . e a s u r - l h e n p u t o n ec u p o l m i l k i n l o s nm h o r n e a r o m e ,f o r at home. comesthick and bubblv. romes bubbly. andheat over a whatevertim it takes the bread ingcup, a wooden mixing spoon, the saucepan ilself readyfor the oven. a flout rifter.somewaxedprper. mediumflameuntll the surface When the mixture in the large to set cleandishtowels. 5"- of t]remilk begins steamand bowl has cooled to body two to requiremore rising several Soire breads erature (try a drop on your than othera,but none should by-10'loaf pans,or three smaller move slighdy. Add one cup of time wrist), add the yeast mixture, pans,ard a clean,, fairly large. -hot water to the hot rnilk and be hurried. This recipetakesat Dorothy Maas Party Bread

:{

.'l'1.'

iit

'i.rri

,'t: t-r.

t','. ! -_,

and then (slowly) mix in three kneaded,placei1 in the large until it doubles.While it is risins. the unusedoven shelf (or a cake cups flour, Beat the batter for bowl, tuming it asyou do so in removeone shelf from your ovJn rack) to cool.You arenot supof ninute and then add and stir order to spreada film of butter and place the remainingshelf in posedto cut them while they intheremainingflour. You will over the top. Coverthe bowl the lower third (but not in the are warm, but how can you rehave thick, rather sticky dough. with a towel and put the bread lowest slot) of the oven. On tie a sist? Turn this out onto a floured to dse in the warm, draft.free bottom of the oven, set a large gatherit into a ball, and spot you haye prepared.When shaliow sulace, pan of bojlinewater. cover lightly with a towel it the breadhas doubled in bulk Then light the oven a;d heat to The breadin the photograph you wash ard butter lishf (in about an hour), punch it while 450 degrees. was madeby doubling this recly thelargeml.ring bowl. You down with your fist, tum it ipe and baking it in a huge old Bake the bread at 450 for ten should butter your hands. also over)re-cover,and let it rise for commercialcake pan. It makes you are ready to knead the about an hour and a half, or un- minutes, then reducethe heat Now a line centerpiece a buffet for to 350 and bake for about bread, You do this bv pressins til it has doubled again. table.It may be possible " for thirty minuteslonge:, or until half massof dough away the you to find similar pansin resAfter it has dsen the second the bread shrinksfrom the sides yourself with the heelsof trom taurant supply houses(mine time, the bread is ready for the of the pansand soundshollow your hands,then folding it tocamefrom an antique store), pans.Turn it out of the bowl, whentapped. Duringthe baking you. Repeatthe process ward but.I suggest practicing with let it rest for a few minutes, process, replenish boiling tle ofpushing foJding. and turning pansbeloretrvrngone smaller then cut it into halvesor thirds water ifnecessary. steam The frcdough you work, unti] it as big one.After the second"rising, and place tlese in the loaf pans, helps to producea thick, issmooth elastic- for about and you can also make bread sculptucking the endsto make a cnspcrust. ten minutes,Add flour to the tures with this recipe.A third smooth top. kneading surfaceif the bread Whenthe bread is baked, remove risingis not then necessary, be, $ilcKs. Irt it rise once more, uncovered the loavesfrom the pansimmed- causehandling causes bread the the After bread is thoroughly this time so a crust will form, iately and set them on a table on to rise sufficiently.
49

Amy Norman Challah

'I staded baking breadwhen I ' lived in New Mexico and have sincecollectedrecipesdudng my staysin London and San Francisco, At Kirkland College I took a in student-runclass bread baking. I havebaked all sorts of breads rangingfrom yeastedonesto almost cakelike; banana,date nut loavesto nametwo' ManY of the ofbread baking closetechniques ly mirror the methodsI usewith clay. I like to do both'

1/3 cup oil 1/3 cup sugar 1 cup hot water 5 cups white flour salt I Tablespoon beaten 2 eggs, I pkg. &y yeast poppy seeds 1. DssolveYeastin warm water (i/4 cup). water 2. Add salt, sugar,oil, eggs, and flour (graduallY)' 3. Mix, stir, knead until dough is . smooth and elastic (knead on a floured board). 4, Coverand set asidein a warm placeuntil the dough doublesin iiz (ibout I 1/2 hours). Punch dbwn. 5. Dvide into 2loaves, braid. 6. Let rise for 1 1/2 hours. 7. Brushwith beateneggYolk and sprinklewith poPPYseeds. for 8-.Bakeat 350 degrees 45 minutesin greased Pan.

cloth and let rest until warm. the buttered warm bowl and set ofdry PrepareI l/2 packages it seamside down to rise. Cover yeastin 1/2 cup warm wate_r with a pieceof plasticwrap and a mixed with a_littlehol9y. Whe_n towel. ixt it risi in a moclirate _ has eooled temperature,out of drafts, until the hot cereal-mixtur6 down to comfortably warm, stir douLle. about I I /2 - 2 hours. My first few tdeswerenot , in tle dissolved-yeast. in 3 Then punch it driwn with your Seat iful asbread; after but cups of white (Hecker's) -. fist, form into a neat ball,ium it

