OUR CHOICE FOR MAYOR
CITY OF SOUTHFIELD

BABARA TALLEY

VOTE NOV. 4, 1997

Effective Experienced Involved Prepared

<, with a rack in the middle.

Slash the loaves across the top
with a razor blade or sharp knife.
Bake for 50 to 55 minutes, until the
loaves are brown and respond to tap-
ping with a hollow sound.
Remove from the pans and cool
on a rack.

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Visible mayor with experience and vision...
A Fiscal policy decision maker...
A Coalition builder through partnership and alliances...
A Promoter of safe city initiatives...

"Our opportunities for tomorrow demand meeting the challenges facing us
today... Building on our strengths for a Better Southfield" ... Barbara Talley

Maxine Berman, former State Representative, Harvey S. Bornstein, resident, S. James
Clarkson, former Mayor of Southfield, Hon. Eric Coleman, County Commissioner, Jack
Faxon, former State Senator, Mark Freedman, businessman, Karl D. Gregory, Ph.d.,
retired professor, Martin W. Hollander, former City Councilman, Steven Kaplan, former
School Board President, Lillian Jaffe Oaks, former City Coucilwoman, Irvin Otis,
professor, Doug Ross, former State Senator, Hon. Larry Wright, School Board Member,
and over 500 Southfield residents and businesspersons, Michigan Federation of Teachers,
Southfield Education Association, Michigan Women's Campaign Fund, Michigan Women's
Political Caucus and many other organizations.

Paid for by the Committee to Elect Barbara Talley

I

,

WHITE COUNTRY LOAF
1 teaspoon active dry yeast
2 cups lukewarm water
About 4 to 5 cups unbleached
white flour
1/4 cup rye flour
2 teaspoons salt
Dissolve the yeast in the water in a
large bowl and let it stand for 5 to
10 minutes, until creamy. Beat in 2
1/2 cups of the white flour with a
wooden spoon and mix until thor-
oughly blended. Cover with plastic
wrap and a towel and let rise in a
warm place for 1 hour or until light
and bubbly.
To knead by hand: Mix together
the rye flour and salt in a medium
bowl. Fold this mixture into the yeast
mixture. Fold in 1 1/2 cups of the
white flour. Dust the work surface
generously with some of the remain-
ing flour, and turn out the dough.
Begin to knead, using a pastry
scraper to facilitate folding, for 10 to
15 minutes, adding more flour to the
work surface and to your hands as
needed. The dough will become
resilient after the first 5 minutes and by
the end of the kneading, it should be
smooth and elastic. Sprinkle the work
surface and your hands with more flour
and shape the dough into a ball.
To knead with an electric mixer:
In a medium bowl, combine the rye

ZYZYX (ire

n. 1. a totally unique store.

On The Boardwalk

In West Bloomfield

10/31
1997

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