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HomeMy WebLinkAboutClinton News-Record, 1975-10-23, Page 16‘0. 101 011.1.. 11. “VI MOM, 1.11 v t when kneaded. forms ,nore gluten- 011444 gives the its elasticity se thit it expand and hold within it the gas bubbles funned by th Yeast. MOW* milled from sof wheat contain* less gluten arsi is not suitable for making Yeast breads; There are mem types of • Gouraud one should know the properties of each of these before attempting to znake bread. Depending on wh1h 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 brownish in color due to the presence -of bran. This flour contains all the natural parts of the wheat kernel up to at least 95 percent of the total weight of the wheat from which it is made. ft 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 some germ from the wheat kernel, giving it a,vreamy Grana 1#ya flour milletlfrom*hrdtpr 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 • • Just imagine how goad it feels toknow that the fantastic aroma 'tilling the room is coming from the bread you've lust -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. (Ag., Canada photo) alone or with all-purpose flour for yeast breads. Flours such as Soy, Barley and Potato may be added to yeast breads for interesting flavor. • For you bread- making beginners, or for anyone in search of 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 luktwarm water 1 package' active dry yeast 1 cup hot milk 2 tablespoons sugar I -tablespoon salt 3 tablespoons shortening 5 to 51/2 cups sifted all-purpose ftour ,,teaspoon sugar tti sprinkle' yeast over top. Let stand 10 minutes. Combine next four ingredients, stir until shor- tening melts and tool 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 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: For second rising, cover and let stand in warm place until double in bulk (about 11/2 hours). Bake 30 to 40 minutes at -400 degrees F. Makes 2 loaves. Whole Wheat Bread 1 teaspoon sugar 1/2 cup lukewarm water 1 package active dry yeast+ 11/2 cups hot milk Y4 ettr* molasses 1 tablespoon saIty, 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 shor- tening melts and cool to lukewarm. Stir in yeast. mixture. Gradually beat in 3 cups flour. Work in enough remaining flour to make soft dough. -Tum 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 PA hours). Punch dowa, 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. For second rising, cover and tet stand in warm place until double in bulk (about 11/2 hours). Bake 30 to 40 minutes at 375 degrees F. Makes 2 loaves. +If using fast rising yeast you may follow either the above method of that given on the package. Smile He came home carrying a huge package. "What did you buy?" his wife asked. "I don't know *hat it is." Then why did you buy it?" -The salesman said you can't get them anymore." New Canada Savings Bonds one of the best things you can do with your money. 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