Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/69



1 C. water 2 T. sugar White

1 yeast cake 2 T. Crisco or butter Bread II 2 T. water 1 GC. grated pecans t T. sugar % €. graham flour

2% ©. flour e t. salt

Boil water. When lukewarm, add yeast cake dissolved in 2 T. warm water, 1 T. sugar, and 114, C. flour. Beat thoroughly. Let rise until light. Add butter and sugar creamed together, pecans, graham flour, remainder of white flour, and salt. Knead and let rise until double in bulk. Knead, shape into loaf, and let rise until light. Bake. Mazie Nicholas.

% yeast cake % t. salt Whole Wheat 2 T. warm water 1 C, white flour Bread

44 C. milk or water % C. whole wheat flour

1 T. sugar 44 C, pecans

Dissolve yeast in 2 T. warm water. Scald milk, add sugar and salt, and 1 T. white flour. Let cool and add yeast and 3%, C. flour and beat well. Let rise until full of bubbles. Add remainder of flour and pecans. Knead well, shape into loaf, let stand until double in bulk, and bake. Mrs. K. H. Evans.

% CG milk 2 'T. lukewarm water Whole Wheat 2 T. sugar i C. flour and Raisin % t. salt 34 ©. whole wheat flour Bread

1 T. shortening % C. seedless raisins

% cake yeast % GC, finely chopped pecans

Seald milk and add sugar, salt, and shortening. Cool until lukewarm and add the yeast cake, which has been softened in the lukewarm water. Add 34 C. white flour and beat well. Let stand until full of bubbles, Add the remaining white flour, the whole wheat flour, raisins, and pecans. Knead well and let rise until trebled in bulk. Knead down, shape into a loaf, and let rise till double in bulk. Bake.