Yeast Breads


Anadama Bread

Place milk in mixing bowl. Gradually add corn meal, stirring constantly. Add shortening, molasses, and salt. Mix thoroughly. Cool to lukewarm. Place water in measuring cup. Sprinkle yeast into water. Stir gently until yeast is thoroughly dissolved. Add to cornmeal mixture. Mix well. Reserve 4 cups of the flour to sift for kneading. Gradually add remaining flour to yeast mixture, blending thoroughly. Remove dough to pastry cloth. Let rest, covered, 10 min. Knead dough 8-10 min. or until smooth and elastic. Place in well-oiled bowl. Brush surface of dough lightly with melted shortening. Cover, and let rise in warm place about 1½ hr. or until doubled in bulk. Remove dough to pastry cloth. Form into round ball, cover, let rest 5 min. Roll dough to 8x12" rectangle. Begin with wide side and roll tightly. Seal edges. Elongate by rolling lightly and stretching carefully to 16 inches. Taper ends slightly. Place in diagonal position on well-oiled baking sheet. Beginning at one end of the loaf, measure 3" and cut one 2" crosswise gash in center. Make 5 more 2" gashes spaced 2" apart. Brush top of loaf generously with melted butter. Sprinkle generously with additional yellow cornmeal and salt , using more corn meal than salt. Cover. Let rise 45-50 min or until double in bulk. Bake at 425° for 5 min. Reduce heat to 400° and bake 15-18 min. or until golden brown. Remove to cooling rack. Serve hot or cold as desired.


Braided Orange Apricot Bread Combine orange juice, sugar, rind, salt, egg, and shortening in large mixing bowl. Blend thoroughly. Place water in measuring cup. Sprinkle yeast into water. Stir gently until yeast is thoroughly dissolved. Add to orange juice mixture. Blend thoroughly. Add half of the flour. Stir until mixture is smooth. Reserve ¾ c. of the remaining flour to sift, a small quantity at a time as required for kneading. Add remainder of flour to juice mixture, blending thoroughly. Remove dough to pastry cloth, cover and let stand 10 min. Knead dough about 8 min. or until smooth and elastic. Place in well-oiled bowl. Brush surface of dough lightly with melted shortening. Cover and let rise in warm place about 2 hr. or until double in bulk. Remove to floured board or pastry cloth. Divide dough into 3 equal portions. Form each portion in round ball. Cover, let rest 10 min. Roll one ball to a 5x12" rectangle. Spread apricot puree evenly over rectangle to within l" of outside edge. Begin with wide side and roll tightly. Seal edges. Elongate by rolling lightly and stretching carefully to 16". Roll other two balls into rectangles. Without filling, roll as a jelly roll and elongate to 16". Place rolls ½" apart in diagonal position on a well-oiled baking sheet. Braid rolls loosely together. Seal braid ends by pressing firmly together and tucking under. Cover. Let rise in warm place about 50 min. or until double in bulk. Bake at 375° for 5 min. Reduce heat to 350° and bake 20 min. longer or until golden brown. Remove from oven. Place on cooling rack. While still slightly warm, frost center of braid lightly with any desired powdered sugar frosting. Top with coarsely chopped nuts, if desired.
Cocktail Buns In large bowl of electric mixer, beat thoroughly 2 cups flour, the sugar, salt and undissolved yeast. Combine 1¼ c. water, the milk and 1/3 c. butter in small saucepan. Put over low heat until liquids are very warm — 120 to 130F (butter need not melt). Gradually add to dry ingredients and blend at low speed, then beat at medium speed of electric mixer, scraping bowl occasionally, 2 min. Add eggs and ½ to 1 c. more flour, or enough to make a thick batter. Beat at high speed, scraping bowl occasionally, 2 min. With wooden spoon, stir in enough more flour to make a soft dough. Turn out onto lightly floured board and knead 8 to 10 min., or until smooth and elastic. Cover with greased plastic wrap, then a towel and let rest 20 min. Punch dough down and divide in half. Work with half at a time, refrigerating remainder. Pull off parts of dough to make small buns about 1½" wide. Arrange close together on greased baking sheets. Cover with plastic wrap and foil, sealing well, and freeze until firm. Transfer to plastic bags. To bake, remove from freezer and put on greased baking sheets. Cover and let rise in warm place free from drafts 1 hour, or until doubled in bulk. Bake at 350 15 min. or until golden brown and done. Remove from baking sheets and brush tops with butter. Makes about 6 dozen.
English Muffins

Place in mixing bowl:

Stir in: Cool until lukewarm (about 80 degrees)
Stir in: 1 cake compressed yeast which has been crumbled and dissolved in 2 tbsp. lukewarm water or 1 pkg. dry yeast

Beat in (2 c. at a time): 4 c. sifted flour

Cover with a damp cloth and let rise at 80 to 85F until sponge falls back in bowl (about 1½ hr.). Spoon into greased muffin cups. filling each cup ½ full. Let rise to top of cups (about 30 min.) Bake 30 to 35 min. in 350° oven. Makes 1 dozen large muffins.

