FLEISCHMANN'S YEAST S GOLD MEDAL FLOUR

FLEISCHMANN'S YEAST S GOLD MEDAL FLOUR

Dear Homemaker: If you re a yeast baker, you already know. If you re not here s your chance to find out. Yeast baking is the greatest tension-reliever, personality-expresser and general cheerer-upper that ever was! Punch the dough and feel frustrations disappear. Shape the dough and you re an artist. Serve the spectacular results and blush modestly at all the compliments. In fact, with yeast baking you may discover a whole new you. There s a basic recipe for each yeast category, and it s foolproof. Once you ve mastered it, there s no end to the easy out-of-the-ordinary variations you can try. With Fleischmann s high, high rising Yeast and Gold Medal s dependable flour, you turn out an ego-boosting triumph every time. uwft/tq QlWs 'Bsttu DIP TIP No need to sift Gold Medal Flour. Dip dry measuring cup into flour canister or sack. Level off with spatula. Gold Medal Wondra may also be poured directly from sack. ACTIVE NOTE Recipes specify Fleischmann s Active Dry Yeast but you may substitute Fleischmann s Compressed Yeast. One cake compressed yeast is equivalent to one package of dry yeast. Dissolve by crumbling into warm water, as directed. Additional copy 10$. Write General Mills, Inc., Dept. 590, 400 Second Avenue South, Minneapolis, Minn. 55440 1963 Published by General Mills, Inc. and Standard Brands Inc. 2

liliilifîlîliljllll VA cups warm water (105 to 115 ) 1 pkg. FLEISCHMANN S Active Dry Yeast 2 tbsp. soft margarine or shortening 2 tbsp. sugar 2 tsp. salt 3 cups GOLD MEDAL or GOLD MEDAL WONDRA Flour Measure warm water into large warm mixer bowl. Sprinkle in yeast; stir until dissolved. Add margarine, sugar, salt and 2 cups of flour. Beat 2 min. at med. speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Blend in remaining flour with spoon until smooth. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 min. Stir batter down by beating about 25 strokes. Spread evenly in greased 9x5x3" loaf pan. Smooth loaf by flouring your hand and patting top into shape. Cover; let rise until doubled, about 40 min. Bake at 375, 45 min., or until loaf sounds hollow when tapped. Makes 1 loaf. 3 Prepare Ego Batter Bread as directed except during the first rising period mix % cup currants, % cup raisins, % cup chopped citron, */2 tsp. allspice, x/2 tsp. caraway seeds and % tsp. nutmeg. Add when beating down the batter. Beat until well blended. Spread batter in two greased 1-lb. coffee cans. Let rise until batter reaches %" from top, about 40 min. Bake at 375, about 40 min. Ice with frosting (p. 18). Prepare Ego Batter Bread except omit margarine and sugar. After dissolving yeast, beat in % cup crunchy peanut butter, % cup brown sugar (packed), the salt and half the flour. Add remaining flour. Bake in loaf pan or spread in greased 9" sq. glass dish.

Prepare Ego Batter Bread as directed except add 2 tbsp. poppy seeds to the dissolved yeast. After shaping the loaf sprinkle another tbsp. poppy seeds over the top. Prepare Ego Batter Bread as directed except add % tsp. garlic powder to the dissolved yeast. 4 Prepare Ego Batter Bread as directed except add 1 cup (4 oz.) grated sharp Cheddar cheese and 1 tsp. caraway seeds to the dissolved yeast. Prepare Ego Batter Bread as directed except add x/2 cup cut-up dates and y4 cup chopped nuts when beating down the batter. Beat until well blended.

