Contents - Wayfarer Institute of Technology
Contents - Wayfarer Institute of Technology
Contents - Wayfarer Institute of Technology
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Anadama Bread<br />
Appendix C: Recipes<br />
Makes 2 large loaves<br />
7-8 cups all-purpose flour<br />
1 1/4 cups yellow cornmeal<br />
2 1/2 teaspoons salt<br />
2 pkgs active dry yeast (= 4 teasp. bulk yeast)<br />
One third cup s<strong>of</strong>tened margarine<br />
2 1/4 cups very warm water (120°-130°F.)<br />
Two thirds cup molasses (at room temperature)<br />
1. In a large bowl thoroughly mix 2 1/2 cups flour with cornmeal, salt and undissolved dry yeast. Add margarine.<br />
2. Gradually add water and molasses to dry ingredients and beat 2 minutes at medium speed <strong>of</strong> electric mixer, scraping<br />
bowl occasionally. Add ½ cup flour.<br />
3. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in additional flour to make a stiff dough. Work<br />
remaining flour into dough with hands.<br />
4. Turn out onto lightly floured board, and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl,<br />
turning to grease top. Cover; let rise in warm place, free from draught, until doubled in bulk. (Try one hour.)<br />
5. Punch dough down; divide in half. Roll each half into a 14"X9" rectangle. Shape into loaves. Place in two greased<br />
9"X5"X3" loaf pans. Cover; let rise in a warm place, free from draught, until doubled in bulk. (Try 45 minutes.)<br />
6. Just before rising time is up, pre-heat oven to 375°F. Bake about 45 minutes, or until done. (Loaves sound hollow<br />
when tapped.) Remove immediately from pans and cool on wire racks.<br />
Joyflakes<br />
Makes 9-10 cups, or about 30 servings.<br />
4 cups rolled oats (large-flake are better)<br />
2 cups wheat germ<br />
1 cup coconut, preferably unsweetened<br />
2 tablespoons brown sugar<br />
One third cup salad oil<br />
1/2 cup honey Or light corn syrup<br />
Nuts, 1/2 cup or more, to taste<br />
Raisins, 1 cup or more, to taste<br />
1. Pre-heat oven to 325°.<br />
2. Mix oats, wheat germ, coconut and brown sugar in large bowl.<br />
3. Make a well in centre and pour in oil and honey or corn syrup. Mix thoroughly. This is a sticky business and is most<br />
easily accomplished by starting with a fork; you will need to finish with your fingers.<br />
TIP: In step 3, estimate the oil in a half-cup measure. (It is two thirds <strong>of</strong> a half-cup.) Then measure the honey/corn<br />
syrup in the same measure without washing it. Honey slides out easily and without waste.<br />
4. Stir in nuts.<br />
5. Pour mixture on to a baking pan and bake for twenty minutes, stirring every five minutes.<br />
6. Remove from oven and stir in raisins. (If you bake the raisins, they come out like lead shot.) Cool, and store in<br />
screw-top jars, preferably plastic ones for a dinghy cruise.<br />
Yorkshire Spice Cake<br />
Makes one very big cake<br />
Three-quarters cup shortening<br />
1 1/2 cups brown sugar