Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 26

Grate the rind of two oranges and then place in a bowl and add

One cup of orange juice, warmed to 80 degrees Fahrenheit,

Two tablespoonfuls of melted shortening,

Four tablespoonfuls of sugar,

One and a half teaspoonfuls of salt,

One egg.

Beat to mix and then dissolve one yeast cake in one cup of water 80 degrees Fahrenheit, and add to the above mixture; then work in sufficient flour to make a smooth elastic dough; usually about eight cups. Place in a greased bowl and turn the dough to thoroughly coat with grease. Cover and let rise for three hours. Pull the corners of the dough to the centre and punch down, turn over and let rise again for one hour. Repeat the punching down and then let rise for three-quarters of an hour. Turn out on a moulding board and mould into three loaves, adding

One-half cupful of seeded raisins to one loaf,

One-half cupful of chopped almonds to second loaf,

and keep the third loaf plain. Place in greased pans and let rise for three-quarters of an hour. Bake in the hot oven for 40 minutes. The temperature of the oven should be 400 degrees Fahrenheit.

This bread is delicious for sandwiches. Undoubtedly one of the causes of the failure in making breads at home is that the process is hurried and the bread is insufficiently baked. The size and shape of the pans affect the quality of the bread. Avoid too deep or shallow pans. A pan, 7½ by 4¼ inches, will give the best results.

Turn the bread on a wire cake rack to cool. This permits the free circulation of air.