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The Argyle Sweater

By Scott Hilburn
70,556
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Jan 12, 2018
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Jan 14, 2018
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  1. Chesneyleaning
    ƹʅɗʘ  "eldo'' Eldorado in El Dorado  9 days ago

    ! I cut-down too by eating Bread with the center missing . . .you know; hole Wheat .

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  2. Avatar 3
    pcolli  9 days ago

    Someone’s been eating her crusts.

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  3. Ytinav
    jreckard  9 days ago

    She’s dilutin’ the gluten.

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  4. Hercules club
    Alexikakos  9 days ago

     

    Next she’ll be working on her cinnamon buns.

     

    From: When you Bake with yeast

    Edited, published and distributed by THE MAKERS OF FLEISCHMANN’S YEAST

    STANDARD BRANDS LIMITED • MONTREAL, QUEBEC

    Copyrighted July 1956

     

    SWEET DOUGH

     

    Scald 1/2 cup milk (3.25% milk fat)

    Stir in

    1/2 cup sugar

    1 1/2 teaspoons salt

    1/4 cup shortening

    Cool to lukewarm.

    Meantime measure into bowl 1/2 cup lukewarm water

    Stir in 2 teaspoons sugar

    Sprinkle with contents of 2 envelopes Fleischmann’s Active Dry Yeast

    Let stand 10 minutes.

    THEN stir well.

    Stir in lukewarm milk mixture.

    Stir in

    2 eggs well beaten

    2 cups sifted all-purpose flour

    Beat until smooth

    Stir in an additional 2 cups (about) sifted all-purpose flour

     

    Turn out dough on lightly floured board or canvas. Knead until smooth and elastic. Place in greased bowl; brush top with melted shortening. Cover. Let rise in warm place free from draft until doubled in bulk – – about 1 hour. Punch down dough; turn out on lightly floured board or canvas.

     

    CINNAMON BUNS

    18 buns

     

    Halve the dough; roll each half into a 12 × 9-inch rectangle. Brush generously with melted butter or margarine. Sprinkle each rectangle with one-half mixture of

    1 cup lightly packed brown sugar

    2 teaspoons ground cinnamon

    2/3 cup raisins

    Roll up as for jelly roll, starting at short edge. Seal edges. Cut in 9 equal pieces (about 1 inch wide). Place, cut side up, in a greased 8 or 9—inch layer cake pans or 8-inch square cake pans. Brush lightly with melted butter or margarine.

    Cover. Let rise in warm place free from draft until doubled in bulk (about 1 hour).

    Bake in a moderate oven (350° F.) about 35 minutes.

    Frost while warm with CONFECIONER’S ICING: 1 cup sifted icing sugar 1/4 teaspoon vanilla and sufficient milk to make a stiff icing.

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  5. Missing large
    F-Flash  9 days ago

    “Man does not live by bread alone”, but on every word ……………

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  6. Photo
    Nate England  9 days ago

    It’s her New Yeast Resolution!

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  7. Photo
    Hippogriff  8 days ago

    Keep up with corporate buy-outs. She is a Bimbo now.

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  8. Taz by abovetheflames
    danketaz GC Insider 8 days ago

    Looks like she’s been working on her core.

     •  Reply  • 
  9. Zoso1
    Arianne  8 days ago

    She’s worked hard to get that hourglass figure… to look like a figure ate.

     •  Reply  • 
  10. Unhappyjumping
    Therapy Pets: Satchel, Koko, Hobbes , LDL GC Insider 8 days ago

    Susan Sunshine, very clever “to do breader”.

     •  Reply  • 
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