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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 22, 1954)
HERALD AND NEWS. KLAMATH FALLS. . OREGON PAGE SEVENTEEN THURSDAY. JULY 22. 1954 and FLORENCE JENKINS, Editor 5 -X - v V ," .-, ... ! I - 1 x Li kh 0 f?v,.J3sv .rr'X . - - '" V tV1- - LIT " ' "''' . r'yt HOME-BAKED BREAD deserves a niche all its own In the gallery of baiting triumphs. There is a glow of pride, satisfaction and fay of accomplishment in turning out hot. fragrant loaves of bread that can be equalled by nothing else. There is no scale to weigh the over flowing delight the homemaker can give her family by home-baked bread. Successful Home Baking Adds Pleasure to Cooking t Fresh Produce Our Markets Although Klamath Falls has per haps more than Its share of fine bakeries, mere is a certain some thing to home-baked bread that cannot be reproduced commercial ly. There Is the additional thrill of accomplishment on the part of the homemaker that is not duplicated by the preparation of any other food. ' Quite a solid proportion of Klam ath Falls homemakers bake their own bread, if not regularly, at least frequently, ror me oeneiu 01 new comers who may have some anx iety over the results at .tms al titude just over 4.000 feet reassurance Is in order. No finer bread can be baked anywhere than in Klamath Falls. The straight daytime recipe for white bread recipe follows: To make two loaves, use 6 cups flour, 1 cup milk, 1 V cups water, 1 cake yeast, 2 tablespoons sugar, 2 tablespoons salt and 1 tablespoon shortening. Tn make four loaves, use un to 13 cups flour, 2 cups milk, 2"4 cups water, 1 to 2 cakes yeast, ti cup sugar. 4 teaspoons salt and 2 tablespoons shortening. PROCEDUHB Crumble the yeast into Vt cup of lukewarn water and allow to soft en for 5 minutes. Scald the milk. To scald milk, bring it slowly to a high tempera ture, but keep It below the boiling point. Do not allow it to scorch if heating over direct heat. Remem ber that milk bolls at a lower tem perature than water. If you wish you can use evaporated milk and add hot water to make the required amount. Add sugar and salt, stir ring thoroughly until dissolved. If you are using butter or margarine for shortening, allow It to melt with the milk while scalding the milk. Add cold water and allow to cool to lukewarm. Pour softened yeast Into the luke warm milk mixture. Stir until well mixed. No chunks of yeast should remain separate after stirring. Add half of the sifted flour to the milk, stir the dough until flour and liquids are thoroughly, mixed Into a batter. You can use an electric mixer or mix with a large wooden spoon. Finally add the remaining sifted flour and mix well by hand, stir ring flour into batter until the bat ter takes up the flour. KNEADING Sprinkle the bread board lightly with flour, spreading the flour around on the . board. Turn the dougt onto the floured bread board and let it stand from S to 10 min utes before starting to knead it. The purpose of this is to let the dough "tighten" that Is, to be come firmer and less sticky. This rest period makes the dough easi er to knead. Knead the dough for 12 minutes. If interrupted, count time out. Time Me kneading with a timer or clock so that the dough is actually knead ed for the full time. Add flour to the board if necessary. (Kneading, of course, is folding uie aougn over on Itself, pushmg it lightly with a rocking motion. folding it over, pushing it and re pealing me process In continuous motion until the outside ol the aougn feels satiny and looks Diiiuoui. use me neeis of your hands and turn the deugh a quar ter oi a lurn.ana fold it back on itself .toward you.) To keep dough from flattening too much during kneading, curve the fingers over the outside of the dough. Keep fingers curved each time you press the dough. RISING Kound the dough into a smooth oau ana place it in a large bowl, The bowl should be lightly greased Press the dough down into the bowl and then turn it over so the light- (Contiuued en Page lit) Plan to Attend..- m w ART EXHIBIT WEDNESDAY, JULY 21 THROUGH WEDNESDAY, JULY 28 IB MOTOR SHOWROOM SPONSORED BY BALSIGER MOTOR COMPANY AND KLAMATH ART ASSOCIATION - OPEN HOUSE AT BALSIGER'S ALL DAY SATURDAY, JULY 24 REFRESHMENTS -KLAMATH ART ASSOC. HOSTS These paintings are by well-known American artists and depict familiar American scenes. Most of them have been reproduced in the Ford Times Magaiine that your Ford Dealer sends to you every month. Printed catalogues listing the name of the artist and paintings are available through the courtesy 1 of the Ford Foundation to help you better enjoy the exhibit. This is the only opportunity there will be for you to see these paintings outside of the Ford Foundation Art Gallery in Detroit. EVERYONE IN THE KLAMATH BASIN ' CORDIALLY INVITED in Fresh vegetables are beautiful to look at and wonderful to eat from Klamath Falls markets this summer. Rogue Valley vegetables are coming In now with the first ship ments of new potatoes (red varie ty) from Medford. Sweet corn Is expected from Medford Friday and will really start to be plentiful next week. Tomatoes, field grown in Nor thern California, are large and firm and just about perfect. ' Wonderful green beans are com ing in from the Rogue Valley now and the new spinach from Ashland is fine. The peak of the apricot ceason has passed. A few boxes of huge Moorpark apricots are in this week from Ashland. However,, the frost nipped the 'cot crop over there this spring and the quantity and quality was not up to normal. As a result, fewer apricots were froz en and canned locally than usual. From Ashland also come trans parent apples with Gravensteins due next week. Lambert cherries arc coming in from there, too. Valley peaches are expected toi be plentiful this year. A warning is in order, however, that the peak of the season is very brief and the best peaches are expected to be available here In two or three weeks, so It Is well to plan canning time to fit the market. Melons are plentiful and seem to be better than ever. Cent-a-pound cold watermelon is hard to beat. Honeydews, Persians and less ex pensive cantaloupe are in every market. The cantaloupe this week came In from California in lettuce crates In many instances and had not been refrigerated, hence better quality and sweeter melons are available. GOOD LOOKING AND, OH, SO STRONG! That's what everyone says about our Armstrong Linoleum. You couldn't ask for a more attractive floor covering and you'll be amazed at the many years of top-notch service it will give you , . . easy to keep clean too. , You can save money with our helpful do-it-yourself suggestions. Come in today and choose from a wide selection of colors and patterns. 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