MORE YEAST RECIPES

Press, Volume CX, Issue 32462, 24 November 1970, Page 5

MORE YEAST RECIPES

For those who found the recent series of yeast recipes of interest here are three more that are well worth the baking: Bath Buns.—To make 12 you need: lib flour 3oz butter loz yeast 3oz castor sugar 1 cup milk (bare) 2 eggs 2oz sultanas loz chopped peel Grated rind of f lemon Lump sugar, otherwise granulated. Method: Sift the flour and lightly rub in butter. Cream the yeast with 1 teaspoon of sugar. Warm milk to luke-warm and stir this into the creamed yeast Add the well beaten eggs and pour this liquid into the middle of the flour and butter. Mix well, then cover and leave in warm place for 1J hours. Sprinkle in the remaining sugar, sultanas, peel and lemon rind, mixing thoroughly with a wooden spoon, then turn on to a floured board and divide into 12 equal portions. Arrange these spaced a little apart on a greased baking sheet and leave in warm place for 1015 minutes. Brush over With a little milk and sprinkle with coarsely crushed lump sugar or granulated sugar. Bake at 450 for about 20 minutes.

Snowman Buns.—To make 12 Snowmqn you need: l}-2oz yeast i cup warm water 3j cups flour One-third cup sugar 1 teaspoon salt 2 teaspoons ground nutmeg 2 eggs i cup softened butter Currants. Method: In large bowl dissolve -yeast in warm water; add half of the flour, sugar, salt, nutmeg, beaten eggs and butter and beat for about 2 minutes with electric mixer, setaping sides and bottom of bowl frequently. Add remaining flour and blend this in with a spoon until smooth. Cover and leave in warm place until double in size for about 45 minutes. Beat lightly to punch down and turn out on floured board and cut into 12 equal portions. Use half of each piece to form body, shaping into a four inch oval. Use a littie more than half of that remaining for head, shaping into a round ball. Press currants in deeply for eyes and a tiny piece of dough for nose. For arms make two pencil like rolls 2 inches long. Place the snowmen three inches apart on greased baking sheet and leave in warm place (85 degrees) for 45 minutes or until doubled in . size. Brush with beaten egg and bake at 350 for about 15 minutes.

Dutch Apple Cake.—For a cake 13in x gin x 2ln (approx.) you need: 1 cup milk J cup sugar 1 teaspoon salt | cup butter 1 cup warm water 1 package of yeast 1 egg 4 cups flour 6 cups cooked and drained apple slices H cups sugar Additional cup of flour 4 teaspoons cinnamon 10 tablespoons butter Glace icing. Method: Scald milk, then stir in J cup sugar, salt and 1 cup butter and cool until lukewarm. Dissolve yeast in warm water in large bowl; add lukewarm milk mixture, the beaten egg and 2 cups flour. Beat well until smooth. Stir in remaining 2 cups flour to make a stiff batter. Cover tightly and refrigerate for at least 2-3 hours or up to 48 hours. Combine 1} cups sugar, 1 cup flour, cinnamon and 10 tablespoons butter and mix well. Divide the chilled dough in half on a lightly floured board and roll one piece into a rectangle 13in x 9in (approx.). Place in greased baking tin of that size and arrange half of the apple slices on top, sprinkle with half of the topping mixture. Top with remaining half of dough, apples and remainder of topping mixture. Cover and leave in warm place to rise for about 45 minutes. Bake at 350 for 35 minutes or until cooked. When cool drizzle over a glace icing.