Recipe: CoolRise White Bread, Raisin Bread and Herb Rolls (Robin Hood Flour, 1966)
Breads - Yeast BreadsCOOL RISE WHITE BREAD
2 packages or cakes of Fleischmann's Yeast, active dry or compressed
1/2 cup warm water (105-115 degrees F)
1 3/4 cup warm milk (105-115 degrees F)
2 tablespoons sugar
1 tablespoon salt*
3 tablespoons margarine or shortening
5 1/2 to 6 1/2 cups Robin Hood flour, divided use
cooking oil (for brushing dough)
Sprinkle or crumble yeast into 1/2 cup warm water in large bowl. Stir till dissolved.
Add warm milk, sugar, salt and margarine. Stir in 2 cups flour. Beat mixture with rotary beater till smooth.
Add 1 cup more flour, beat vigorously with wooden spoon till smooth - about 150 strokes. Stir in 2 1/2 to 3 cups of remaining flour. Use enough flour to make a soft dough which leaves sides of bowl. Add more if necessary.
Put on a floured board and roll in a ball. Knead 5-10 minutes or until smooth and no longer sticky. Cover with plastic wrap, then a towel. Let rest 20 minutes on board.
Punch down. Divide dough in 2 equal portions. Shape into loaves. Put in greased bread pans. Brush surface of dough with oil. Cover pan loosely with oiled wax paper, then plastic wrap.
Refrigerate 2-24 hours.
WHEN READY TO BAKE:
Remove from refrigerator. Uncover, let stand 10 minutes at room temperature while heating the oven. Puncture any surface bubbles with greased toothpick or metal skewer just before baking.
Bake at 400 degrees F for 30-40 minutes or until done. Bake on lower rack for best results. Remove from pans immediately. Brush tops with margarine, if desired. Cool on racks
*If you use self-rising flour, omit the salt.
VARIATIONS:
RAISIN BREAD:
1 recipe for 2 loaves CoolRise bread (recipe above)
2 cups raisins
Prepare CoolRise white bread dough as directed, except stir raisins into dough after beating 150 strokes. Complete as basic recipe directs.
SAVORY HERB ROLLS:
1 recipe for 2 loaves CoolRise bread (recipe above)
1 tablespoon celery flakes
1 tablespoon onion flakes
1 tablespoon pepper flakes
1/2 teaspoon onion salt
1/2 teaspoon thyme
Prepare CoolRise white bread dough as directed, except stir herbs and seasonings into dough after beating 150 strokes. Shape into rolls as desired, place in greased baking pan and complete as basic recipe directs. Bake 425 degrees F for 15-20 minutes.
Makes 2 loaves
From: Recipelink.com
Source: Vintage recipe booklet: CoolRise Baking from Robin Hood Flour and Fleischmann's Yeast, 1966
2 packages or cakes of Fleischmann's Yeast, active dry or compressed
1/2 cup warm water (105-115 degrees F)
1 3/4 cup warm milk (105-115 degrees F)
2 tablespoons sugar
1 tablespoon salt*
3 tablespoons margarine or shortening
5 1/2 to 6 1/2 cups Robin Hood flour, divided use
cooking oil (for brushing dough)
Sprinkle or crumble yeast into 1/2 cup warm water in large bowl. Stir till dissolved.
Add warm milk, sugar, salt and margarine. Stir in 2 cups flour. Beat mixture with rotary beater till smooth.
Add 1 cup more flour, beat vigorously with wooden spoon till smooth - about 150 strokes. Stir in 2 1/2 to 3 cups of remaining flour. Use enough flour to make a soft dough which leaves sides of bowl. Add more if necessary.
Put on a floured board and roll in a ball. Knead 5-10 minutes or until smooth and no longer sticky. Cover with plastic wrap, then a towel. Let rest 20 minutes on board.
Punch down. Divide dough in 2 equal portions. Shape into loaves. Put in greased bread pans. Brush surface of dough with oil. Cover pan loosely with oiled wax paper, then plastic wrap.
Refrigerate 2-24 hours.
WHEN READY TO BAKE:
Remove from refrigerator. Uncover, let stand 10 minutes at room temperature while heating the oven. Puncture any surface bubbles with greased toothpick or metal skewer just before baking.
Bake at 400 degrees F for 30-40 minutes or until done. Bake on lower rack for best results. Remove from pans immediately. Brush tops with margarine, if desired. Cool on racks
*If you use self-rising flour, omit the salt.
VARIATIONS:
RAISIN BREAD:
1 recipe for 2 loaves CoolRise bread (recipe above)
2 cups raisins
Prepare CoolRise white bread dough as directed, except stir raisins into dough after beating 150 strokes. Complete as basic recipe directs.
SAVORY HERB ROLLS:
1 recipe for 2 loaves CoolRise bread (recipe above)
1 tablespoon celery flakes
1 tablespoon onion flakes
1 tablespoon pepper flakes
1/2 teaspoon onion salt
1/2 teaspoon thyme
Prepare CoolRise white bread dough as directed, except stir herbs and seasonings into dough after beating 150 strokes. Shape into rolls as desired, place in greased baking pan and complete as basic recipe directs. Bake 425 degrees F for 15-20 minutes.
Makes 2 loaves
From: Recipelink.com
Source: Vintage recipe booklet: CoolRise Baking from Robin Hood Flour and Fleischmann's Yeast, 1966
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!