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No Fail French Bread
Card 1 Front:
No Fail French Bread
1/2 c warm water
2 yeast cakes
3 Tble. sugar
2 c. hot water
1 Tble. salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water with
sugar. Combine 3 c. flour, & salt. Add
Card 1 Back:
Hot water & 3c. flour beat well. Add
oil and remaining flour & beat well.
Leave dough on mixer & let rest for
10 min., beat down. Repeat rest &
beat 4 more times. Divide dough into
3 balls. Roll each ball into 9X12" rectangle.
Roll like jelly roll. Place on greased
cookie sheet. Brush top of loaves with egg
white or water. Slash diagonally 3 times.
Let rise. Bake 400° for 35 min or
until brown
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# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 3 Tbsp sugar
- 2 cups hot water
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
## Instructions
1. Dissolve yeast in warm water with sugar.
2. Combine 3 cups flour and salt.
3. Add hot water and 3 cups flour; beat well.
4. Add oil and remaining flour and beat well.
5. Leave dough on mixer and let rest for 10 minutes, then beat down. Repeat rest and beat 4 more times (5 rest-and-beat cycles total).
6. Divide dough into 3 balls.
7. Roll each ball into a 9×12" rectangle.
8. Roll up like a jelly roll.
9. Place on a greased cookie sheet.
10. Brush tops of loaves with egg white or water.
11. Slash diagonally 3 times.
12. Let rise.
13. Bake at 400°F for 35 minutes or until brown. -
Favorite Bread Sticks
Card 1 Front:
Favorite Bread Sticks
1 pkg. dry yeast
1 ½ c. warm water
1 Tble. malted milk powder
1 Tble. honey
1 tea. salt
4 to 4 ½ c. unsifted flour
Dissolve yeast in water and honey. Add
remaining ingredients. Knead lightly -
add more flour if necessary for dough
Card 1 Back:
to form a ball. Divide dough into 12 pieces
& shape into long rope 12-14 inches long or
24 small sticks. Place on grease cookie
sheet & Brush tops with melted butter.
Sprinkle with seasoning salt, coarse salt,
parmesan cheese, poppy seeds, sesame
seeds, herb mixture, etc. Allow to rise
15-30 min. Bake 400° for about 20
min. until lightly brown
---
# Favorite Bread Sticks
## Ingredients
- 1 pkg. dry yeast
- 1 1/2 c. warm water
- 1 Tbsp. malted milk powder
- 1 Tbsp. honey
- 1 tsp. salt
- 4 to 4 1/2 c. unsifted flour
### Toppings (as desired)
- Melted butter (for brushing)
- Seasoning salt
- Coarse salt
- Parmesan cheese
- Poppy seeds
- Sesame seeds
- Herb mixture
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add remaining ingredients. Knead lightly, adding more flour if necessary for dough to form a ball.
3. Divide dough into 12 pieces and shape into long ropes 12–14 inches long, or 24 small sticks.
4. Place on a greased cookie sheet and brush tops with melted butter.
5. Sprinkle with any desired toppings: seasoning salt, coarse salt, parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
6. Allow to rise 15–30 minutes.
7. Bake at 400°F for about 20 minutes, until lightly brown. -
Whole Wheat Bread
Whole Wheat Bread
5 cups lukewarm water
1 pk dry yeast.
½ cup honey - or 1 cup
2 Tbs salt
10-12 cup flour.
mix - beat & knead in bowl
until well mixed. Dough should
Card 1 Back:
be some what soft + sticky.
Let rise until double.
Punch down and knead - let
rise again Then punch down
and put into loaf
bake 50 minutes - 350°
3 loafs
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# Whole Wheat Bread
*Makes 3 loaves*
## Ingredients
- 5 cups lukewarm water
- 1 pkg dry yeast
- 1/2 cup honey (or 1 cup)
- 2 Tbsp salt
- 10–12 cups flour
## Instructions
1. Mix, beat, and knead in bowl until well mixed. Dough should be somewhat soft and sticky.
2. Let rise until double.
3. Punch down and knead. Let rise again.
4. Then punch down and put into loaf pans.
5. Bake 50 minutes at 350°F. -
No Fail French Bread
No Fail French Bread
1/2 c. warm water
2 yeast cakes
2 c. hot water
3 Tablespoons Sugar
1 Tablespoon Salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water + sugar.
Combine remaining ingredients, using
Back:
only 3 c. flour, beat well. Add remaining
flour to make soft dough. Let dough
rest for 10 minutes + punch down. Let
rest + punch down for total of 5 times.
