Montana farmer-stockman. [volume], December 01, 1949, Page 16, Image 16

About Montana farmer-stockman. [volume] (Great Falls, Mont.) 1947-1993

Image provided by: Montana Historical Society; Helena, MT

                
Amy Martin
Household Editor
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Holiday Breads From Other Lands
By Clara Gehhard Snyder
EVERY COUNTRY that celebrates
Christmas has its own traditional
holiday breads. Often they are sweet
and rich and fruit-filled, like Ger
many's Stollen or Switzerland's fruit
loaf. Sometimes they are sugar-and
nut-encrusted, like Austria's Gugl
hupf. Occasionally they have char
acteristic flavorings, like English
saffron bread, or Czechoslovakia's
poppy seed roll.
One thing all of these breads have
in common—they are all made with
yeast. Maybe this is because home
makers baked them long before the
days of baking powder. Today's
homemakers are lucky. They have
dated quick-acting yeasts for de
pendable leavening, and enriched
flour for fine baking quality and
extra food values.
Modern science gives the glamour
if tradition a new glow, Even the.
home freezer does its part. Holiday
breads now can be baked several
weeks in advance. Wrap them as
soon as cool and freeze them. De
1 frost them either by letting them
stand on the kitchen table or putting
them, still wrapped, into a mode
j rate oven. They taste like fresh, say
folks who have done it.
Many of the recipes from other
» lands call for almonds, raisins and
B. currants. These were most easily
SWISS FRUIT LOAF
GUGLHUPF
STOLLEN
■—Wheat Flour Institute Photos
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Most of these recipes call for eggs,
This is a good place to use egg yolks,
should any be on hand. Two or
three egg yolks take the place of
a whole egg in these breads. Egg
yolks giveHhe crumb a rich creamy
color and the crust a flaky crispness
as delicate as pastry.
available to long-ago cooks, espe
cially in European countries.
Whenever a recipe calls for raisins
and currants, give these fruits the
"puffing treatment." It softens them
so they blend smoothly into batters
or doughs. To "puff" raisins or cur
rants, measure the amount needed
into a bowl. Pour boiling water
over them, and then pour it all off
at once. Let the fruit stand while
you assemble the other ingredients
and measure them.
Guglhupf
Guglhupf, also written Kugelhupf,
is like Viennese coffee ring. Both
are a sort of forerunner of modern
no-knead bread. They get lightness
from thorough beating. Guglhupf is
at its best when fresh, but left over
slices toasted and buttered are so
good they can be served with fruit
sauce for dessert.
Guglhupf; 2 packages yeast, dry
or fresh; 14 cup lukewarm water,
1 cup milk, 14 cup sugar, 1 teaspoon
salt, 14 cup shortening, 2 eggs, 1
Ramona Nelson (left),
Roosevelt county, top in
senior division, and
Patsy Erickson (right),
Cascade County, win
ner in junior division
at the style show in
conjunction with
Montana Woolgrowers
association convention
held in Great Falls in
November. Miss Nel
son's outfit is, a navy
blue wool suit and
matching hat which she
made also. Miss Erick
son's dress is dusty rose
wool. Both girls will
represent Montana in
competition for national
grand prizes for college
scholarships and sav
ings bonds at the Na
t i o n a 1 Woolgrowers
Assn., convention in
benver the first week
in December. Miss Lora
Hilyard, clothing spe
cialist. in the center.
was the judge.
the
An Editorial
Wool
CERTAINLY NO PROJECT could
be more appropriate for the women's
auxiliary of the Montana Wool
Growers Assn, than the "Make It
Yourself With Wool" contest which
it has sponsored for the last three
years.
The garments of the contestants
were modeled and awards made at
the state Woolgrowers meeting in
Great Falls last month. Those of us
who had the privilege of seeing the
style revue could not but realize
what a basic art is home sewing.
Also that wool is a basic material.
The contest is divided into two
sections. The junior section enables
the high school age girls to compete
in their own group, and the group
in college or to the age of 21 com
prise the senior section. The state
is divided into areas for the first
elimination. The result was 23 girls
were eligible to show their garments
at the_state Wool Growers meeting.
In each group a girl might make a
tablespoon grated lemon rind, 314
cups sifted enriched flour (about),
1 cup currants or raisins.
Topping: 14 cup blanched slivered
almonds, 14 cup sugar, 14 teaspoon
cinnamon.
Soften yeast by sprinkling it into
lukewarm water. Let stand 5 or 10
minutes. Scald milk. Add sugar,
salt and shortening. Cool to luke
warm. Add 2 cups flour and mix
smooth. Add egg and lemon rind
and beat well. Add enough more
flour to make a medium stiff batter.
Beat 2 minutes. Stir in currants or
raisins. Cover and set in warm place
to rise until doubled. Stir down.
Grease a large tube pan and sprinkle
bottom of pan with 14 cup almonds.
Pour in batter. Mix sugar, cinnamon
and remaining 14 cup almonds and
sprinkle evenly over batter. Pan
should be about 14 full. Let rise un
til a little more than doubled. Bake
in moderate over (375 degrees F.) 35
to 40 minutes. Makes 1 10-inch or 2
8-inch cakes.
Stollen
German Stollen look like over
size fruit-filled parkerhouse rolls.
They are made from a basic sweet
dough that is equally good for cinna
mon rolls and other sweet rolls. It
might be a good idea to mix up a
Wins
The final
coat, a suit or a dress,
awards were made, not only on
workmanship, but also on accesso
ries and suitability of color and
style for the individual.
Choosing the winner was not an
easy matter. Fine points had to de
termine the final decision. Every
girl who stepped on the dais that
evening was a winner because she
had a lovely new garment into
which she had put her individuality
and which she had made herself.
While the entrants living in the
western part of the state outnum
bered any other section, one of the
two winners to go to the National
Woolgrowers Assn, convention Dec.
1 in Denver is from the extreme
northeast.
Certainly the women of the Wool
Growers auxiliary have made a real
contribution in encouraging young
women to make use of this fabric
which is one of Montana's greatest
resources,—Amy Martin,
batch of this dough to have on hand
for three or four days. Use half the
dough to make Stollen, and put the
rest into the refrigerator for making
cinnamon or butterscotch rolls a few
days later. Half the recipe makes
two small Stollen. The whole recipe
makes three medium size ones.
Basic sweet dough; 2 packages
yeast, dry or fresh; 14 cup lukewarm
water, 1 cup milk, 14 cup sugar, 2
teaspoons salt, % cup shortening, 2
eggs, 1 teaspoon grated lemon rind
(if desired). 14 cup raisins, 14 cup
chopped candied citron, 14 cup
chopped candied cherries, 5 cups
sifted enriched flour (about), 2
tablespoons melted butter or mar
garine, confectioners' sugar icing, J 4
cup chopped nuts.
Soften yeast in lukewarm water.
Scald milk. Add sugar, salt and
shortening. Cool to lukewarm. Add
flour to make a thick batter. Mix
well. Add softened yeast, eggs and
lemon rind. Beat well. Add enough
more flour to make a soft dough.
Turn out on lightly floured board
and kneed until smooth and satiny.
Place in greased bowl, cover and let
rise in warm place until doubled
(about 114 hours). When light,
punch down. Add fruits and knead
them in.
Divide dough into halves or thirds,