yo
(;i(ll1l./ 101 ('ro,',' BUll
( for U K uh br ad m tchtn )
PI tur . mel I f
R TLARLO F
° )
ord r
•
aking e ecta I a .ter r ads is easi r
than ever. Wh ther you mpl y quicker
c nventi nal m th ds or u c y( ur br cad
machine, you'l1 have s rumptious r sults with
recip fr m th Fleis hmann 's Y ast tevt kitchens.
onventional bak r: pr ss I for tim 'an u-,
RapidRi e Y a, t f r H t ." Run' to '-,"q th first
c
rising. r make L m n pi e Puffs which r quir
n ading. When making resh Fruit Ku hen. yuan
, tr tch the pr parati n v r tw day ..
v nasi r, us a br ad ma hin t mak
varian ns f th � traditi nal f' v rit s. or th three
reads. only th Kuch n is h nd- 'hap d and bak d
cony ntionally.
•
Ji'(Jf.;h .Iiuit
.rumb Topping (r rip follows)
:i " d apri .ot 'am or m It d
, II�
Imond lcin tre .ipe follows)
Imond Icing: In m'all bowl. comhll1e I l'P Ilkd po dt,p d lIgar. t 10
5 tea, n milk and I/� t 'J P lon almond tr' (. t. 101 lIIlId Ill!illih
h
( 'onvenuonal)
Make, 2 (10- 15-Inch) c ffeecak
",'Il cup, all-purpo e flour
1 .3 CLIp ugar
2 pa kag FI i, hmann's
A tiv Dr� or Rapidki:
" east
tea-p n.' It
\,� cup milk
II! up wat r
J , cup butter or. margarin •
cut into pi c ,
Ir� lar!! . how I. C imbrnc III: up Il( ur ..... ugur. untll,v,1 cd cavt
,!OJ alt 11 'at milk, wut rami hutt � until warm (10 In II � r·)
Gradualf add to drv ingredient . beat 2 rnmutc-, ,!I medium vpccd of
clcctn III I cr. crapin bowl occ I( nall� dd c 'g' and 112 cup
flour. heat _ mmute at high peed. With p ion, ur In cnou h
rcrnarrune flour to make xuff hatt 'r: r a c top Cov r ughtl with
plavtu, .... rap: r .fn ierat 2 hour or up t 2 da ,
R rnov d uhf rom ret ngcrator Pun .h dou h d "" n R me ve
dou h to light! flour' i xurf e, divrd ' In half
Roll e.u.h dough hJ'1I to a J()- J5-InLh rcctr ngle Place on 2 lar
ircase hakmg h 't Arran ie truu In len thwi row v, II, men apart,
(1) l'd h 1I( uuh hall. dl I hnu cqu II 'pnnldc 'ruml 1 opprn '
(rc ipc 1<111""" .... 1 �t"" '11 ruw 01 Iruu Cov .r. Ict n c III v .. lml. lralt­
Inc pl.ltl: until douhl .d III 11 '. a iut 20 to 0 mmute B,\ c .u '
�7 r lor 2() minute or unul don...... uclunu p l ..... uon 01 .... hcct-, .
h,III""_I\ throu ih haklng II,r 1..'\ en hro mnu. R"1l1 )\1..' fmlll h�'1 . (
nn \ Ill' la . HIU h frUlt IIh .J11ll .lIld dnllk "" Ith Im()nd lllng
Crumh 'oppillg: (\ mOlllc I cup all·purpo flour, () tahl poon ....
"Iugar. I l,tl'J roon ground inn' mon ,llld I: tl·,I .... pO()n �rnund
nutm g, ( lit Hl () lahl ' l 1Il .... olt 'lll:d butt 'r or lllJrgarm' unlll
Ill' lUI' R rnhk )' r " I rumh"
n read to make cro
wl, mbme Ih up if ted powd red ug r. I to 2
n v nilla tr t. tir until m th.
.J lot ('ro,',' RlIlIS
( onventional)
PICtured. make III:. d zen bun'
flour
eli Dr or
nipped
ug r, I t 2
REGULAR 1.0 F
Fell lOll Spice Bread
tForu: e with bread machine)
Make. I I af
LARGE LO F
\Imam" In� In mall hll I. llll1lhlll . 21.11p "Il'd po \d 'rtd
ugar' 2 I I I .. hk po Ill'- milk ,111(.1 t '.1 lIlt 'II almond . tract.
I II unl" .... Ill. (lilt .
water (70° to goOF)
r > with, we t pice Butt r
r margarin • 'I, up
nth. '0 er and chill until
Fen lOll ,'pice \Pqfl�
( '011\ enuonali
Ma c .... III, dill in pufr...
I/� cup warm wat r{105°toI15�) 2 tab) poon popp d
I pa k � FI i chmann's t\eth ry a t I table poon grat d I mon pe I
I up w rm milk ( 105° to 115°FI I t aspoon s It
I 1 up u�ar 3 up all·purp fl ur
tabl 'pOtm butt r or m r�arin • 2 ��
,i,ftentd ' 2 t a p(_)On, ground nutm g
PI (C ""drm \\-aier 111 largc ""aml ho",,1 .'pnn I In '.I'll. ,or unlll tlJ 01 ed., tlr 111 .... m1 milk.
6 table,p )I) .... u M, nutt r, popr cd. lemon peel. alt and:! lllr tl( ur; hlend ""ell., dd cg and
r malnmg flour ..... tlmng until m( oth '( vcr: lei n e In warm. draft-Irt'c pia 'until d uhled In "i7e.
al>< ul I hour
. Ilr hall r dm..,n (irea l: I, (_ I Inl II) nlllf In P' n cup poon halter Ill!\llUp'. Idling half full In
mall ho"," I. l I 1I11 hllll: rcrmllnln ' _ I.lhle .... p on, up.ar and nutlllc I Spnnk.le· hout '/ Ie' 'rx on 'u '.Ir
Ihl IIII�' '\�'Ilh IlHr t'.1 II Ip 'Il\l·r. lei n l' III ""arm pia t' 1111111 douhkd III IIC, ahllut 10 to 45 minute.
H.I . ,II I ,. Illr :() Illlnute or unlll d(lnl.' Rl'lHm'c Irom lUP . I 'Iuml on ""Ire rJ k.