Burgess BrownBread

false startsI finally manobakea loaf that was but not too heavy, that resliced thin without
'apart and that tasted good witl cheese or

*pub,t Br," r'4,r.;t,*r *l';rmnff','r%il*l,i:,. ffi'"'"""y,jJ*i1T3,:i1'.1Xind,bbon

in Yoir three.bleadlga.nf is -sold healthfood stores' Batup the dougtr adcl cupstrqre'Greasi and 2
away from diafts. havi'ng seams all underneatl, cover-and riseuntil doubie. let Bv this time vou,re orobablv in " |tu.* to *i rhe wirol'eproceis finisnia rrrir h. u.'" ."'Jfnl noi lt comesin 3-pounalcans.Measure it at room temperaturc.It is extremely rhick and sticky and is hard to measure a cup. I use in an old silverservingspoon which

oven. Whentlle bread is done it will soundhollow when tapped on the bottom, and will eaiily come out of the pan. For a soft orust, irutter tops of -t1'e loavesasthev come from oven, then set loaveson their sidesto cool on racks.

or just plainsweet We like it besttoasted threeloaves. . Makes

warmed mixing bowl following: malt extract* honey

fr;;. il;;aili;,;#i.1ufr

*i',llff.Tlff5ii:li,',:",i *r*1Liq;i*,:llJ:*"{*;fiT.;"TJ,1Ttrl;:il,*:,*h.1,. -' lor home-brew. t*gr.oil",to fir thepans, again intended making
is ?_lunsed r]re-malt then inro and pulled andtwirled out, around

ball,coverwith towelandlet it holeii-nSde. ifthe bre-ad rises until the maltis onelump on the ana Thisshould aboUlthe be restawhile. Durinsthis timewashi- i^^i^ili"1; ,r.";'.;;n il-- spoon. shortening outthemixingbowl,rinseinhot;h;;.r;;.].iffi;'ij..fro"ta*.figbLamdunt.Youmaywantto :r 2 cupsboilingwater waterandbutier it well.Continue ifuoi'oi!;:id.;;-ii ;; ;;;;"'measure drisquantitythe_first until dissolved. Add: rhe ii,J ;#hiln kneading dough Lhe adding ;'h;;;;:i"" lime' Jhergisreailyno substitute fbr thismah-ir is the secret aldedmilk, mix well ald finai bir of flour siowly,unril the ;;r;;;f ;i;;;k; r""ri]""0 -1/2 cups of Dr. Jacksonls dough elastic insredient. is andno longer ;;;;;;th tir;rh"ii. ;;;; ' ;; '* and I cup of uncooked *+Dr. Jackson's sticksto your hands. it Shape into 1o*"1. Mealis in most d. Cover with a clean in Bate45 minutes a 375j:degeehealthfood stores. ball. Roll it around in .asmooth salt
5 l

.h" marble italtuaythiougtr i;il;;ij;;; siab. ;J fi tili;;' kneading, thedouglr a toottiehoi ineier,ri11 q,"at into roll Ue

Work in 2 more cups ofwhole wheat flour, usinghandsand kreading on pas[y board or

Magda Surmach Ukraioian EasterPaska The Ukrainian paska is the traditional bread at Easterbreak. fast for millions of Ukrainians who still celebrateEas.ter a in tradition that is at least one thousandyearsold. 1 tsp. sugar 1/2 cup lukewarm water 1 pkg. granularyeast milk.lukewarm I l/2 cupsscalded 2 l/2 cups sifted flour beaten. 4 eggs, 1/3 cup sugar 1/3 cup melted butter 2 tsp. salt 5 cups sifted flour in Dssolve I tsp. sugaT lukewarm water and sprinkle yeast over itl IJt stand in warm place for l0 minutes.Combine the yeast with the lukesoft.eneil warm milk and 2 1/2 cups flour. Beat well until smooth. Cover and let batter dse in wtum place until liglrt and bubbly. Add the sugar,melted butter, beateneggs, salt; mix thoroughly. Stir in 5 cups of flour. Kread until the dough no longer sticks to hands and is smooth and satiny-15 to 20 minutes. Replacein bowl, cover and let rise in warm place until double in bulk. Punch down and let rise again, Dvide dough into 2 parts reservingsmall po ion for the decorations. Pansshould be round and pretty'tall. Ovenproof small pots or empty coffee canswill do nicely. Grcasepans and sprintle with flour on the inside. Dough should not take up more than l/3 ofthe pan. Allgw to rise to double bulk and then decorate, To decorate:roll out unused portion of dough into asmany "long rolls" asyou think you will need for the type.of decor. ation you wish to make. For the tradirional closs on the fJkrainian EasterBabkayou will, of coune, need two long piecesper paska.To make the crossmore decorativeyou can split the ends and curl them under as seenin the illustntion. Placepaskas into 400-degee oven and bake for 10 minutes. Reduceheat to 350 degrees and continue baking for 35 . 40 minutes. If the tops brown too quickly, cover loosely with al. uminum foil. Durine the last five minutes of baki-ng,brush paskas with beateneggdiluted with milk or water.

