Breads
Reading edition
White bread
2 loaves, 18 slices each
Flour, unsifted About 5½ cups
Sugar 3 tablespoons
Salt 2 teaspoons
Yeast, active dry 2 packages
Milk 2 cups
Shortening ¼ cup
Shortening, melted, or oil 1 tablespoon
Mix 2 cups of flour with sugar, salt, and yeast. Heat milk and ¼ cup shortening together until very warm (120°F. to 130°F.). Shortening does not need to melt.
Gradually stir milk mixture into flour mixture. Add 1 more cup flour. Beat 2 minutes at high speed on electric mixer. Mix in enough of the remaining flour to make a soft dough that leaves the side of the bowl.
Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes.
Cover with plastic wrap, then a clean towel. Let rest 20 minutes.
Grease two loaf pans, 9- by 5- by 3 inches. Divide dough in half. Shape into loaves. Place in loaf pans. Brush tops with 1 tablespoon fat.
Cover with plastic wrap. Refrigerate 2 to 24 hours.
Remove from refrigerator. Puncture gently any air bubbles on surface with toothpick or cake tester. Let rest 10 minutes before baking.
Preheat oven to 375°F. (moderate). Bake 40 minutes or until done.
Remove bread from pans. Cool on racks.
Squash bread
1 loaf, 18 slices
Flour, unsifted 1½ cups
Cinnamon 2 teaspoons
Baking powder 1 teaspoon
Baking soda ½ teaspoon
Salt ¼ teaspoon
Eggs 2
Sugar ¾ cup
Oil ½ cup
Vanilla 2 teaspoons
Zucchini or yellow summer squash, coarsely shredded, lightly packed 1⅓ cups
Preheat oven to 350°F. (moderate). Grease a 9- by 5- by 3-inch loaf pan.
Mix dry ingredients, except sugar, thoroughly.
Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon colored, about 3 minutes. Stir in squash. Add dry ingredients. Mix just until dry ingredients are moistened.
Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center of loaf comes out clean.
Cool on rack. Remove from pan after 10 minutes.
20
Muffins
12 medium-size muffins
Flour, unsifted 2 cups
Baking powder 1 tablespoon
Sugar ⅓ cup
Salt 1 teaspoon
Egg, slightly beaten 1
Milk 1 cup
Shortening, melted, or oil ⅓ cup
Preheat oven to 400°F. (hot). Grease muffin tins.
Mix flour, baking powder, sugar, and salt thoroughly.
Mix egg and milk; add fat. Pour milk mixture into flour mixture. Stir until dry ingredients are barely moistened. Do not overmix. Batter will be lumpy.
Fill muffin tins half full of batter. Bake 20 to 25 minutes until lightly browned.
Cornbread
6 servings, 4 by 2½ inches each
Yellow cornmeal 1 cup
Flour, unsifted 1 cup
Baking powder 4 teaspoons
Sugar ¼ cup
Salt ½ teaspoon
Milk 1 cup
Egg, beaten 1
Shortening, melted or oil 2 tablespoons
Preheat oven to 400°F. (hot). Grease an 8- by 8- by 2-inch baking pan.
Mix dry ingredients thoroughly.
Mix milk and egg; stir in fat.
Add liquid to dry ingredients; stir only enough to mix.
Pour batter into pan. Bake 20 to 25 minutes, or until lightly browned.
Banana bread
1 loaf, 18 slices
Flour, unsifted 1¾ cups
Baking powder 1 tablespoon
Salt ½ teaspoon
Sugar ¾ cup
Shortening ½ cup
Eggs 2
Bananas, mashed 1 cup
Preheat oven to 350°F. (moderate). Grease 9- by 5- by 3-inch loaf pan.
Mix flour, baking powder, and salt thoroughly.
Mix sugar, fat, and eggs together until light and fluffy. Stir in bananas. Add dry ingredients and stir just until smooth.
Pour into pan. Bake until firmly set when lightly touched in center, 50 to 60 minutes. (Bread may crack across top.)
Cool on rack. Remove from pan after 10 minutes.