LARGER AMOUNT:
English Muffins In bowl, dissolve yeast in water. Add sugar, salt, shortening and flour. Mix until the dough is well blended and soft. Roll out ¼" thick on floured board. Cut into 3½" circles. Place on baking sheet which has been sprinkled with 1 tbsp. corn meal. Sprinkle rest of corn meal over muffins. Let rise in warm place 85° until light, about 1 hr. Bake on medium-hot ungreased griddle or grill baker about 7 min. on each side. Split cooled muffins. Serve toasted with butter or marmalade. Makes 10 to 12 muffins.
French Rolls

Mix together:

Mix all ingredients well in mixer. Place in greased bowl, cover with damp cloth and let rise until double (1½ to 2 hrs.) Punch down; let rise again until almost double in bulk (30-35 min.) Form little buns (12 to 16.) Place on greased- and cornmeal-sprinkled baking sheet. Cut with scissors almost to bottom of rolls. Brush with water. Let rise 1 hr. Brush again. Can be sprinkled with sesame or poppy seeds. Bake 10 min. at 425°; brush; bake 10-15 min. more.
Golden Bread of Verona Soften yeast in lukewarm water. Beat whole eggs and yolks together. Stir in sugar, lemon peel, vanilla, salt, melted butter or margarine, and softened yeast. Gradually beat in enough flour to form a moderately stiff dough. Place in a greased bowl, cover loosely with foil. Chill at least 30 min. Turn dough onto a well-floured surface and roll to a 12x9" rectangle, ½" thick. Cut the 6 tablespoons butter into small pieces; scatter butter evenly over the surface of the rectangle. Fold 1/3 of the dough over half the rectangle; fold second third over the first so that there are three layers. Roll flat to rectangle again; chill 20 min. Repeat folding, rolling and chilling 2 more times, rolling the last time to an l8x9" rectangle. Butter and lightly sugar an 8½" fluted tube pan. Fit dough around pan, overlapping slightly where it meets. Cover loosely and let rise till double, about 1½ hours. Bake at 350° for 30-35 min. Invert bread on a rack; cool. Dust with confectioners’ sugar, if desired.
Ice Box Rolls Crumble yeast into bowl, add sugar, salt and water. Add well beaten egg. Sift flour once before measuring, add half of flour and beat well. Add melted shortening and mix in remainder of flour. Let rise to double its bulk. Punch down and cover tightly and place in refrigerator. About one hour before baking, remove desired amount of dough, shape into small rolls, let rise to double their bulk slowly on greased pan. Bake in hot oven 425° for 20 min.
Moravian Sugar Cake Sprinkle yeast on water; let stand a few minutes, then stir until dissolved. Stir granulated sugar and salt into egg, then blend with potato. Stir in 1/3 c. butter and the yeast mixture. Beat in flour in small portions (dough should be soft). Knead lightly on floured board 2-3 min. or until smooth and springy. Put in greased bowl and grease top; cover with towel and let rise in warm spot 1 to 1½ hours or until doubled. Press into greased 13x9" pan or two 8" square pans. Dough should be no thicker than ¾". Butter top, cover and let rise 30 min, or until doubled and puffy looking. With thumb, make holes in rows about 2" apart. Sprinkle with brown sugar and cinnamon mixture. Drizzle with 1/3 c melted butter. Bake 375° 15 - 20 min. Serve warm.
Onion Rolls, Pronto
V.G. Early in the day, or day before:
  1. Prepare hot roll mix dough, then let rise as package directs.
  2. Meanwhile, in large skillet, melt butter, add onions, then brown lightly, while tossing; set aside to cool.
  3. When dough is almost double, turn it out on floured surface: then, with side of floured hand, divide dough into 6 parts. Holding one of dough pieces in hand, top with a tablespoon of onion mixture. Then shape into a smooth ball, completely encasing onion. Repeat with remaining 5 pieces, reserving some of onion mixture for top.
  4. On greased cookie sheet, 2 inches apart, set rolls, with folds on bottom. Let rolls rise in warm place (about 85°) until double. Meanwhile start heating oven to 400°.
  5. When rolls have doubled, with thumb, make a dent in top of each, part-way down. Then lightly brush each roll with beaten egg (or a little milk) and sprinkle with poppy seeds and rest of onion rings.
  6. Bake rolls 20 minutes, or until golden: then serve hot or warm. Makes 6 large rolls. Or reheat rolls, split, then fill with hot hamburgers.

