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HomeMy WebLinkAboutThe Brussels Post, 1975-01-22, Page 13BREAD MAKING BASICS Just imagine how good it feels to know that the fantastic aroma filling the room is coming from the bread you've just made.For bread-making beginners, Food Advisory Services, Agriculture Canada suggest trying basic white and whole wheat breads. They are simple to make and are well worth the effort. (Photo Agriculture Canada) Bread making basics Ronnenberg Insurance Agency Open in Brussels — Tuesday and Friday Only — Ph. 887-6663 Monkton Office Open Monday to Saturday Noon Phone 347.2241 — Any Time. Phone Early for Appointment and Avoid the Rush READ and USE POST CLASSIFIED DIAL DIRECT THE BRUSSELS POST, JANUARY 22•-• 1976 Ontario WI's meet in Toronto If you're about to try making bread for the -first time, you're in for a thrill. Bread making is not only fun, but it's rewarding too. Just imagine how good it feels to know that the fantastic aroma filling the room is coming from the bread you've just made. Homemade bread is also the perfect addition to any and every meal. The secret of making good bread lies primarily in selecting the right ingredients. The most important is flour. Flour made from hard wheat has a higher percentage of protein than that made from soft wheat and when kneaded, forms more gluten. Gluten gives the dough its elasticity so that it can expand and hold within it the gas bubbles formed by the yeast. Flour milled from soft wheat contains less gluten and is not suitable for making yeast breads. There are many types of flour and one should know the proper- ties of each of these before attempting to make bread. Depending, on which flour you use, the resulting bread product can be very 'different. ALL-PURPOSE FLOUR is a white flour designed for all types of flour mixtures. Most of it is now enriched with added B vitamins and the mineral iron to compensate for their loss during refining. Health and Welfare Canada regulates the enrichment process. WHOLE WHEAT FLOUR is a brownish colour due to the presence of bran. This flour contains all the natural parts of the wheat kernel up to at least 95 per cent of the total weight of the Wheat from which it is made. It contains more protein than all- purpose flour and produces heavier products because of the bran particles. It can be used alone or With all-purpose flour for yeast breads. STONE GROUND FLOUR is whole wheat flour ground between two flat Stones. Only a few mills in Canada produce this type. Stone ground flour May retain sonic germ from the wheat kernel, giving it a creamy colour: GRAHAM FLOUR is a white flour t tilled frOnt hard ,spring wheat to which bran or bran and Other parts of the wheat kernel have been added. It can be used alone or with all-purpose flour for yeast breads. RYE FLOUR is made from rye cereal. It produces a stickier less elastic dough than does wheat flour. It can be used alone or with all-purpose flour for yeast breads. Flours such as soy,BARLEY and POTATO may be added' to yeast breads for interesting flavour. For you bread making begin- ners, or for anyone in search for a basic recipe for white and whole wheat bread, Food Advisory Services, Agriculture Canada, suggest these two. They are simple to make, even if it is your first time and the resulting loaves are well worth the effort. WHITE BREAD 1 teaspoon sugar 1 cup lukewarm water 1 package active dry yeast 1 cup hot milk 2 tablespoons sugar 1 tablespoon salt 3 tablespoons shortening , 5 to 51/2 cups sifted all purpose flour Dissolve 1 teaspoon sugar in water and sprinkle yeast over top. Let stand 10 minutes. Combine next four ingredients, stir until shortening melts and cools to lukewarm. Stir in yeast mixture. Gradually beat in 3 cups flour. Work in enough remaining flour to make soft dough. Turn onto board and kneed until smooth and elastic (8 to 10 minutes). Shape into a ball and place in greased bowl, turning to grease top. For first rising, cover and let stand in warm place (85 degrees F or 29 degrees C) until double in bulk (about 1-1/2 hours). Punch down, divide in half, cover and let test 10 Minutes. Shape into 2 loaves and place in greased 9 x 5 loaf pans. Brush with melted fat. For second rising,, cover and let stand in warm place until double in bulk (about 1-1/2 hotirs), Bake 30 to 40 minutes at 400 degrees F. Makes 2 loaves. WHOLE WHEAT BREAD 1 teaspoon sugar I/2 cup lukewarm water 1 package active dry yeast* 11/2 cups hot milk cup niolaSses 1 tablespoon salt 1/4 cup' shortening. 