plll.g:.:r:tu":1"*:-g:14: tothc mixture k, {rour riquid it know who,s G_iS;#" ili;ji;'i1#iffi1ff;[h"" a boss. * iather than under-knead. tle whiff ofbread fr.*1 bread not regularlybut often. -""".-i.ltl]l"h F,.h o;,.ri+i^I got r,t"rt"o r;"pl'il;J iL".'"flu:il;F_f,." ;";;;;;,;;h if-" once in'te,"rlo, )ffd":fij$;""1t*if,fi',li;,
sBread hooked. then r ll_": il.""*l.T?l*",n**,t From on bake

.#:ffi"

rbeganro.:#flTf:i:t,h ifi;;;il;#ffi;io uary #",;b?;:,"/Xjli"j,ilf3$ itr#l,ffJ""fi:tf*X",i",frt

all-whiLe flour. WhenI tried sub. ::,i:::',-"'l'-,'K', anrl, oncein theback whole-wheat ' f.;;;'ij;ll:'-"' nour, sighl ofplump,golden slituting.half * 6;ffi;;fii;'.irHil:'3I^"i::lr',1-",T fi.iiT]'"1?,Til*:*illj"":.,.
.

breadreciie^s study- expedence goodto miss. too and mental Dictures: tree- reading a ll'townitreet in Mich- ing cookbocks 'fi:::::i:': Bread Mother,s lid.!,1{lcjl,, mo_re aboul bread baking.-Gradranrwith the smello[

*rui"nou?iornrt" tfredou$ a ;ii;ii;;s riat you cantum out

tlrefirsiloafwas solid, nd,a of pungenr H:.1ij'll.?'.f tooffifld-d ;r;i ;i;;'d;f-" swirr yl'_199 healy, but very good neverthebuns cooling oi the

1d,'-.-1111+: ao;i;;iilil;;;ilf

iJ;,:."$1f,ff,,i.o, ' [::.'+i;"",".?.-:""i.T;:;y,i", .^ Ii,flT,l;.'il]'fi""'i#,'il i':li;*1,#"1':ii4:", ndderjcious tltr',*,T::,i ;:,Lt*'i*:; r"u'n*'1jq*^,,'i'* t,iqi{ifiii;!*fi";y#' bread. xli:,i"fiuTxiili;:T3:J*" xxH*. fiHL:,?}"J,T'lJi"*? z:::-" ii:;irui'"-ir'.'#:l lil:"i,ffi"f,y1i,"H.5,:"#,T so to lons '"
th"t r l.able, spot.J-ighted less.Then I read somewhere by ;';;L:: i:ii:'::i::

Iif':::":::: ij?';;;;.

$ease a largeb,owl(3 rimeslarger than the dough)with maigarine.

i*fo'"v*st",t r<',eaoi,'g,

*.,",

,;;!.;;q,l,T-tili[ iti:1, ul,,i,._,_,lr,.ti become tr:+1.:1x1,#F]1'::'l n:'fl#;1n$,t*ngU iiii''iii)'lf*"v slicky. ;i:l iffii t.i'.'il;',ff* Iil,:f,-Jfffi'f#,1r
3iH':"*j':i';i,:j?i,T:11* Hll?:i:iH# [q,.'i];""jll'!?.$L|flilt ?8'ffi'"i:'; n,,. lf*:n:ili,:il:'" *:f*n":li:.',:Cr.:*,: ;d;idffi''i'lTlili""t"*

'"su' 11d..:11i!*9*ci i;11'.''p?;n, abbur cup l/4 orwater dr;' ; I:H'J"1i:i."c"' to

; r*rre -i,hira ,r-.,-. nnrr. alitlleh^,. whire und",more iou,

i;;ii;;;i; shinv il;th"t;il;"#il;_" ffiT.fri.ftii-iri+!:T*^ il"orh rexflXll,'i*3,Y'i$f;ffiii'J,'iX#T".#il""",,ff:T,$:t11lyr,lq:.'se , ily,Jeff,n",."f#li"lt ;"#"nlfffiil#;T

lheboard vou workit' Plr as *1ffi?i?fliiti"*,," [f#3if;0"*".riabrerecioe recipe H:*1-1"{3^'lf.tqrddtoii il;6;;;iy""*orkit.prace beautifuUy iiitiLle ,h;";;;#;;:':^ +1.1'jl.foil^o* reliable 3

i1i,tq-:ffidiie;il;' filli""lli*:lill,?'i;,," sureorir.and,every_onelikesir. .ri;;;;;;;;i;:'' ::.1'^lTo"l,tl,g::::::,',::, i'0"#,i'"",il:l',,1'ililiilr."n

ffi:,"Httlg:lff"l.f,t!"j

greasdd..cover rhe ',*'.""lo,ii.1T*"J'd:'": -' "fi^i"",. .lr. #xtf#i:i#i,f" I: j:c.lt be il.;"##-"i:i;:ffi1'"::i:.T ili":f:;lffy-'iilt"", Sfi&Tlltri:':',:"1."0,::" ,rr.
asSreal justlike

shg.Eiperirnenr afier late1. ;. ili;ffi;ii;oin now gh, shape loaves youKnow ro mar(e rrrar and the

