The Brussels Post, 1977-12-07, Page 24(about 1 hour). Bake as you would
for fresh,
Bread may also be frozen after
baking. Package cooled loaves in
freezer bags or aluminum foil for
freezing. Frozen baked bread
keeps for 2 months in the freezer.
Refrigerating bread is not
recommended as it encourages
the bread to go stale. However,
refrigeration of bread during hot,
humid weather is acceptable as it
will prevent mold growth. If you
store bread at room temperature
in an airtight container, it will
keep well for 4 to 5 days.
With the approach of
Christmas, most people are busy
sending cards and letters to
relatives and friends, and
a knowledge of area postal codes,
the post office maintains, can
help speed delivery.
Addresses in areas where there
is letter carrier dilivery, excluding
rural routes, have postal codes
that relate to specific streets and
even blocks. They can be found in
postal code books available in all
area post offices, Places
where there is, no letter carrier
delivery have a single code
number, and the rural routes
delivered from them have to
share that number. The following
list of area 4°. ommunities, and
their postal codes, • could be
clipped arid kept for reference.
Auburn - NOM 1E0
Belgrave - NOG 1E0
Bluevale- NOG 1G0
Blyth - NOM 1H0,
Dublin - NOK 1E0
Egmondville - NOK 1G0
Hensall - NOM 1X0
Kinburn KOA 2H0
Kippen - NOM 2E0
Londesboro - NOM 2H0
Seaforth - NQK 1 WO
Staffa and Croniarty - NOK 11(
Varna - NOM 2R0
Brodhagen - NOK 1B0
Brucefield - NOM 1J0
Brussels - NOG 1H0
Clinton - NOM 1L0
Filler u .0- •
remember: you II also
gasoline ..... maybe
Go ahead. Take
your car to the
city and fill 'er up
with packages. But
be filling .it up with
even twice for one
trip. Add THAT to the cost of the presents
you buy! Plus considc-- this: they may cost
more to begin with:.-S: -ti at home and bank
at home .... saves time. Saves wear and
tear. Saves money. And you'll find just
as large a selection of merchandise right
here in Brussels.
Go ahead. Fill er up. At HOME!
24—THE BRUSSELS POST, DECEMBER 71, 1977
Baking bread is
well worth effort
Remember postal codes
on Christmas mail
If you enjoy the aroma of bread
baking in the oven, it's well worth
the effort to make it say food
consultants at Aglriculture
Canada. It's really not all that
difficult to do,
The main ingredients in yeast
breads are simple - just flour,
liquid, yeast, salt, sugar and fat.
The sugar and fat ensure an
acceptable flavor and texture.
The actual making of the brad
involves four steps - mixing,
kneading, fermentation and
baking. After mixing, bread
dough is kneaded until it is
smooth and eleastic to develop
"Gluten". This is the framework
that holds in the gas produced by
the yeast during fermentation.
The dough is allowed to sit in a
warm place to rise until double in
bulk. This is the longest part of
the procedure usually requiring
about 11/2 hours.
Food consultants atAgticulture
Canada recommend taht, you try
this Oatmeal. Bread recipe, just to
see how easy it is to prepare. The
Honey Oatmeal bread is delicious
too.
OATMEAL BREAD
1 teaspoon sugar
1/2 cup lukewarm water
1 package active dry yeast
2 cups hot milk
1/2 cup molasses
1 tablespoon salt,
2 tablespoons shortening.
2 cups rolled oats
5 to 5% cups all-purpose flour
Dissolve sugar in water and
sprinkle yeast over top. Let stand
10 minutes. Combine next four
ingredients and stir until
shortening melts. Cool to
lukewarm and stir in yeast
mixture and oats. Gradually beat
in 3 cups flour. Work in enough
remaining flour to make soft
dough. Turn onto floured board
and knead until smooth and
elastic (8 to 10 minutes). Shape in
ball and place in greased bowl,
turning to grease top. Cover and ,
let stand in warm place until
doublein bulk (about 11/2 hours).
Punch down, divide in half, cover
and let rest 10 minutes. Shape'
into 2 loaves and place in greased
9 x 5 -inch loaf' pans. Brush with
melted fat. Cover and let rise in
warm place until double in bulk
(about 1/ hours) Bake 30 to 35
minutes at 375°F. Makes 2
loaves.
Honey Oatmeal Bread: Make as
Oatmeal Bread, but use 1/2 cup
liquid honey in place of 1/2 cup
molasses.
Unbaked bread dough may be
frozen. Complete the recipe
method to the end of kneading,
but use 2 packages active dry
yeasc and 2 teaspoons sugar to
activate the yeast. Cover the
dough and let it rest 20 minutes,
then shape it into loaves or rolls.
Place these on greased baking
sheets and brush with melted fat.
Cover and freeze until firm (about •
1 hour), then transfer to freezer
bags and return to freezer.
Frozen bread dough keeps well
for a month in the freezer.
To bake , remove dough from
freezer, grease tops and place in
greased pans. Cover and allow to
thaw in refrigerator (about 16
hours). Remove from
refrigerator, leave uncovered and
allow the dough to rise in a Warn
place until it has doubled in bulk