Pineapple Whirls

In a metal saucepan (2 qt. size) bring rapidly just to a boil: 2/3 c. milk. Take from heat and add: 3 tbsp. shortening, 1 tsp. salt, and 3 tbsp. sugar. Stir mixture until well blended. Then add, in order: 1 egg, well beaten and 1 cake yeast, crumbled

Beat thoroughly to form a thick, smooth batter. Add remaining flour and mix into a moderately stiff dough. Turn out on floured board and knead lightly about 30 seconds (about 50 strokes) forming dough into a smooth ball. Cover with damp cloth and allow to rest 15 min. Divide dough into 12 equal pieces. With the hands, roll each piece into a rope 9-10" long. In a greased baking pan, 9x13, coil each rope into a small whirl about 3" in diameter. Flatten until whirls just touch each other. Cover with damp cloth. Let rise in warm place until light and double in bulk, about 45-50 min. Brush whirls with melted butter. On center of each whirl place a generous spoonful of the following mixture:
  • ¼ c. soft butter or margarine
  • ¾ c. well drained crushed pineapple
  • ¾ c. brown sugar, firmly packed and free from lumps

    Bake at 400° for 18-20 min. Makes 1 dozen whirls.


    Potato Rolls
    V.G.

    Pare and boil 2 medium-sized potatoes. Drain and put through ricer. Scald ½ c. milk. Add, and stir in:

    • ½ c. sugar
    • ½ c. shortening
    • 1¼ salt
    • ¾ c. riced potatoes
    Cool to lukewarm. Measure ½ c. warm water into bowl. Sprinkle or crumble in 2 pkgs. dry yeast, or 2 cakes yeast. Stir until dissolved. Add lukewarm milk mixture. Add and stir in 2 beaten eggs and 2¼ c. sifted flour. Beat until smooth. Add to make easily handled dough...2¼ c. sifted flour. Turn out on lightly floured board. Knead dough quickly and lightly until smooth and elastic; place in greased bowl. Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 1¼ hours. Punch dough down and shape into small rolls. Place rolls in greased 9" layer cake pans. Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 40 min. Bake in moderate oven at 375° for about 25 min.
    Raised Buttermilk Biscuits

    Measure into a small bowl:

    • ¼ c. lukewarm water
    • 2 tbsp. sugar
    • 2 cakes yeast, crumbled
    Sift together, then let stand 5-10 min. while preparing the other ingredients. Sift together into a mixing bowl:
    • 4 c. sifted flour
    • 2 tsp. baking powder
    • 1½ tsp. salt
    Add: ¼ c. shortening
    Using pastry blender, cut in shortening until it is in small pieces.
    Then add:
    • 1¼ c. buttermilk, warm
    • yeast mixture
    Mix to a moderately stiff dough. Turn out on floured board and knead lightly a few seconds to smooth dough. Roll dough to ½-inch thickness and cut into biscuits. Place biscuits barely touching each other in a greased baking pan. Prick the tops with a fork and brush with melted shortening. Let rise in a slightly warm place until biscuits are light and double in bulk, 30-40 min. Bake in hot oven 425° for 12-15 min. Makes 2 dozen.

    Raisin Brioche Ring

    Cover 1½ cups raisins with water; bring to boiling. Drain. Sprinkle 2 pkg. dry yeast into ½ c. warm water; stir to dissolve. In large bowl, combine 1 cup scalded milk, 1/3 c. sugar, 4 tbsp. butter or margarine, and 1 tsp. salt; cool to lukewarm. Add raisins, yeast, and 3 eggs. Gradually stir in 5½ to 6 cups sifted flour to make a soft dough. Turn dough onto floured surface; knead 5 min. Place in greased bowl, turning to grease surface. Cover; let rise till double, 45 to 60 min. Divide dough in half; cut each half into 8 parts. Pinch off 1/5 of each part. Shape large pieces into balls; place 8 balls against edge of each of two greased 9" round baking pans. With kitchen shears, snip dough crisscross fashion in center of each ball. With finger, make hole where cross intersects. Shape smaller dough pieces into teardrops and press pointed ends well into holes in larger balls. Cover; let rise till double, about 45 min. Bake at 350° for 30 min. Remove from pans. Beat 1 egg yolk with 1 tbsp water; brush on bread while still hot.