,-:lg* ;h;;;.;,iy;;i;;' l*gt"ly:^?:: q.rr ;irilifi:?#iiil;:"ifii',#"' bowlandflop_ir so rL u"r'v Intoa *:U:,"t"lj,:i91"*113"" ereased _over ;;fi;i;:i'
shshgled Too mucir heai 1o1tuf"or"1Tgl.,ttd lo"l ;; ffiig;il oven apah wth of $. cupsof whiteandwholewheat
i,,,ilu7"i.?unc"rnearh. I_etit

'bread ::ru,'lxx;:iiili:i,llii ',il'[;iL]ili ;iilri*#"]}3'"'j"t}i; awarm hot) :,1"',"Tir,rdli"!i"""ft"i1' , . rdtins, which never *:llf rise . she Srir.tJgethe.ryll Let (nor warerin HI;tJi i;"uu", :Xl,ili, wipes clean. the And iust place.
cankiil the yeast.
dse until double in bulk. To test

kWf:,lffi;,.i tr'#i[tr1
\v"f* -. r e s ta b o u r5 m i n u t e sS h a p e a c h . 375 degees.Whenyou think the bread should be done. sive it a little rap on top with y-our knuckles and it will sound hollow. It also wiil slide out of the pan easily.Let it cool on a rack. *Present-day standard bread pans are gvax 5k x 3 , too larse for this recipe.Thereis an oiblone $,rex di-shttrat is the risht siz;. **Make sure the yeastis fiesh; check the dates on the envelopes. ***You can slashthe breadaqross the top with tlle tip of a verv ' sharp knife or razoi blade.

\\-. - lTiGi. ;--i ' .,.. . . f,lr$1 I{f C

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,' '. -t ! , , . t

your yeast,and on temperature conditions. ionci.irions.

Form twoballs let them into and

Gayle Clark Whole Wheat Bread 2 envelopes activedry yeast 3 1/4 cup warm water ' 1/2 cup sugar sait 1 1/4 tablespoons 3 1/2 cup whole wheat flour flour 3 1/2 cup unbleached 1. Dissolveyeastin 1/4 cup warir water \dth I tablespoonsugar. 2. Placeflour, sugar,salt, and water in large bowl. Add yeast mixture. Make a soft douglt. If too sticky, add more flour (white). Knead on a floured board and placein gleased bowl until double in size. 3. Punch down;knead,let rise again until double in size. 4. Punch down;knead. Placein bread pans,fill pan 3/4 of the way, 1etdse againuntil dough risesto rop or pan. 5. Bake at 400 degrees for 30.35 mmutes.

Gayle Clark Challah Recipe 2 envelopesdry actiyeyeast 2/3 cup sugarplus l/2 teaspoon 7 3/4 cupsunbleachedflour 2 1/4 cupswarm water 112 cup orl 2 tablespoons salt

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l Place yeast, little sugar 3/4 cup a in warmwater. 2. Place cups[our, I l/2 cups 4 \,varm water,lJ2 crp orl,2/3 cup sugar, the
3 more cups flour. Knead in bowl. Coverand set in warm placeuntil double in size4. Punch down, knead and cover until double in size. 5. Punch down, knead, placein bread pans or shapein loaves. 6, Cover,letrise.BrushovertoDsol' breadswith the remainingegg;d l/2 teaspoonsugar, 7. Sprinkle with poppy seeds and bake at 310 degrees 45 minutes. for

3. Add yeastto batter. Gradr Add yeast Gradually add

salt and 2 1/2 eggs, mix well.

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cleo Fitch Egg Bread 2 cups water-groundcornmeal I teaspoonsalt of 3 teaspoons baking Powder Mix thesetogether and add 3/4 cup of milk beatenliShtly 2 eggs, l/4 cup melted butter Mix and pour into well-buttered pie pan and bake in 400-degree oven for about 25 to 30 minutes. This is a good mix for muffins or corn sticks. Ifiron muffin or corn stick pans are used,they should be heated first before Putting in mixture. Hot breadswere an important part of southqm meals,and usually there were hot biscuits and a hot com bread for dinner.

FriedaS. Gates Extra-Healthy WholeWheatBread 2 tablespoons organicyeast . 2 cups warmwater (about 110-115degrces) 1/4 cupblackstrap molasses Combine molasses water, and sprinkle yeast, ligfrdy. in stir Place warmspotto allowyeast in to grow. Meanwhile: combine beaten and 1/4 I egg cup of saffloweroil. Add I tablespoon salt , 1/2 cuppowdered milk I 1/2 cupwholewheatflour (stoneground) 1cup soy flour 1/3 cupwheatgerm yeast 2 tablespoons brewer's Whenyeastmixture hasgrown liglrt and fluffy, addto flour mixturc. Stir batteruntil smooth. Add2 112to 3 cups moreflour (usewhite or wholewheat or a combination). Blendin a little at a time to form a smoothsoft douglr.Kneadbriefly till dough is smoothandelastic. Removedouglrfrom bowl and oil bowl. Replace douglrand coverwith cloth or foil. Place . bowl in a warmspot(80 to 85 F.) to rise,45 to 60 minutes. Punchdown dough.Dvide in half. Shape into 2 loaves. Place 'in greased pans,Brushtcipswith (soy meltedbutter or margarine margarine best),sprinklewith is sesame seeds. let sein Cover: warmspot,50 to 60 minutes. Preheat oven350 F. Bake to 40 45 minutes until loaf sounds hollow whenliglrdy tappedon bottom ofpan. Remove from panimmediately.Cool on rack:

