HomeMy WebLinkAboutThe Goderich Signal-Star, 1979-11-08, Page 63GLUTEN FREE BREAD
Use recipe presented with the Bread Celimix
flour but add:
One-third cup of sugar -
'/2 tsp. salt
1 tsp. Crisco oil, to the flour mix along with the
cup of water. Bake as directed.
This bread can best be sliced with a very sharp
knife or an electric knife and toasts nicely.
By Janet A. Talbot,
Bayfield
POPPY SEED -FILLED LOAF
3 tablespoons butter
1/4 cup sugar
'/2 teaspoon salt
2 egg yolks, well beaten
1 pkg. active dry yeast
2 tablespoons warm water
1/4 teaspoon ground cardamom
2 cups all-purpose flour
1/2 cup scalded milk, lukewarm
Poppy Seed Filling (recipe follows)
Sugar Glaze (recipe follows)
1. Cream butter; gradually add sugar and salt;
beat until smooth and creamy. Add egg yolks,
yeast dissolved in warm wter, and cardamom ;
beat well.
2. Add . flour alternately with milk; blend.
Knead dough on floured surfacemntil smooth and
elastic.
3. Place dotigh in greased bowl, cover, and let
rise in warm place until double, about 2 hours.
4. Punch dough down and let rise again for 1
hour.
5. Roll dough out on floured surface to a rec-
tangular shape 1/2 in. thick. Spread with. Poppy
Seed Filling and ,roll like a jelly roll, sealing both
edges.
6. Place on greased baking sheet. With scissors
snip top several times. Cover and let rise in
warm place until double its original size. Bake in
moderately slow oven (325 degrees F), 50 to 55
minutes. Brush with Sugar Glaze while warm.
To Do It With Ease, Allow About 5 Hours
POPPY SEED FILLING
3/ cup milk
1 cup poppy seeds, ground
1-3 cup honey
1 egg
1 teaspoon vanilla
Bring milk to a boil; add poppy seeds, and
cook, stirring occasionally until milk is ab-
sorbed; beat in honey. Beat egg and add some of
the hot poppy seed mixture; stir constantly and
pour back into hot mixture; cook over low heat
until thick. Remove from heat, add vanilla; cool
thoroughly.
SUGAR GLAZE
Combine 1/2 cup sugar and 1/4 cup water in small
saucepan. Boil to 220 degrees F (thread stage),
about 5 minutes. Remove from heat and "grain"
slightly by rubbing some of the syrup on the side
of pan with back of wooden spoon, until syrup is
somewhat cloudy and you feel a few grains
forming.
Mrs. Ruth Wilson
RR1
Holyrood, Ont.
Page 29
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