1 cup warm water (105 to 115 ) 1 pkg. FLEISCHMANN S Active Dry Yeast 2 tbsp. sugar 21/4 cups GOLD MEDAL or GOLD MEDAL WONDRA Flour 1 tsp. salt 1 egg 2 tbsp. soft margarine or shortening Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, half the flour and salt. Beat with spoon until smooth. Add egg and margarine. Beat in rest of flour until smooth. Scrape down sides of bowl; cover. Let rise in warm place, free from draft, until double in bulk, about 30 min. Stir down dough. Spoon into 12 large greased muffin cups, filling each y2 full- Again let rise until dough reaches tops of muffin cups, 20 to 30 min. Bake at 400, 15 min., or until done. Makes 12 buns. 5 Prepare Ego Batter Buns except dissolve yeast in only % cup warm water. Mix % cup commercial sour cream with the sugar, salt and margarine. Bring just to boil; cool to lukewarm. Stir sour cream mixture and half the flour into dissolved yeast. Beat with spoon until smooth. Add remaining flour, egg, 1% tbsp. chopped chives. Prepare Ego Batter Buns as directed except add 1 tsp. caraway seeds, V2 tsp. crumbled leaf sage and % tsp. nutmeg to the dissolved yeast before proceeding.

Upside down or right side up these light hearted coffee companions all make delicious sense, 6 1 cup milk 1/2 cup sugar 1 tsp. salt 1/2 cup margarine or butter % cup warm water (105 to 115 ) 1 pkg. FLEISCHMANN S Active Dry Yeast 1 egg 4 to 41/2 cups GOLD MEDAL or GOLD MEDAL WONDRA Flour Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk mixture, egg and half the flour. Beat until smooth. Add remaining flour to make a stiff batter. Cover loosely with aluminum foil; refrigerate at least 2 hours. (Dough may be kept in refrigerator up to 3 days.) Finish as directed in individual recipes. 14 Mixed-Up Coffee 14 cup flour Cake dough 14 cup brown sugar 14 cup strawberry jam (packed) 14 cup peach jam 3 tbsp. cold margarine 14 cup chopped pecans 14 tsp. cinnamon Pat dough into greased 13x91/^x2" pan, pushing dough up pan sides to form a ridge. Cut through dough making 2" squares. Spread with jams in a checkerboard fashion. Mix rest of ingredients in bowl and blend well. Sprinkle in slits between jam squares. Cover; let rise until doubled, 1 to IV2 hours. Bake at 375, 30 min., or until done. Makes 1 kuchen.

1/2 Mixed-Up Coffee Cake dough 2 medium-size apples Pat dough into a greased 13x9 V2X2" pan, pushing dough up pan sides to form ridge. Pare apples; slice thinly. Arrange in rows on top of dough, slightly overlapping slices. Sprinkle with mixture of x/2 cup sugar and % tsp. cinnamon. Sprinkle top with 2 tbsp. melted margarine. Cover; let rise until doubled, 45 to 60 min. Bake at 375, 35 min., or until done. Makes 1 kitchen. /2 Mixed-Up Coffee Cake dough Orange Glaze (below) On lightly floured surface roll dough into a rope 5 to 6 feet long. On greased baking sheet, make a double coil by holding one end of rope down and winding around 3 to 4 times. Lift rope and form a smaller coil on top of long coil by winding around once or twice. Tuck free end down inside center of top coil. Cover; let rise until doubled, 1 to 1% hours. Bake at 375, about 25 min. Drizzle with Orange Glaze made from 1 cup Confectioners Sugar, 2 tbsp. concentrated frozen orange juice, y4 tsp. vanilla beaten until smooth. % Mixed-Up Coffee Cake dough margarine or butter, melted On lightly floured board, roll out dough into 9x8" rectangle. Cut into eight 1" strips. Place 4 strips about 1" apart in greased 9" square pan. Weave in remaining 4 strips. Brush with melted margarine. Blend Vi cup sugar and 1 tsp. cinnamon; sprinkle over dough. Cover; let rise until doubled, about 1 to IV2 hours. Bake at 375, 25 min., or until done. Makes 1 coffee cake. 7

