The Mail-Journal, Volume 15, Number 36, Milford, Kosciusko County, 27 September 1978 — Page 32

Dear Fleischmann’s "feast, Company’s coming-constantly. I always like to serve fresh-baked bread. But I don’t always get the , time. What can I do? \

Dear Busy, Relax! If you’ve got a refrigerator and Fleischmann’s Yeast you’ve got the time. It’s almost like baking in your refrigerator first. And it gives you

time to take the children to school, go to the office, attend a meeting or play tennis. We call it the Coolßise Method. Your dough is mixed, kneaded and shaped all at once. Then, left

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to rise in the refrigerator. You can bake whenever it’s convenient... from two to twenty-four hours later. You can make Coolßise white bread or dinner rolls, oatmeal bread or poppy seed braid, apple cake or rich cherry walnut coffeecake. Why not start now? With this easy recipe for authentic Italian bread. You’ll need: 4¥2 to 5¥2 cups unsifted flour 1 tablespoon sugar 1 tablespoon salt 2 packages Fleischmann’s Active Dry Yeast 1 tablespoon softened Fleischmann’s® Margarine 13/4l 3 /4 cups veiy warm tap water (120°F.—130° F.) Cornmeal _ Planters® Peanut Oil __£***" 1 egg white 1 tablespoon cold > water f The fun begins. In a large bowl, mix l¥z cups flour, sugar, salt and

Ybu get more than a rise out of Fleischmann’s’feast. For additional Coolßise recipes send SI to: Fleischmann s Yeast Bake-It-Easy Book. P.O. Box 3050. Teaneck. NJ. 07666. Allow 4-6 weeks for delivery. No order accepted without zip code. Offer good in U.SA while supply lasts. Offer void where prohibited or restricted.

“Busy, Busy, Busy” \

undissolved Fleischmann’s Active Dry Yeast. Add softened Fleischmann's Margarine. Gradually add tap water. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add % cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. x. v ' < * ? -WHlr -A -i j Turn out onto lightly floured board. Knead until smooth and elastic—about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Makes 2 loaves. Divide dough in half. Roll each half into an oblong shape, approxi-

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mately 15 x 10 inches. Beginning at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth. Rising on ice. Place on greased baking sheets sprinkled with corn meal. Brush dough with Planters Peanut Oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to, bake, remove from refrigerator. Uncover and let stand at room temperature 10 minutes. Make 3 or 4 diagonal cuts on top of each loaf with sharp knife. Bake at 425° F. for 20 minutes. Remove from oven. Brush with egg white mixed with cold water. Re turn to oven; bake 5 to 10 minutes longer, until golden brown. And enjoy... that aroma and taste of fresh-baked.. .the creative satisfaction of baking from scratch with Fleischmann’s Yeast. It’s more than a matter of doing your . ,ts. _ own baking, It’s a wonderfully warm way to < 'r* express *£ yourself and to express your love for family and friends.