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water you dissolve the yeast in is . not too hoti that's the reasonI stt it with my finger- if the water This is the original recipe as it is just warm to my finger it will was in my mother's cookbookbe just right for the yeast,but if It makesl0 dozen. , it's too hot for my finger it's too yeast-it won't rise. potatoes hot for the 1 cup unsaltedmashed (about two medium'potatoes) Set this mixture aside while you I quart potato water (the water mashthe potatoes.To the potato the potatoeswere cooked in) water, add the margarine(cut in I cup lard slices as it will melt more quickly), 2 eggs the salt, and the mashedpotbtoes. 2 teaspoons salt I cup sugar Set asideto cool a bit. In a big 1 cake of yeast pan (I usean old, largebroiler 4 quarts of flour pan) measure the flour and when Therewere no other instructions, the potato water mixture is luke,warm to your finger, make a hole but after the doughhad risen, it was rolled.out with enoughflour in the center of the flour and pour the mixturc into the hole, along to keep it from sticking to the with the dissolved yeast and the bread board, about 3/8" and then Stir with one hand, pulling cut in oblongsabout 2" x4" , and, eggs. the flour into the middle a little when these strips had raised again they weie deepfried, drainedon at a time, until it getsthick, then paper and sprinkledwith sugar. start kneadingthe rest of the flour you get it They are deliciousraiseddough- into the mixture until all worked in and the dough gets nuts. My mother, Katerina l{off, qmoothand satiny and is sligltly alwaysmadetheseFastnachts elastic.(If the dough is sticky on early on the moming of Shrove your hands,just dip your hands Tuesdayand we took them to her two brothers' families in time in a bit of flour and rub tlem together and the dough will rub off for breakfast.She'mixedthe It was a in pieces.)Take about 2 tabledough the night before. spoonsof margarineor bltter customhandeddown from her and rub around the pan and over parentswho camehere from the dough,so when it risesit Germany. will not get crusty. Coverand let I like to play around with recipes set in a warm placeto rise.When and have chanfed it a bit to make it is double in size,it is time to the breadhands. start forming the hands - or loavesif you wish. To get the Potato Bread handsto retain their shapeI did ' I cup mashedpotatoes(unsalted) not let them rise the second 1 cup margarineor butter time, but baked them after letting 1 I /2 tablespoons salt - them set only about ten minutes. of I cake of veast(or I oackage-But formingthem into loaves'and ;J-;;i'*' letting rhem in double bulkbe"'-'-'" ' -"-' i'i,iuii oi,o,o*",.r fore bakinglhem improves l.he ; l; rextureand flavor.Usinga bit of il"T.. .,,-, margarine will keep the dougl +'ou*i, fifi,i f f o .uori tiom sticking your hands. lo To potatoes r:ake a hand, roll each finger a bit Boil two medium-sized in about a quart of water until longer and a bit thinner than your they are tender.Ifyou cut them finger and make the palm a bit in small piecesthey will cook smallerand a bit thinner thaa the morequickly.Drain the liquid palm ofyour hand.To makea off into a bowl. (I usually mea- loaf usean amount of dough aboui sure it iis I drain it-saves rehand- half the size of the finished loaf ling the liquid.) If there aren't 4 you desire.Bakein a 40b425-deqreeoven cups.add enoughwaler lo make -dough until browned and the tha't much. Tak-el/4 cup of this is toose from the baking liquid, dissolve sugaT it the in pan. Tfyou like a crusty crust, and eithercrumblethe I cakeof pui a pan of water in dle bottom yeaslin it or ifyou areusingthe bfyour ovenwhile baking,but if packaged dry yeast sprinkle it in you like a soft crust, brush rhe and slir it a couple of turns (use baked loaf with margarineor your finger, saves washinga spoon butter asit comesout of the oven. '- I hopeyou starledwith clean Bakingbreadis a fun thing--so hands).It's important that the have fun! ChristineRusso Fastnacht(Fast Night) Bread

Michael J. Rufino Easter Bread 2 pkgs.yeast I cup sugar 4 tsp.salt 1 quart milk % lb. butter 8 largeeggsor 12 small ones 5 l b s .f l o u r ln smallbowl, mix Yeastand I tsp. sugarin one-third cuP In water.Dissolve. a largebowl. salt,eggs mix milk, sugar, butter and (slightlybeaten), yeast.Add flour,2 dissolved aups at a time. Kllead. Let standtwo hours.Punchdown Let standI hour;Punchdown. and let stand Form loaves anotherhour. Bakeat 375 until done.Will baketo degrees a nicecolor.