Turn dough on floured board- Knead to
coat dough- divide into 2 or 3 parts-
roll into rectangle + roll up like jelly roll.
Place on greased cookie sheet. Brush tops
with beaten egg whites or water, sprinkle
with sesame seed, slash top diagonally 3
times. Let rise. Bake at 400° for about 30
min- or until done
---
# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 2 cups hot water
- 3 Tbsp sugar
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
- Beaten egg whites or water (for brushing tops)
- Sesame seeds (for topping)
## Instructions
1. Dissolve yeast in warm water and sugar.
2. Combine remaining ingredients, using only 3 cups of the flour; beat well.
3. Add remaining flour to make a soft dough.
4. Let dough rest for 10 minutes, then punch down. Let rest and punch down for a total of 5 times.
5. Turn dough out onto a floured board; knead to coat dough.
6. Divide into 2 or 3 parts; roll each into a rectangle and roll up like a jelly roll.
7. Place on a greased cookie sheet.
8. Brush tops with beaten egg whites or water; sprinkle with sesame seeds; slash top diagonally 3 times.
9. Let rise.
10. Bake at 400°F for about 30 minutes, or until done. -
Favorite Bread Sticks
Favorite Bread Sticks
1 pkg dry yeast
1 1/2 c. warm water
1 Tablespoon malted milk powder
1 Tablespoon honey
1 teas. salt
4 to 4 1/2 c. unsifted flour
Dissolve yeast in water + honey. Add m. milk
powder, salt, + flour. Knead until dough
forms a ball. Divide dough into 12 large
Back:
pieces or 24 small pieces. Form into rope.
Place on greased cookie sheet. Brush
tops with melted butter. Sprinkle with
one of the following seasoning salt,
coarse salt, Parmesan cheese, poppy
seeds, sesame seeds, herb mixture,
etc. Allow to rise 15-30 min.
Bake 400° for about 15 min.
---
# Favorite Bread Sticks
*Makes 12 large or 24 small breadsticks*
## Ingredients
- 1 pkg dry yeast
- 1 1/2 cups warm water
- 1 Tbsp malted milk powder
- 1 Tbsp honey
- 1 tsp salt
- 4 to 4 1/2 cups unsifted flour
- Melted butter, for brushing
- Topping of choice: seasoning salt, coarse salt, Parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add malted milk powder, salt, and flour.
3. Knead until dough forms a ball.
4. Divide dough into 12 large pieces or 24 small pieces.
5. Form each piece into a rope.
6. Place on a greased cookie sheet.
7. Brush tops with melted butter.
8. Sprinkle with one of the following toppings: seasoning salt, coarse salt, Parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
9. Allow to rise 15–30 minutes.
10. Bake at 400°F for about 15 minutes. -
Yeast Rolls
Yeast Rolls -
Take 1¼ cups milk scalded and
cooled : use the ¼ of this and dissolve 1
yeastcake in it.
Beat 1 egg well add 1 tb. sugar
2 tb. butter, milk & yeast, 3½ cups
flour, 1 t. salt. Let rise twice it's size
knead make into rolls, rise again
and bake.
Bake 15 to 20- Hoffmann
350-
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# Yeast Rolls
*From Hoffmann*
## Ingredients
- 1 1/4 cups milk, scalded and cooled
- 1 yeastcake
- 1 egg
- 1 Tbsp sugar
- 2 Tbsp butter
- 3 1/2 cups flour
- 1 tsp salt
## Instructions
1. Scald and cool 1 1/4 cups milk. Take 1/4 of the milk and dissolve 1 yeastcake in it.
2. Beat 1 egg well. Add sugar, butter, remaining milk, yeast mixture, flour, and salt.
3. Let rise until twice its size.
4. Knead and make into rolls.
5. Let rise again.
6. Bake at 350°F for 15 to 20 minutes. -
Oat Meal Bread
Oat Meal Bread.
1 cups rolled oats.
1/4 " molasses.
1 teaspoon salt.
1 tablespoon lard.
Pour by 1 pint boiling
water and let cool.
Then add 1/2 yeast cake
dissolved in a little water.
Stir in about a quart of
bread flour.
Let rise over night.
Make into 2 loaves and
let rise again - then bake
in not a severely hot oven.
Walnuts may be used. I
have never used them.
