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 7 · column 5 of 6 · from the scan, no model involved
in the Rappahannock Library, and the Royal Oak Bookshop in Front Royal has a good selection with many at lower prices than retail.
Following are a few of my favorite recipes. The first one is an easy basic dough which can be formed into many shapes, such as a round or braided loaf.
Basic Bread
Makes 2 loaves
One tbsp. yeast
2 cups tepid water
5 to 6 cups unbleached or bread
2 tsp. salt
2 tbsp. wheat germ (optional)
Pour 1/2 cup of the tepid water into a Very large bowl and sprinkle
water and sprinkle in the salt. Begin adding the Hour, one cup at a tin)e, stirring well after each addition. (?nce the dough is holding together, scoop out of the bowl onto a floured surface for kneading. Add as little flour as needed while kneading, just to keep the dough from being too sticky. When the dough is smooth and elastic, place in a lightly oiled bowl, cover with a towel and set to rise until doubled in size. (This may take a couple of hours, depending on how warm the area is where it is rising.) Once dough has doubled, punch down, turn out onto the kneading surface and knead for one minute. Return to bowl, cover and let rise until doubled again.
Once again, punch down dough, cut in half, and form each piece into a loaf in the shape of your choice. Place the loaves on a large baking sheet, sprinkled with cornmeal, to rise for the third and final time. Cover with a floured towel.
Bake at 425 degrees for 30 to 40 minutes, or until the bottom on the bread sounds hollow when thumped.
Black Pepper and
Sharp Cheddar Bread
1 cup milk, scalded
3 tbsp. sugar
2 tsp. salt flour
the yeast over it. Mix with (a whisk and let sit for 10 minutes (t'he yeas) will bubble). Add the remaining tepic
87.0%