    Refrigerator Rolls
    • 1 pkg. yeast
    • 1 tbsp. sugar
    • ½ c. sugar
    • 3 eggs
    • 1 c. butter or margarine
    • 1 c. cold milk
    • 1 tsp. salt
    • 5 cups flour
    Mix yeast and 1 tbsp. of sugar in large mixing bowl. In a pan, melt the butter and add the cold milk, sugar and salt. Add eggs to the yeast mixture in large bowl. Add flour to butter and milk mixture. Mix all together and let stand in refrigerator overnight. Roll mixture out like pie dough and cut in narrow wedges, rolling each wedge from the outside edge in making the rolls. Let rolls stand 4 hours before baking for l5 min. at 350°. Unbaked rolls will keep in refrigerator for a week. Serves 12.

    Sour Cream Cinnamon Sticks

    In a metal saucepan (2 qt. size) bring rapidly just to a boil: 1 cup sour table cream
    Take from heat and add

    • 2 tbsp. shortening
    • 3 tbsp. sugar
    • 1 tsp. salt
    • 1/8 tsp. baking soda
    Stir mixture until well blended. Then add, in order:
    • 2 eggs, well beaten
    • 1 cake yeast, crumbled
    Stir until yeast disappears. Then add half of: 3 cups sifted flour.
    Beat thoroughly to form a thick, smooth batter. Add remaining flour and mix into a moderately stiff dough. Turn out on floured board and knead lightly about 30 seconds (about 50 strokes) forming dough into a smooth ball. Cover with damp cloth and allow to rest 15 min. Roll dough into an oblong about 18x6". Spread entire surface of dough with 2 tbsp. melted butter. Then sprinkle half of dough (the long way) with:
    • 1/3 c. brown sugar
    • 1 tsp. cinnamon
    Fold unsugared dough over sugared half, pressing down lightly to seal in filling. With a sharp knife, cut dough into 18 strips, 1x3". Then taking each strip at both ends, twist it in opposite directions, twice, forming a spiral stick. Place on greased baking sheet about 2" apart, pressing both ends of sticks firmly and flatly to the pan. Cover with damp cloth and let rise in warm place until light and double in bulk, about 40-45 min. Brush with melted butter. Bake in a hot oven, 400°, for 10-12 min. While still warm, spread tops of baked sticks with icing made by mixing ¾ c. sifted powdered sugar with 1 tbsp. table cream. Makes 1½ dozen sticks.

    White Bread
    From Sharon Martian Mix well, then add 5 more cups flour. Mix well. Let rise twice. Bake at 350 for 1 hour. Makes 4 loaves.
    Whole Wheat Bread (From Barbara Mather)
    • 2 c. milk
    • 1/3 c. brown sugar, firmly packed
    • 2 tsp. salt
    • 2 pkg. yeast
    • 2/3 c. lukewarm water
    • 6½ c. unsifted whole wheat flour
    • 2 tbsp. melted shortening
    Scald milk. Add brown sugar, salt and stir until dissolved. Let milk stand until lukewarm. Sprinkle yeast over water and let soften 10 min. At end of time stir milk into yeast, pour in 3 c. flour and melted shortening and mix thoroughly. Work in remaining flour gradually. Knead hard l0 min. Dough should look springy and smooth and stretched. Place in bowl and let rise until doubled. Punch down and dump onto lightly floured board and cut dough in half. Let rest 5-10 min., then divide dough into 2 neat loaves and slap tops smartly. Shape and place in greased bread pans, brush again with melted shortening, cover with towel and let rise until double. Bake 400° l0 min., then 375° 40 min. Brush tops with melted margarine after removing from pans.

    Yeast Cheese Buns
    • ½ c. warm water (not hot-110°-115°)
    • 1 pkg. dry yeast
    • 2 tbsp. sugar
    • 1 tsp. salt
    • ½ c. soft cheese spread (Cheez Whiz)
    • 2¼ c. sifted flour
    • 1 egg
    • ¼ c. soft shortening
    Dissolve yeast in water in mixing bowl. Add sugar, salt, cheese spread and half the flour. Beat thoroughly 2 min. Add egg and shortening. Beat in gradually remaining flour until smooth. Fill greased muffin cups half full. Let rise until double in hulk, 1 to 1½ hr. Heat oven to 350°. Bake about 20 min. Makes 12 large buns. (For fluffy, light and tender buns, be sure to let the dough rise until rounded above the muffin cups.)