Roger Shepherd Cornell Whole-Wheat Bread in Developed the 40's by the lateDr. Clive M. McCay of Cornell. Foroptimum taste and quality use nalural and/or organic products whereverpossible. 4 cupslukewarm rtater 4 packages activeyeast dry (4 tablespoons) l/2 cup dark molasses 1/2cup brown sugar

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9 cups(approx.) whole-wheat flour (organic& stone-ground) I cup full-fat soy flour I 1/2 cups nonfat dry milk

6 tablespoons wheat germ 4. Knead the doughuntil it is Coverand let ise until double 4 tatilespoons brewer'syeast smooth and satiny, about l0 in bul$ about 30 minutes. 4 teaspoons salt minutes.Placein a cleangreased 6. Preheatoven to 350 degrees. the melted butter (optional) bowl, grease top of the dough Bakeloavesfor 50 minutes to an I. Place water,yeast,molas- and cover and let rise in a warm hour or until they soundhollow the sesand sugarin a largebowl and placeuntil doubled in bulk, when tapped on the bottom. about one hour. let stand for five minutes. Brushtops with melted butter for a soft crust and cool on a rack. 5. Punch down, cover and let 2. Beat in the eggsand 7 cups rest 10 minutes.Divide in thirds For the bread pictured here, the of whole-wheatflour. Beat the an{ shapeeachthird into aloaf entire douglr (normally yielding mixture three minutes with an into electric beater or 100 strokesby asfollows: Roll out one ball in- 3 loaves)was separated hand. to a rectangletwice asbig asan three 4-foot strandsand braided. Then the braid was coiled from 8ll2by 41l2by 2rl2 inch 3. Mix together the remaining ingredientsexcept for the butter. loaf pan. Fold the long sidesin- t}|e center outward, the loose Work the dry ingredientsinto the to the center.Fold short sidesto end being tucked back into the yeast mixture and add enough the center.Pinch to seallayers braid. An extra 15 minutesbakdue to loaf pan. ing time wasnecessary extra flour to make a doug! that and fit into a greased the extra volume of the loaf. can be kneaded. Repeatwith other two balls.

61

JanetKusmierskiand Paul Castelano Bread UnYeasted Los Angeles 4 cupsof whole wheat flour 3% cupsof brown rice I tbs.satt 3% cupswarm water asneeded to makekneadable Knead 300 Mix ingredients. limes (count them). Cover with wet towel and let sit l2-24 hours in a warm Place.Knead 100times,put in ojled 13 x 9% x 2-inch pan. Cut top lengthwise and let set 4 hours in a warm placeor 1%hoursin 100oven.Bakeat 350 to 15o-degree for degrees % hour, then turn for ovenup to 400 degrees 45 to 60 minutes.The crust should be darkbrown. Variations: 1. use4 cupswholewheatflour, white flour. 3 cupsunbleached 2. Use4 cupswhole wheal flour,3 cupsrye or ba(ley flour. 3. Use4 cupswhole wheat flour,2 cupsrYe,I cup corn millet. 4. You maYalso substitute buckwheat flour 1%cuPs.The restmay be eitherrYeor corn mealwith 4 cupswholewheat. wholewheat 5. Use4 cuPs corn meal' flour, up to 2 cuPS millet meal,rolled oats. 6. You canadd 2'6 tbs.oil Per loaf as a variation.

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Kim Elam Banana Bread+ l)Blenduntil creamy; I/3 cup drortening l/J cup sugar 3/4tsp. lemon rind 2)Beatin: I egg 3)Sift before measuring I 1/3 cups flour 4) Resift with 2 tsp.baking powder 1/4tsp. baking soda Thisrecipeis originally from The Joy of Cooking. 5) Mash: 2-4 fully dpened bananas 1 cu! prilp for 6) Add sifted ingredientsin 3 parts to sugarmixture, alternatingwith banana pulp. 7) Beatafter eachaddition until smooth. 8) Placein greased bread pan, 4in.x8in. 9) Bake in preheatedoven at 350 degrees I hour. for l0) For Yadation, add 1 cup raisins,dried prunes,apricots or nuts.

Louie Valle Louie's Garlic PizzaBread 2 pkg. activedry yeast 74cup warm water 2 2/3 cupswarm water 1 tbs. salt 3 tbs. shortening 9 cups unbleached white flour Garlic /+ cup oil, salt and pepper. yeastin % cup warm Dissolve water. Stir in 2 2/3 cups water, the salt, and shorteningwith 5 cups of the flour. Beat until

smooth. Mix in enoughflour to make dough easyto handle. Turn dough onto lightly floured board; knead until elastic. Placein greased bowl. Turn greased side up. Cover and let rise I hour, Punch down and divide in half. Smooth out one half of dough onto greased pizza tin. Cut up 2 clovesof garlic and sprinkle on dough. Add salt and pepper ar'd drtzzle Y4 cup corn oil. Bake in preheatedoven at 400 degrees for 25 miflutes until golden brown. Add slicedmushroomsfor a variation. 63

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Carlos Darquea and Amy Braydon Sweet and SourBread oz. Y4 Yeast 6 cups unbleachedflour 3 tbs. sugar l% tsp. salt 3 tbs.buttei 3 eggs I cup boiling water I cup milk ll cup raisins of Mix package yeastwith % cup of warm water,then let it set in separate bowl. ln mixing 64

bowl, mix 1 cup of water with 3 tbs. of butter.Let melt. Add I cup of warm milk. Add the sugarand salt, add lightly beaten eggsand yeastmixture. Start mixing the flour gradually,stirring constantly.Collect the dough and placein shallow pan.cover.Setfor 30 minutes, or until it dses.Knead the dough to any shapedesired.Coverand let sit for 30 minutes or more. Preheat ovenat 375 degrees. Whenready placedough in greased pan and let bake for 40 minutes.