1 recipe Mixed-Up Coffee Cake dough 1/2 cup margarine or butter, melted %. cup dark brown sugar (packed) Confectioners Sugar Frosting (p. 18) V/2 tbsp. instant coffee Blend brown sugar and instant coffee. On lightly floured board divide dough into 24 equal pieces. Dip each piece in melted margarine; roll in brown sugar mixture. Place 12 pieces in bottom of well greased 10" tube pan. (If pan has removable bottom, line with aluminum foil.) Arrange second layer of 12 pieces on top of first layer. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 to iy2 hours. Bake at 375, 40 min., or until done. Remove from pan. Drizzle with frosting while warm. Makes 1 coffee cake. I *] ï I l ì d *1 iït i d #Wà1 i ifk i á i à «h IÎ3 3 ä r4 dl Vz Mixed-Up Coffee Cake dough 1/3 cup peanut butter 3 tbsp. margarine or butter 16 cup strawberry jelly, jam or preserves Confectioners Sugar Frosting (p. 18)!4 cup chopped peanuts On lightly floured surface roll out dough to a 30x5" strip. Blend peanut butter and margarine; spread over dough. Top with strawberry jelly. Fold in half lengthwise. Do not seal edges. Twist the strip 5 or 6 times. On greased baking sheet form a coil with the twisted dough. Cover; let rise until doubled, about 1 hr. Bake at 375, 25 min., or until done. Frost and sprinkle with chopped peanuts. Makes 1 coffee cake.

2 cups warm water (105 to 115 ) 2 pkg. FLEISCHMANN S Active Dry Yeast % cup sugar 14 cup soft margarine or shortening 1 egg 2 tsp. salt 61/2 to 7 cups GOLD MEDAL or GOLD MEDAL WONDRA Flour Measure water into large warm mixing bowl. Sprinkle in yeast; stir until dissolved. Add sugar, shortening, egg, salt and half the flour; beat until smooth. Mix in remaining flour until dough is easy to handle. Place in greased bowl turning to grease top. Cover loosely with aluminum foil. Refrigerate at least 2 hours. When dough rises, punch it down occasionally. When fresh rolls are desired, remove dough from refrigerator, cut off amount needed and return remaining dough to refrigerator. Dough may be kept 3 to 4 days. Finish as directed in individual recipes. 14 Riot of Roll dough 12 medium-size stuffed olives 1 egg white, slightly beaten onion salt On lightly floured board, roll dough into a 12x9" rectangle. Cut in twelve 3" squares. Cut squares diagonally from each comer to about from center. Place olive in center of each square. In rotation bring the same point of each comer to the center. Overlap and seal points. Brush pinwheel with egg white; sprinkle with onion salt. Cover. Let rise until doubled. Bake at 400, 12 min., or until done. Makes 12 pinwheels.

1/4 Riot of Roll dough 2 tbsp. catsup 2 tbsp. grated Parmesan cheese 1 tsp. oregano Roll dough into 12" circle about thick. Spread with catsup; sprinkle with cheese and oregano. Cut into 16 pie-shaped pieces. Beginning at rounded edge, roll up. Place on lightly greased baking sheet, point underneath. Curve to form crescent. Cover; let rise until doubled. Bake at 400Q, 12 min., or until done. Makes 16 crescents. 10 1/4 Riot of Roll dough 1/4 tsp. garlic salt 1 tbsp. margarine or butter, melted 1 tbsp. finely chopped parsley Shape bits of dough into 1" balls. Place in lightly greased 8" layer or pie pan. Cover; let rise until doubled. Mix garlic salt with margarine; brush lightly on rolls. Sprinkle with parsley. Cover; let rise. Bake at 400, 15 min., or until done. Makes about 18 rolls.

!4 Riot of Roil dough 1 to 2 tbsp. sesame seed, 1 egg yolk toasted* 2 tbsp. water For cocktail wiener buns divide dough in 32 pieces. Make pencil-like shapes 2" long, thick. For cocktail hamburger buns divide dough in 24 pieces. Shape to silver dollar size, thick. Place pieces on lightly greased baking sheets. Mix egg yolk with water and brush over rolls. Sprinkle with seeds. Cover; let rise until doubled, 20 to 30 min. Bake at 400, 10 min., or until lightly browned. *To toast sesame seeds, sprinkle seed in shallow pan. Bake at 350 for 20 min., stirring frequently. 1/4 Riot of Roll dough 2 tbsp. water 1 egg yolk poppy seeds Form bits of dough into %" balls. Place 3 balls in each greased muffin cup. Mix egg yolk with water; brush over rolls. Sprinkle with poppy seeds. Cover; let rise until doubled. Bake at 400, 12 min., or until brown. Makes about 12 rolls. 11