Mrs. Morrill
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# Oat Meal Bread
*From Mrs. Morrill*
## Ingredients
- 1 cup rolled oats
- 1/4 cup molasses
- 1 tsp salt
- 1 Tbsp lard
- 1 pint boiling water
- 1/2 yeast cake, dissolved in a little water
- About 1 quart bread flour
## Instructions
1. Combine rolled oats, molasses, salt, and lard.
2. Pour 1 pint of boiling water over the mixture and let cool.
3. Add the 1/2 yeast cake dissolved in a little water.
4. Stir in about a quart of bread flour.
5. Let rise overnight.
6. Make into 2 loaves and let rise again.
7. Bake in a not severely hot oven.
## Notes
Walnuts may be used. I have never used them. -
Salad / Bread
Salad
1 cup macaroni
(before cooked)
large can shrimp
Cucumber cut
in large pieces
green or red pepper
mrs. Alice Neal.
Back:
Maid
1 egg well beaten
1 1/4 c. milk of scalded
take 1/4 c. dissolve
1 yeast cake
2 tablespoon butter
1 tablespoon sugar
3 1/2 cups flour
1 teaspoon salt
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# Salad
*From Mrs. Alice Neal*
## Ingredients
- 1 cup macaroni (before cooked)
- 1 large can shrimp
- Cucumber, cut in large pieces
- Green or red pepper
## Ingredients
- 1 egg, well beaten
- 1 1/4 cup milk, scalded
- 1/4 cup (to dissolve yeast)
- 1 yeast cake
- 2 Tbsp butter
- 1 Tbsp sugar
- 3 1/2 cups flour
- 1 tsp salt -
Almond Coffee Ring
Almond Coffee Ring
3 1/2 to 3 3/4 c flour Glaze
1 pkg active dry yeast 2-3 tblsp milk
1 c milk 1 tsp almond extract
1/3 c butter or margarine 1 3/4 c confec sugar
1/3 c sugar sliced almonds
1/2 tsp salt
1 egg Filling
1/4 c butter or margarine
1/2 c sugar
1/2 tsp almond extract (over)
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Comb flour & yeast - In pan combine milk
butter, sugar & salt - 120 to 130° stir in
flour mixture add egg, beat for 3 min
Put in enough flour for soft dough.
Knead 4-6 min. Cover let rise 1 hr.
roll into 18 X 12 in rect Spread filling
over dough. Start at long end roll up
tight & seal edges. bake 375°
20-25 min.
glaze & almonds.
---
# Almond Coffee Ring
## Ingredients
- 3 1/2 to 3 3/4 cups flour
- 1 pkg active dry yeast
- 1 cup milk
- 1/3 cup butter or margarine
- 1/3 cup sugar
- 1/2 tsp salt
- 1 egg
## Filling
- 1/4 cup butter or margarine
- 1/2 cup sugar
- 1/2 tsp almond extract
## Glaze
- 2–3 Tbsp milk
- 1 tsp almond extract
- 1 3/4 cups confectioners sugar
- Sliced almonds
## Instructions
1. Combine flour and yeast.
2. In a pan, combine milk, butter, sugar, and salt; heat to 120°–130°.
3. Stir in flour mixture; add egg and beat for 3 minutes.
4. Add enough flour for a soft dough.
5. Knead 4–6 minutes. Cover and let rise 1 hour.
6. Roll dough into an 18 x 12 inch rectangle. Spread filling over dough.
7. Starting at the long end, roll up tight and seal edges.
8. Bake at 375° for 20–25 minutes.
9. Top with glaze and sliced almonds. -
Danish Miniature Pastries
Danish Miniature Pastries
1 cup butter or margarine
½ cup shortening
1 pkg. Fleischmann's
active dry yeast
¼ cup warm water (not hot
—110 to 115°)
1 can (14½ oz.) evaporated
milk (1⅔ cups)
3 egg yolks, slightly
beaten
2 tbsp. sugar
2 tsp. salt
1 tsp. vanilla
5 cups GOLD MEDAL
Flour*
½ cup sugar
2 tsp. cinnamon
*To measure flour, dip nested dry measuring cups into flour, level off with straight-
edged spatula OR sift if you wish.
Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir
in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups
of flour; beat at med. speed on mixer 3 min., or beat by hand until smooth. Stir
in remaining flour; mix until smooth. Round up dough in lightly greased bowl;
cover with damp towel. Refrigerate several hrs. or overnight. (Dough must
be firm.) Divide dough in half; blend sugar and cinnamon; use this mixture for
rolling out dough on cloth-covered board. Roll dough into two 16″ squares. Cut
into 4x1″ strips. Spread teaspoonful of desired filling (recipes below) on strip;
roll up jelly-roll fashion. Place on greased baking sheet, cut-side-down. Cover;
let stand in warm place (85°) 1 hr., or until a slight indentation remains in
dough when touched with finger. Heat oven to 350° (mod.). Bake about 15 min.,
or until golden brown. Drizzle with confectioners' sugar icing while warm.