Bill Barrett Wheat Germ Bread 2 cups milk 2 tsp.butter 2.tsp. salt cuP molasses Y4 cup honeY Y4 , 2 pkgs. yeast 1 cup wheat germ 2% cup grahamflour 274cup white flour, Scald2 cupsmilk. Placein bowl to cool. Add 2 tsp.butter, and 2 tsp. salt, Y4 cup molasses, /4 cup honey. Dissolveyeastin rh cop waler. Add wheat germ to milk mixture. When cool, add yeast,then flour. Knead for l0 minutesuntil springy (more flour may.be needed). l,et riseuntil almost double in bulk. Knead againand put in loaf pans. Let rise againuntil almost double. Bake about 35 Remove minutes,375 degrees. from pans and brush with butter. Return to oven for l0 minutes.Remove.Cool on

Gilmartin Fruit Cornbread cupsmilk cupcorn meal 4 tbs.shortening ggs

powder tl tsp.baking
tsp.salt tsp.sugar tbs.olivejuice oliveschoppedand added batter

Scaldmilk, pour over com meal and shortening.Cool. Add beaten eggs, baking powder, salt, sugar, and oliveswith juice. Mix we1l.Pour into cake ring. Make sure par is well greased. Bake in preheatedoven, 400 degrees, for 25 to 30 minutes.

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Bonnie Weber CinnamonBread 2 pkgs.activedry yeast or 2 cakescompressed yeast r/4cup water ' 1 cup milk scalded % cup sugar I tbs. salt Y4 cup sho ening 514to 6 cups sifted enriched flour 2 Eggs 2 tbs. melted butter 1 tbs, cinnamon l/3 cup sugar

ClaraParra Pan de Manteca-Cuban Bread I oz. yeast I qt. water 3% lbs. (14 cups) unbleachedflour. I tbs. salt 6 oz. melted lard 2 tbs. sugar 1 eggyolk Mix yeast,water (spdng water ifpossible) and 8 cups flour. Cover.fut stand for 3 hours. Yeast mixture will double. Add l%lbs. (6 cups) flour and salt, melted lard, sugar.Mix well. Knead thoroughly for 10 minutes. Form 5 loavesapproxi-' x mately 16 .inches I inch high x 2 incheswide. Let stand 15 minutes. Brush with egg yolk. Bake at 500 degrees for 1|la hour or until golden.Yields 5 loaves.

Soften aclive dry yeastin warm water (110 degrees), compressed yeast in lukewarm water 85 degrees. Scaldmilk. Add th cup sugar, salt and shortening.Cool to lukewarm. Add 2 cups flour and mix well. Add softenedyeast ard eggs; beat wel1.Add enoughflour to make a soft dough. Tum out on lightly floured surfaceand knead until smooth and elastic (10 minutes).Placein lightly greased bowl, turning once to grease surface.Cover;let dse in a warm placeuntil doubled, about 2 hours.When light, punch down. Divide into two equalportions into a smooth

ball. Cover and let rest 10 utes. Roll eachportion long,na(ow rectangle

in. thick, 6 by 20 inches. with 2 tbs.meltedbutter.

Sprinklewith mixture of I cinnamonand l/3 cup Roll like jelly roll. Seal Placein two greased bread 81hx4l5x21A nches. Bttsh of loaveswith melted Let rise until almost Placein warm place I hr, 15 minutes. Sprinkle I tbs. a!-cinnamonmixture over of eachloaf. Bake in

oyenfor 45 to 50 minutes.

66

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Jo-Ann Scozzafava PeanutButter Bread 214cups of warm stock 2 tbs. dry baking yeast % cup powderedmilk % cup peanutbutter cup molasses Y4 114 tsp. salt 6% cups whole wheat flour 4 tbs. soy flour Dissolveyeastin warm liquid. Add the powderedmilk, peanut and salt. Blend butter, molasses well, stir in 4 cups of whole wheat flour. This will be quite sponge-like. rise I hour I-et until quite high, stir down. Add l% cup more flour and the soy flour. Knead until smooth and elastic,addingflour if necessary. Let rise for I hour or until doulled in bulk. Punch down, knead for a few mtrutes. Divide into three parts. Placein oiled pans.I-et rise for one for hour. Bake at 350 degrees 40 minutes.