1/4 Riot of Roil dough 1 egg yolk 2 tbsp. water 1/4 cup chopped blanched almonds 14 tsp. salt Cut dough into 8 pieces. Roll each into pencil shape about 16" long. Shape into pretzels (as illustrated) on lightly greased baking sheet. Blend egg yolk and water; brush over pretzels. Sprinkle with mixture of almonds and salt. Cover; let rise until doubled. Bake at 400, 12 min., or until done. Makes 8 pretzels. 12 14 Riot of Roll dough 1 tbsp. soft margarine or butter 2 tsp. garlic-cheese, Bleu-cheese or old-fashioned French dressing mix for salads Roll dough into 12x9" rectangle. Spread with margarine. Sprinkle salad dressing mix evenly over dough. Cut into twelve 3" squares. Roll up each square as for a jelly roll; place on lightly greased baking sheet. With sharp knife, make cuts through each roll about %" apart and half way through dough. Curve each roll slightly to separate slits. Cover and let rise until doubled, 20 to 30 min. Bake at 400, 12 min., or until done. Makes 12. y4 Riot of Roll dough 1 egg, beaten 1 tbsp. water garlic salt or coarse salt or dill seed Cut dough into 12 pieces. Roll each into pencil shape, 6 to 8" long. Place on lightly greased baking sheet 1" apart. Brush the sticks with egg blended with the water. Sprinkle with salt or dill seed. Cover; let rise until double. Bake at 400, 12 min., or until brown. Makes 12 sticks.

2 cups warm water (105 to 115 ) 2 pkg. FLEISCHMANN S Active Dry Yeast 2 tbsp. sugar 1 tbsp. salt 1/4 cup vegetable oil 6 to 61/2 cups GOLD MEDAL or GOLD MEDAL WONDRA Flour Put water in large warm bowl. Sprinkle in yeast; stir to dissolve. Add sugar, salt and oil. Add 3 cups flour; beat well. Work in enough remaining flour to form soft dough. Turn dough onto lightly floured board. Knead until smooth and elastic, 8 to 10 min. Form into smooth ball. Place in greased bowl; brush top with oil. Cover; let rise in warm place until doubled, about 45 min. Punch down. Divide into two equal portions. Flatten dough into strip. Holding ends of strip, alternately slap and stretch until double the length of pan. Bring ends of strip to center, overlapping slightly. Flatten dough to even thickness. Make lengthwise indentation through center of dough with edge of hand. Fold both edges to center; seal by pinching. Roll loaf gently back and forth to smooth. Place loaves with seams on bottom in two greased 9x5x3" loaf pans. Brush tops with oil. Cover; let rise in warm place until doubled, about 1 hr. Bake at 400, 35 min., or until loaves sound hollow when tapped. Makes 2 loaves. 13

Prepare bread as directed on p. 13 except before kneading, divide dough in half. Work iy2 cups (6 oz.) grated natural sharp Cheddar cheese into half of dough. Knead, shape into round loaf and bake in greased 9" round layer pan at 375, 30 to 35 min., or until done. With remaining half of dough follow directions for Well-Adjusted White Bread. Makes 2 loaves. 14 Prepare bread as directed on p. 13 except substitute */3 cup dark molasses for sugar. Use 2 cups rye flour and 4 to 4l/2 cups Gold Medal Flour in place of 6 to 6% cups flour. With first addition of flour, add 1 tbsp. caraway seeds and 2 tbsp. grated orange peel. Shape into 4 small round loaves on cooky sheets. Let rise 1 hr. Bake at 375, 35 min., or untildone. Prepare bread as directed on p. 13 except substitute % cup brown sugar (packed) for sugar and use about 5% cups flour. Add 2 cups quick-cooking rolled oats with first addition of flour. After shaping, sprinkle top of loaves with mixture of 2 tbsp. sugar and 1 tsp. cinnamon. Bake at 400, 35 min., or until loaves sound hollow. Makes 2 loaves.