5 to 51/2 cups whole wheat flour Dissolve 1 teaspoon sugar in water and sprinkle yeast over top. Let stand 10 minutes. Combine next four ingredients stir until shortening melts and cools to lukewarm. Stir in yeast mixture. Gradually beat in 3 cups flour. Work in enough remaining flour to make soft dough. Turn onto board and knead until smooth and elastic (8 to 10 minutes). Shape into a ball and place in greased bowl, turning to grease top. For first rising, cover and let stand in warm place (85 degrees F or 29 degrees C) until double in bulk (about 1 1/2 hours). Punch down, divide in half, cover and let rest 10 minutes. Shape into 2 loaves and place in greased 9 x 5 loaf pans. Brush with melted fat. For second rising cover and let stand in warm place until double in bulk (about 1 1/2 hours). Bake 30 to 40 minutes at 375 degrees F. Makes 2 loaves. *If using fast rising yeast follow either the above method or that given on the package. Rebekah's will see New York pictures Morningstar Rebekah Lodge met January 14 with a good attendance. Correspondence included thank yous from shut-ins who received gifts at Christmas also one from Rhoda Clare for the 25 year Jewel she received. She was unable to be in Lodge to receive it. It was decided to have a dessert euchre on Monday, FEb. An invitation Was received from Western Star Lodge to ni eet with them on. Thursday, January 30th. to See and hear Anna Lee Stevenson tell of her trip and show her pict tires to the United Nations last year. Fedeated Women's Institutes of Ontario met in the King Edward Hotel in Toronto from January 13th 17th. Mrs. Harvey Noblitt, Ottawa, the president presided when all 32 Subdivisions of Ontario were represented. In her president's address, it was learned that the Officer's conference at. Waterloo Uhiversity had been most successful.. It is hoped that the learning experience is fully shared with the branches at home, and full time given for reports. During the week of Women's Institute week in June, 1974, 1,300 visited the Erland Lee home, which is the property of the F.W.1.0. Records of attendance at the 14 Area Conventions are: District voting delegates 96% Area branches represented 77% and total number voting delegates at 80%. • A trophy is presented to the District with highest attendance, it seems to be an incentive for better attendance. In the past two years 239 branches made an increase in membership of 20%.. Mrs. Win. G. Miller, Scarborough, the secretary treasurer reported attending many committee meetings. She was chairman of FWIO supplies sales at the Officers Conference. They amounted to $1,833.00. Mrs. Miller stayed at the Erland Lee home during Women's Institute week, when the 1,300 visited. Mrs. Austin Zoeller, New Hamburg, reported on the disposition of the 1973 Resolutions. Mrs. George Bolt, Charlton Station, is the new appointment to this committee. Mrs. Harvey Houston, Lucknow, presented the Public Relations report.Trent Valley and Grey-Bruce now have 11 years continuous 100% reporting. A highlight of 1974 was the presentation of a scholarship to honor Mrs. Noblitt from theOttawa Mr. and Mrs. Jack Alcock of R.R.3, Brussels were guests of honor at a gathering of friends and relatives to celebrate their 40th Wedding anniversary. The anniversary party was held in the Brussels Legion Hall on Saturday night. Mr. and Mrs. Alcock greeted the guests on their arrival. The evening was spent playing progressive euchre. A much enjoyed musical program was presented with 'Stuart Smith at the piano, Mrs. Phyllis Mitchell, violin and. area, for the contribution she has made to the work of Women's Institute at home and abroad. Good public relations are fost ered in many ways by the W.I. in the community< as they sponsor. 4-H, care of Senior Citizens and', handicapped and the oversight ol many other community projects. We express gratitude of the fine coverage given W.I. work all over Ontario. Contributions for W.I. project was $21,635.00. During the election of Officers, Mrs. Herbert Maluske ol Chesley, Grey-Bruce Area, was elected president. Mrs. Earl Morden, R.R.1, Rodney was ' , elected Secretary Treasurer.' Regional vice president: Southern, Mrs. Calvin Carmichael, 1lderton; Northern, Mrs. Sam Koski, Fort Frances; Eastern, Mrs. Peter Timmins, Perth. Other Officers re-elected were Mrs. Harvey Houston. Lucknow, Public Relations Officer; Mrs. Robt. B. Weber Officer Conference Secretar3 TreasurDr. Newly elected Conveners were Mrs. L.E.Drayton, Ottawa; Mrs. Ear Jamison, Oshiwaken; Mrs Harold Biasing, Neustadt. Mrs. Austin A. Zoeller, New Hamburg, chairman of the Erlanc Lee Home, presented ar interesting report. In this home where the Constitution of the Women's Institute was written the table is still in this Historic Home as part of the furnishings The 1976 Convention of the Federated Women's Institute o Canada will meet it Charlottetown, University a Prince Edward Island, the weel of June 20th. Presentation of gifts were mad( to retiring president, Mrs Harvey L. Noblitt, and Mrs. Wm G. Miller, secretary treasurer with the good wishes from all the members of the Board o Directors and executive. Barbara Alcock playing spoons. During the course of the evening an address was read by the couple's son Ken, extending congratulations and good wishes, Their son, Bill, who was master of ceremonies for the evening, made the presentation of a swivei rocker and cushion from Brussels friends, and numerous other lovely and useful gifts for which Mr. and Mrs. Alcock expressed their appreciation. The pleasant evening was concluded with a delicious lunch served by the Legion Ladies' Auxiliary. Alcocks honoured by friends Income Tax Prepared Farmers — Businessmen — Individuals — At Reasonable Rates —