Date-Nut Filling: Cook 2 cups dates, cut up, ¾ cup sugar and ¾ cup water
slowly, stirring constantly, until thickened. Add ½ cup chopped nuts. Cool.
Koiache Filling: Simmer 1 cup (½ lb.) prunes and ¾ cup (4 oz.) dried apricots
in water to cover about 30 min., or until tender. Drain; chop fruit fine. Mix
with ½ cup sugar, 1 tbsp. lemon juice, 1 tbsp. grated lemon rind and ¼ tsp.
allspice.
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[blank card — upper portion]
[partial second recipe visible below:]
2[?]
9″ Baked Pie Shell
24 large marshmallows
1 cup crushed pineapple, undrained
1 tbsp. lemon juice
1½ cups whipping cream, whipped
Heat in saucepan over medium heat, marshmallows, pineapple, lemon juice.
---
# Danish Miniature Pastries
## Ingredients
- 1 cup butter or margarine
- 1/2 cup shortening
- 1 pkg Fleischmann's active dry yeast
- 1/4 cup warm water (110–115°F — not hot)
- 1 can (14 1/2 oz) evaporated milk (1 2/3 cups)
- 3 egg yolks, slightly beaten
- 2 Tbsp sugar
- 2 tsp salt
- 1 tsp vanilla
- 5 cups Gold Medal all-purpose flour*
## Cinnamon Sugar (for rolling)
- 1/2 cup sugar
- 2 tsp cinnamon
*To measure flour: dip nested dry measuring cups into flour and level off with a straight-edged spatula, or sift if preferred.*
## Instructions
1. Melt butter and shortening together over low heat. Cool slightly.
2. Dissolve yeast in warm water (110–115°F).
3. Stir in evaporated milk, egg yolks, sugar, salt, vanilla, and melted butter/shortening mixture.
4. Blend in 2 cups flour; beat at medium speed for 3 minutes, or beat by hand until smooth.
5. Stir in remaining 3 cups flour and mix until smooth.
6. Round up dough in a lightly greased bowl; cover with a damp towel.
7. Refrigerate several hours or overnight. Dough must be firm before proceeding.
8. Divide dough in half. Combine sugar and cinnamon for rolling mixture.
9. On a cloth-covered board dusted with the cinnamon sugar mixture, roll each half into a 16" square.
10. Cut into 4×1" strips.
11. Spread 1 tsp of desired filling (see below) on each strip and roll up jelly-roll fashion.
12. Place rolls cut-side down on a greased baking sheet.
13. Cover and let stand in a warm place (85°F) for 1 hour, or until a slight indentation remains when dough is touched with a finger.
14. Bake at 350°F for approximately 15 minutes, or until golden brown.
15. Drizzle with confectioners' sugar icing while still warm.
---
## Fillings
### Date-Nut Filling
- 2 cups dates, cut up
- ¾ cup sugar
- ¾ cup water
- ½ cup chopped nuts
Cook dates, sugar, and water slowly over low heat, stirring constantly, until thickened. Add chopped nuts. Cool completely before using.
---
### Kolache Filling
- 1 cup (½ lb) prunes
- ¾ cup (4 oz) dried apricots
- ½ cup sugar
- 1 Tbsp lemon juice
- 1 Tbsp grated lemon rind
- ¼ tsp allspice
Simmer prunes and apricots in water to cover for approximately 30 minutes until tender. Drain and chop fruit fine. Mix with sugar, lemon juice, lemon rind, and allspice. Cool completely before using. -
Basic Sweet Dough
BASIC SWEET DOUGH
½ cup warm water
2 packages active dry yeast
1½ cups milk, scalded
½ cup sugar
2 teaspoons salt
2 eggs, slightly beaten
½ cup soft shortening
7 cups sifted all-purpose flour
Pour warm water into a large bowl.
Add yeast and stir until dissolved. Cool
milk to lukewarm and add to yeast mix-
ture with the sugar, salt, eggs, shortening
and half the flour. Beat with a spoon un-
til smooth. Add enough of the remaining
flour to handle easily. Turn dough out
onto a lightly floured board or pastry cloth
and knead until smooth and elastic (see
page 64). Shape dough into a ball and
place in a greased bowl; turn once to
bring greased side up. Cover with a
damp cloth and let rise in a warm place
(85° F.) until double in bulk, about 1
hour. Punch down with the fist. Pull
edges into center and turn dough over in
the bowl. Cover and let rise again until
almost double in bulk, about 30 minutes.