Prepare bread as directed on p. 13 except when ready to shape, divide dough into fourths. Divide one fourth into 3 parts. Shape into strands of equal length, about 10" long. Braid. Place on baking sheet. Top before and after braiding with one of the following: Combine 2 tbsp. poppy seeds and 2 tbsp. honey. Sprinkle with 1 tbsp. caraway seeds and 1/2 cup grated Cheddar cheese. Sprinkle with 16 cup cubed Swiss cheese and paprika. Combine 1 tbsp. dry salad dressing mix (Garlic Cheese, French, Parmesan) and 1 tbsp. vegetable oil. Repeat with remaining dough. Let rise 30 min. or until double. Bake at 375, 30 min,, or until done. Makes 4 braids. Prepare bread as directed on p. 13 except after the first rising, knead in 1 cup raisins. Divide into two equal portions. Flatten each into an oblong, 15x8". Brush lightly with oil. Mix y2 cup sugar and 1 tbsp. cinnamon. Sprinkle each oblong with half of this mixture. Roll up as for jelly roll. Pinch ends. Place loaves in two greased 9x5x3" loaf pans. Brush with oil. Let rise and bake as Well-Adjusted Loaf. Makes 2 loaves. 15

[ HES5E333S Soak 1 pkg. Betty Crocker Au Gratin Potatoes (slices only) in 4 cups boiling water. Cool until warm (105 to 115 ), about 30 to 45 min. Drain, reserving liquid. Make bread as directed on p. 13 except substitute 2 cups potato liquid for warm water and add potato slices with last addition of flour. To shape loaves, divide in two equal portions. Flatten each to an oblong, 15x8". Mix Au Gratin Potato Sauce Mix with % cup warm water. Spread each oblong with half this mixture. Roll as jelly rolls. Pinch ends. Place loaves in two greased 9x5x3" loaf pans. Brush with oil; let rise. Bake at 375, 45 min., or until loaves sound hollow when tapped. Makes 2 loaves. Prepare bread as directed on p. 13. After first rising, divide half of dough into 8 portions. Shape into loaves. Place in greased miniature loaf pans, 4i/2x21/2x 2". Let rise until doubled, 30 to 40 min. Bake at 375, 30 min., or until loaves sound hollow when tapped. With remaining half of dough follow directions for Well-Adjusted White Bread. Makes 8 little loaves and 1 family loaf. Serve tiny hot-from-the-oven loaves on individual boards to add a special touch to a dinner party. Or serve little loaves and homemade jam as evening refreshments. 16

1/2 cup milk 2 cup sugar 1 tsp. salt 1/2 cup margarine or shortening 1/2 cup warm water (105 to 115 ) 2 pkg. FLEISCHMANN S Active Dry Yeast 2 eggs, beaten 41/2 to 5 cups GOLD MEDAL or GOLD MEDAL WONDRA Flour Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and 1 cup flour. Beat until smooth. Add enough additional flour to make a soft dough. Turn onto a lightly floured board; knead until smooth and elastic, about 8 min. Place in greased bowl, turning to grease top.* Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down; let rise again until almost doubled, about 30 min. Turn dough onto lightly floured board. Divide for desired buns. Finish as directed in individual recipes. this point, part of dough can be refrigerated for 3 to 4 days. Proceed as directed after refrigeration. First rising may take longer. 17

