Quick Breads
Reading edition
Breads which are lightened by means of yeast (see recipe page 30) are called “yeast breads” while those lightened by other leavening agents are termed “quick breads”. The latter can be prepared in a very short time and are intended to be served at once while they are fresh and hot.
PLAIN MUFFINS
2 cups bread flour 4 tsp. baking powder 2 tbsp. sugar ¾ tsp. salt 1 egg ⅓ cup Carnation Milk ⅔ cup water 2 tbsp. melted fat
Sift dry ingredients. Beat egg and add Carnation diluted with the water; add melted fat. Stir liquid quickly into the dry ingredients. Pour immediately into oiled muffin tins. Bake 20-25 minutes in a hot (425°F) oven. Makes 12 muffins.
GRAHAM DATE MUFFINS
1 cup bread flour 1 cup graham flour 4 tsp. baking powder 2 tbsp. sugar ¾ tsp. salt ½ cup chopped dates 2 tbsp. melted fat 1 egg ⅓ cup Carnation Milk ⅔ cup water
Sift the bread flour, baking powder, sugar, and salt and add to the graham flour; add the dates. Beat the egg and add Carnation diluted with the water; add melted fat. Stir liquids quickly into the dry ingredients. Pour immediately into oiled muffin tins. Bake 20-25 minutes in a hot oven (425°F). Makes 12 muffins.
NUT BREAD
1½ cups bread flour 1½ cups graham flour 4 tsp. baking powder ⅓ cup sugar 1 tsp. salt 1 egg 1 cup chopped nuts ¾ cup water ¾ cup Carnation Milk 2 tbsp. fat, melted
Sift baking powder, sugar, salt, and bread flour and add to the graham flour; add the chopped nuts. Mix the melted fat, Carnation diluted with the water, and well beaten egg. Combine liquids quickly with the dry ingredients. Pour into a greased loaf pan, cover and let stand for 20 minutes; bake in a hot (400°F) oven.
JIFFY COFFEE CAKE
2 cups flour 3 tsp. baking powder ¼ cup sugar ½ cup cold fat ½ cup currants ⅓ cup Carnation Milk ⅔ cup water 1 egg
Sift the dry ingredients, rub or cut in the fat, and add the currants. Mix the beaten egg with the Carnation diluted with the water; add to the flour mixture. Pour into a greased pan, sprinkle with sugar and cinnamon, and bake in a moderate (375°F) oven for about 40 minutes.
The same recipe may be used for a DUTCH APPLE CAKE. After the mixture is poured into the pan, press sharp edge of sliced apples into dough in parallel rows. Sprinkle top with 3 tbsp. sugar mixed with ½ tsp. cinnamon. Bake in a moderate (375°F) oven for 40 minutes.
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BAKING POWDER BISCUITS
2 cups bread flour 4 tsp. baking powder 1 tsp. salt 4 tbsp. cold fat 2 tsp. sugar ¼ cup Carnation Milk ½ cup water
Sift dry ingredients, rub in shortening with finger tips or cut in with two knives. Add Carnation diluted with the water and mix to soft dough. Toss on slightly floured board, roll or pat out to ¾ inch thickness, and cut with biscuit cutter. Brush top with thin layer of melted fat. Bake in a hot (450°F) oven for 10 to 12 minutes. Makes about 14 biscuits. EMERGENCY BISCUITS are made by using the same recipe, changing the liquid to ⅓ cup Carnation and ⅔ cup water. Drop by spoonsful onto a greased tin and bake.
PIN WHEEL BISCUITS
2 cups bread flour 4 tsp. baking powder 1 tsp. salt 3 tbsp. sugar 4 tbsp. cold fat ¼ cup Carnation Milk ½ cup water ⅓ cup chopped raisins 2 tbsp. chopped citron ⅓ tsp. cinnamon 2 tbsp. sugar
Sift the first four ingredients, rub or cut in the shortening. Add Carnation diluted with the water and mix to soft dough. Toss on slightly floured board, pat or roll to ¼ inch thickness, sprinkle with raisins, citron, cinnamon, and sugar. Roll like a jelly roll. Cut off pieces ¾ inch in thickness and place on a greased tin. Bake in a hot oven (450°F) for 10 to 15 minutes.
SCONES
2 cups pastry flour 4 tsp. baking powder 2 tsp. sugar 1 tsp. salt 4 tbsp. fat 2 eggs 3 tbsp. Carnation Milk 3 tbsp. water
Sift dry ingredients, rub or cut in fat. Dilute Carnation with water; add milk with beaten eggs (reserving a little of the egg white); mix to soft dough. Roll out to ¾ inch thickness, cut into squares or diamond shapes. Brush over with a little of the reserved egg white and sprinkle with sugar. Bake in a hot (450°F) oven.
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