Punch down and use as directed in any of
the recipes below.
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# Basic Sweet Dough
## Ingredients
- 1/2 cup warm water
- 2 packages active dry yeast
- 1 1/2 cups milk, scalded
- 1/2 cup sugar
- 2 tsp salt
- 2 eggs, slightly beaten
- 1/2 cup soft shortening
- 7 cups sifted all-purpose flour
## Instructions
1. Pour warm water into a large bowl. Add yeast and stir until dissolved.
2. Cool milk to lukewarm and add to yeast mixture with the sugar, salt, eggs, shortening, and half the flour.
3. Beat with a spoon until smooth.
4. Add enough of the remaining flour to handle easily.
5. Turn dough out onto a lightly floured board or pastry cloth and knead until smooth and elastic (see page 64).
6. Shape dough into a ball and place in a greased bowl; turn once to bring greased side up.
7. Cover with a damp cloth and let rise in a warm place (85° F.) until double in bulk, about 1 hour.
8. Punch down with the fist. Pull edges into center and turn dough over in the bowl.
9. Cover and let rise again until almost double in bulk, about 30 minutes.
10. Punch down and use as directed in any of the recipes below. -
Hot Cross Buns
Hot Cross Buns
Here's the good, old-fashioned way to
plump, tender, spicy buns—
2 packages active dry yeast
or 2 cakes compressed yeast
1/3 cup water
1/3 cup milk, scalded
1/2 cup salad oil or melted
shortening
1/3 cup sugar
3/4 teaspoon salt
3 1/2 to 4 cups sifted enriched flour
1/2 to 1 teaspoon cinnamon
3 beaten eggs
2/3 cup currants
• • •
1 slightly beaten egg white
Sifted confectioners' sugar
Soften active dry yeast in warm
water or compressed yeast in luke-
warm water. Combine milk, salad
oil, sugar, and salt; cool to luke-
warm. Sift together 1 cup of the flour
and the cinnamon; stir into milk
mixture. Add eggs; beat well. Stir
in softened yeast and currants. Add
remaining flour (or a little more or
less to make a soft dough). Cover
with damp cloth and let rise in
warm place till double (about 1 1/2
hours). Punch down. Roll or pat
out to 1/2 inch on lightly floured
surface. Cut in rounds with 2 1/2-
inch biscuit cutter; shape in buns.
Place on greased baking sheet
about 1 1/2 inches apart. Cover and
let rise in warm place till almost
double (about 1 hour). If desired,
(over)
Back:
cut shallow cross in each bun with
sharp scissors or knife. Brush tops
with egg white. Bake in moderate
oven (375°) about 12 minutes, or
till done. Add confectioners' sugar
(about 3/4 cup) to the remaining
egg white. Use this as a frosting for
piping crosses on warm buns.
Makes about 2 dozen.
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# Hot Cross Buns
## Ingredients
- 2 packages active dry yeast, or 2 cakes compressed yeast
- 1/3 cup water
- 1/3 cup milk, scalded
- 1/2 cup salad oil or melted shortening
- 1/3 cup sugar
- 3/4 tsp salt
- 3 1/2 to 4 cups sifted enriched flour
- 1/2 to 1 tsp cinnamon
- 3 eggs, beaten
- 2/3 cup currants
## Frosting
- 1 egg white, slightly beaten
- 3/4 cup sifted confectioners' sugar
## Instructions
1. Soften active dry yeast in warm water, or compressed yeast in lukewarm water.
2. Combine milk, salad oil, sugar, and salt; cool to lukewarm.
3. Sift together 1 cup of the flour and the cinnamon; stir into milk mixture.
4. Add eggs; beat well.
5. Stir in softened yeast and currants.
6. Add remaining flour (or a little more or less to make a soft dough).
7. Cover with damp cloth and let rise in warm place till double, about 1 1/2 hours.
8. Punch down. Roll or pat out to 1/2 inch on lightly floured surface.
9. Cut in rounds with a 2 1/2-inch biscuit cutter; shape into buns.
10. Place on greased baking sheet about 1 1/2 inches apart.
11. Cover and let rise in warm place till almost double, about 1 hour.
12. If desired, cut a shallow cross in each bun with sharp scissors or knife.
13. Brush tops with egg white.
14. Bake in moderate oven (375°) about 12 minutes, or till done.
15. Add confectioners' sugar (about 3/4 cup) to the remaining egg white; use this as a frosting