V2 Gossipy Sweet Bun dough melted margarine or butter 1 cup very finely chopped apple 1/2 cup very finely chopped pecans V4 cup sugar 14 tsp. cinnamon Confectioners Sugar Frosting (below) chopped pecans Roll dough into 16x15" rectangle. Cut into three strips 5" wide. Brush with margarine. Blend apples, the % cup pecans, sugar and cinnamon. Spread evenly over dough to within V2" of edge; pat down slightly. Roll each strip tightly from long side as for jelly roll. Seal edges. Cut into 4" logs. Place on greased baking sheet. Cover; let rise until doubled, about 30 min. Bake at 425, 10 min., or until done. When cool, frost; sprinkle with chopped pecans. Makes 12 fruit logs. CONFECTIONERS SUGAR FROSTING: Moisten 1 cup sifted confectioners sugar with 1 tbsp. milk. Add tsp. vanilla. Beat until smooth. 18 1/2 Gossipy Sweet Bun dough 15 maraschino cherries, halved 1/3 cup apricot preserves melted margarine or butter V3 cup chopped pecans Roll dough into 18x15" rectangle. Cut into thirty 3" squares. Cut each square diagonally from each corner to about V2" from center. Blend apricots and pecans. Place about 1 tsp. mixture in each center. There are 2 points to each corner of the square. In rotation, bring the same point of each corner to center, overlap, and seal points at center. Top each pinwheel with a cherry half. Place on greased baking sheets. Cover; let rise until doubled, about 30 min. Bake at 400, 8 min., or until done. Brush with melted margarine. Makes 30 pinwheels.

1/2 Gossipy Sweet Bun dough 1 cup sugar melted margarine or butter 1 cup finely chopped pecans Roll dough into an 18x9" rectangle. Brush with margarine. Blend sugar and pecans; sprinkle dough with half the mixture. Roll up from long side as for jelly roll; cut into 1" slices. Roll and flatten each piece of dough into a 4" circle, dusting board with remaining sugar-nut mixture. Place on ungreased baking sheets. Cover; let rise until doubled, about 30 min. Bake at 375, 10 min., or until done. Makes IS sugar crisps. Vi Gossipy Sweet Bun dough melted margarine or butter 1/2 cup sugar 1 tsp. cinnamon 1/3 cup flour 2 tbsp. sugar 2 tbsp. margarine or butter 1/2 tsp. cinnamon Confectioners Sugar Frosting (p. 18) Roll dough into 18x9" rectangle. Brush with margarine. Blend cup sugar and 1 tsp. cinnamon. Sprinkle evenly over dough. Roll up from long side as for jelly roll. Cut into 1" slices. Press pencil almost through roll going parallel to cut sides. Invert and turn cut surface up. Place on greased baking sheets. Rub together remaining flour, sugar, margarine and cinnamon. Sprinkle over buns. Cover; let rise until doubled, about 30 min. Bake at 375, 10 min., or until done. Drizzle with frosting. Makes 18 buns. 19

1/2 Gossipy Sweet Bun dough 1 cup (8 oz. pkg.) cream cheese 14 cup sugar 3 tbsp. flour 1 egg yolk Vz tsp. grated lemon peel 1 tbsp. lemon juice 14 cup jam chopped nuts While dough is rising, soften cream cheese. Add sugar, beating until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice. Roll dough into 15" square. Cut into twenty-five 3" squares. Place on greased baking sheets. Place 1 tbsp. cheese mixture in center of each square. Bring two diagonally opposite comers to center of each square. Overlap them slightly; pinch together. Cover; let rise until doubled, about 30 min. Bake at 375, 12 min., or until done. Heat jam until melted. Brush lightly over hot rolls. Sprinkle with nuts. Makes 25 buns. 14 Gossipy Sweet Bun dough 1/2 cup chopped prunes 14 cup brown sugar (packed) 14 cup water 14 cup chopped pecans 1 tbsp. lemon juice Confectioners Sugar Frosting (p. 18) In pan blend prunes, sugar, water, pecans and lemon juice. Bring to a boil over medium heat, stirring constantly. Continue boiling until mixture is thick, about 8 min. Cool. Roll dough into 18x9" rectangle. Cut into 3" squares. Place about 1 tsp. prune mixture in each center. Bring all four corners to center, overlapping corners to make a small square. Seal edges. Place on greased baking sheets. Cover; let rise until doubled, about 30 min. Bake at 375, 10 min., or until done. Frost. Makes 18 rolls. 20