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Jo-Ann Scozzafava Mixing Bowl Bread 1 pkg. yeast % cup warm water 1/8 tsp. ground ginger 3 tbs. sugar I can evaporated milk I tsp. salt .2 tbs. saladoil +4# cupsunsifted flour yeastin water with DissolYe gingerand I tbs. sugar.IJt stand for fifteen minutes or until bubbly. Stir in remaining sugar,milk, salt, oil. Beat flour in; stir in last cup with spoon. Flour should be stiff and heavy,too sticky to knead. Put in greased bowl, let stand for t hour. Punch down and ' knead. Shapeon cookie sheetand let dse about 45 minutes.Bake at 350 degrees 35 to 45 minut'es. for Brush the top with butter and let cool f,or ten minutes. 68

Cook Kane'sIrish SodaBread. cupssifted flour tbs.bakingpowder tsp.bakingsoda tsp.salt (optional) to 3 tbs.sugar tbs.wheat germ (optional) seeds tbs.caraway to 1 cup raisins .1/3cup buttermilk

first seveningredients. Pour milk into raisins. , stir into a ball with a rubspatula. Spi on to a surface.With floured flatten dough with your {add flour if dough is to ). Continue knead folding a qirarter edge the dough onto the top and with the palmofyour continue this way, makquarterturnsfor about 10 on Place ungreased sheetor cake pan. Cut a cookie large crosson bread with a knife. Bake at 375 desharp grees about 35 to 40 minfor utes. Test by tapping biead. If hollow,it's it sounds

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In a largebowl thoroughly mix 174 cups flour, sugar,salt and yeast.Combine undissolved milk, water and margarinein a saucepan. Heat over low heat until liquids are warm (margarine doesnot needto melt). Gradually add to dry ingre' dients and beat two minutes at with electric medium speed bowl occasionmixer, scraping egg ally. Add cheese, and Yzcrlp flour, or enoughllour to make a thick batter. Beat at high speedtwo minutes, scraping Stir bowl occasionally. in enoughadditional flour to make a stiff batter. Beat until Cover;letrisein well blended. a warm place,free from draft, until doublein bulk, about 40 Stir batterdown. ' minutes. Beatvigorously,about % min1ute. Turn into a greased quart casserole. Bakein moderabout ate oven(375 degrees) 40 to 50 minutesor until done. and Removefrom casserole cool on wire racks. 69

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Nancy Kaplow Adobe Bread Y4 cuP warm water activedry yeast I package 2 tbs.soft butter I tsp. salt 4 cupswaler 4 cups flour water,yeast, butter, Combine and salt in a largbowl. Add 4 cupswaterand 4 cupswhat flour. You will probably have to kneadin the last cup of flour. You can substituteI cup of honey for 1 cup water. Cover with dry cloth and let sit for one hour. Split into two loaves. pans, Put dough into greased x rnchesand let rise 4% x 81h 23,4 Bakeat 400 15 more minutes. for degrees 50 minute,s.

Katharine Chafee Date-Nut Bread I cup very hot water 1 pkg. (8 oz.) dates }4 cup finely chopped nuts /1 cup shortening 3/ cup brown sugar I egg 1 tsp. baking soda flour 2 cups all-purpose % tsp. salt

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Chop datesinto small pieces and combine with nuts. Pour the hot water overand let Cream standwhile preparing. shorteningand sugartogether and add egg.Beatwell. Add sodato the water and add that to the shorteningmixture. Sift in flour and salt,stirrlnguntil pan and well mixed. Grease line with waxedpaper.Grease waxed paper lightly so it doesn't stick. Bake at 325 for degrees I hour and 20 minutes. Test with cake tester and removewhen it comesout clean.

first with spobn,then with riinutes or until doubled. To hand until the dough clears the check, dent remainswhen side gently with bowl. Turn onto lightly floured of dough is pressed cup scaldedmilk the fifger. Bake 35 to 45 mincloth-covered board. Knead tbs. sugar until dough becomessmooth utes or until well browned. Remove from pans and cool on tbs. salt and little bubblescan be seen pkgs.dry yeast rack. Use 4OGdegree prebeneaththe surface.Placein .heatedo.ven. % cupswarm water (110o-115o)greased bowl, turning once.. tbs.soft shortening Cover and let rise in warm For 4 loaves:Double the to 7Y4 cup sifted allplaceuntil iloubled 45 to 60 recipefor 2 loaves,but use flour minutes.To check, dent reoniy 2 pkgs.yeast. mainswhen finger is pressed lnilk. Pour into a large For 6 loaves:Use 3 times the deep into sideof dough. with the sugar and salt. rccipe above,but use only 3 to lukewarm. Add yeast pkgs.yeast. Punch down dough. Turn over warm water. IJt stand 3 to . in.the bowl. Cover-and risq For 8 loaves:Use 4 times the let min. Stir; add to the milk l0 morc minutes. Tuin out onto recipe above,but use only 4 Blend in about % the pkgs.yeast. the board. Divide in two and with the soft shortening. shape.intoloaves. Placein Note: In making 6 & 8 loaves, greased until smooth with mixer loaf pans, 5x9x3-inch the dsing times will be about spoon. Stop mixer. Add ot 4%x814x23/e-inch. 1%times aslong asthose for Cover. IJt flour a little at a time, risein walm place 30 to 45 2loaves. Sievers

WhiteBread

We thank the following people for their time, patienceand skill: Shirley Crowell Bob Greene Leonard Hyams Joanne Jablow
JOn n KUSSO

GeorgeNicolini Bill Fisher Carol Peretz Bobbi Sisk Charles Prior Andrea Idone David lrry We also thank those who contdbuted breads which we were unable to includehere 72