Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 3 of 9 · from the scan, no model involved
2. Meanwhile, place remaining butter between 2 pieces of plastic wrap. Tap butter with rolling pin to soften but maintain body.
3. Roll refrigerated doush on lightly floured surface into 18xl2-inch rectangle (narrow end nearest your body). Spread bottom twothirds' of dough evenly with butter, leaving a l'/i-inch border on sides and bottom edge. Fold unbuttered third over center; brush off flour; fold bottom third over top third. Refrigerate covered on baking sheet 30 minutes.
4. Roll dough (narrow end nearest body) into 15 x 9-inch rectangle on lightly floured surface. Fold as in step 3. Give dough a quarter turn, placing the open seam to your right, repeat rolling and folding procedure. Refrigerate covered 1 hour.
5. Repeat rolling, folding and turning procedure 3 more times (refrigerate if dough becomes too soft and butter starts coming through)! Refrigerate covered I hour.
6. Roll dough into 16 x 14inch rectangle. Cut into four 8 x 7-inch pieces. Place
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