Wednesday, February 26, 1975 THE MICHIGAN DAILY Page Five ome-ma By ROBIN HERGOTT enough, make an indentation in - Besides being more econom- it with two fingers. If it springs ical than commercial products, back, it is ready. homemade bread is infinitely The first rising takes from 1-2 better tasting. Bread baking is hours. Set the bowl in a draft- surprisingly simple, yet can be free place, such as in the oven, an extremely rewarding exper- until the dough doubles in bulk. fence. Once the basic techniques To test, make an indentation are known, even a beginner can in it with two fingers. If the make most any kind of bread holes remain, the dough is successfully. doubled. It is best to use unbleached rather than bleached flour in To shape the loaves as spe- recipes calling for all-purpose cified in the recipe and roll 2 flour as it yields better-textured out to form approximately a 2 loaves. Experiment though with 14 x 7-inch rectangle. Roll up 7 different types of flours and from the short end as for. a 1 meals, such as whole-wheat or jelly roll. Fold the ends under rye, to produce breads with and place the loaf seam-side different tastes and textures. down in a buttered pan. To knead, place the dough on Let the dough rise again in a lightly floured surface. With a draft-free place until doubled R floured hands, fold the dough in bulk, about 40 minutes to 1 s over towards you and push it 1'4 hours and then bake. Allow C down and away with the heels the loaves to cool about two w of both hands. Give the dough hours before slicing. k a quarter turn and repeat un- WHITE BREAD til it is smooth, elastic andB small blisters appear on the 1 cups milk o surface. Add more flour if the 3 tablespoons sugar b dough is too sticky. To test if1 1 tablespoon salt a the dough has been kneaded 1/4 cup butter or margarine a bread 1001 beats b 1112 cups boiling water 1 package active dry yeast 1/3 cup warm water (100-115- degrees) 1 4 cup softened butter or short- ening 11 teaspoons salt 2 tablespoons molasses 2 tablespoons honey 1 cup milk 1 cup whole-wheat flour more flour 4 cups all-purpose flour dough gets Cook the cracked wheat in tered bowl, boiling water about 10 minutes,: ace and let stirring occasionally to prevent bulk. Divide sticking, until all the water is, into loaves absorbed. Dissolve the yeast in, into three the 1 3 cup lukewarm water in d. Put in a large mixing bowl. Stir the, and let rise butter, salt, molasses, honey ulk. Dough and milk into the cooked crack- edge of the ed wheat. Cool to lukewarm h egg yolk then add to the yeast mixture. 3ake at 400- With a large spoon or with one nutes, until hand, start stirring in the flours, when tap- 1 cups at a time. les. If soft When the dough is stiff rands ly tacky but not sticky texture.) When smooth and elastic, shape into a ball and put in a buttered bowl, turning to coat with but- ter. Cover, place in a warm, draft free spot, and let rise until doubled in bulk, about 1 hours. Punch down and shape into two loaves. Put in well- buttered 9 x 5 x 3-inch loaf pan. Cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans. Bake in a preheated 375- degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks. Makes 2 loaves. %2 cup warm water (100-115-de- grees)! packages active dry yeast eggs cups flour egg yolk mixed with 1 table- spoon water and or 2 table-: spoons melted butter or mar- garine Heat milk in small saucepan. Remove from heat. Add sugar, alt, 1/4 cup butter and stir. Cool to lukewarm. Put warm water in large bowl and sprin- kle yeast on top. Pour milk mixture into the large bowl. Beat in eggs. Add two cups of flour at a time, until dough becomes too stiff to stir with spoon. Remove the dough to floured board. Knead for 10- 15 minutes, adding as necessary if d sticky. Place in but turning to coat surf rise until double in b dough in half. Shape or form each half stripes and brai greased pans. Cover until doubled in bi should be over the< pan. Brush top wit mixed with water. B degrees for 40-46 mi loaves sound hollow j ped with the knuck crust is desired, bru melted butter. Coo Makes 2 loaves. Daily Photo by PAULINE LUBENS The last day of Lord Krishna Chha: Bengali dance delights at Rackham ARTS sh top withn l on rack. enough to .work, turn out on a floured board and knead 19-12 minutes, working a little of the remaining flour as necessary. (The dough will retain a slight- CRACKED-WHEAT BREAD % cup fine cracked wheat - . . . --- -- r- By MARNIE HEYN fi-aers, bo' duction toge The few hardy souls who among the braved downpour and puddles out the rhv Saturday night and trekked to tale they ac Rackham Auditorium were re- The first warded with a taste of Bengali gram "The village culture that is inacces- falo-demon sible to most Westerners: from indiae Chhau, the masked dance of of the Sh West Bengal, was a treat for Shiva's son the eyes, ears and myth- elenhant a consciousness. confronted The troupe of eight dancers demon Asm and three musicians, directed gods: but t by Asotosh Bhattacharyya, per- by their r formed five narrative pieces sweens ont drawn from Hindu mythology in cuddly lion a folk dance style that has kin demon In such far-flung places as Uz- The nlot s bekistan and Georgia in the and third p west and Tahiti and Hawaii to ana, the e the east. Rama. who The theatrical accoutrements tion of Vis of Bengali masked dance are of the d as important as the dance style Rama and itself: the costumes, masks and shmana kil headdresses identify the char- has been d acters in these traditional play- ing their lets and function as stage set- And ini " tings as well. The musicians, Rama pass who improvise within accepted tion test by parameters, provide not only the no one els rhythmic underpinning for the wins a bea movement but interact with and of Penelone comment upon the dancers as sword in th well. After inte The musicians began the switched he evening's program with a brief of Lord Kri vocal and instrumental proces-'later incarn sional. Ganesh Kalindi kept his counts how shenai, an oboe-like double reed killed by aI instrument, wailing for most of him for a d the two-hour performance. women, sin Buddheswar Machoar rolled outI by male da the bass on the dhamsa, an women didr enormous hemispherical drum. dramas. In And Dhruba Laya, who sang Abhimanyu. and played the dhol, a double- is ambushed headed tubular drum that is seven war struck both with a stick and brave man. und the whole pro- ether as he moved dancers, pounding thm and singing the cted out. dance on the pro- e killing of the buf- Mahisha," is taken enous Bengali myths iva cycle. Two of s, gotten up as an nd a neacock, are by the powerful r. He defeats both: hen they are saved mother Durga, who o the scene with a and vanquishes the source for the second ieces is the Ramav- xvloits of the hero is an early incarna- hnu. In "The death emoness Tadaka." his brother Lak- i a demoness who isturbing sages dur- religious practices. The bow contest," es his hero recogni- hefting a bow that e can lift, and so utiful bride. Shades e's suitors and the e stone. rmission, the troupe roes. "The last day shna" (Krishna is a ation of Vishnu) re- Lord Krishna was hunter who mistook deer. He is mourned ince until recently ancers costumed as not dance in village "The tragic end of, " Krishna's nephew d and massacred by: riors, but died a io I'l #7120 %It VARIABLE SPEED DRILL CLEARANCE! WHILE QUANTITIES LAST! Hardware Dept. amp- "% ---- -.19W .IJ7 BREAD TOP FROST POT THIS WEEK'S MEIJER 1-STOP SHOPPING GUIDE HAS AT LEAST $2.10 WORTH OF COUPONS...GET YOUR FREE COPY IN THE STORE! FLOI ... .. .. .. .. .,Ir ,.