Dough Breads Recipe ingredients

To prepare this Dough Breads Recipe, first success in making appetizing dough breads depends largely upon mixing the dough so as not to get any of the flour too wet. If the dough is too soft - that is, if the flour gets "water soaked" - it will not have a nice grain, and it will be harder than when properly mixed. A good for a beginner, is one using part white flour, as this is more easily handled. When entire wheat flour alone is used, the dough must of necessity be considerably softer, and still not be too wet.

Wheat Sticks

1 cup white flour

1/2 cup entire wheat flour

1/2 teaspoon salt

2 teaspoons sugar

1-1/2 tablespoons vegetable oil

Scant 1/3 cup water

Put the flour, the salt, the sugar and the oil into a bowl and rub between the finger tips to distribute the oil evenly. Pour in the liquid in a very slow stream, stirring constantly with a fork, and remove the portions as they stick together, to avoid getting any of the flour too wet. Mix all into a comparatively stiff dough, knead on the board for a few moments, folding it over and over, and pressing together; then roll out to 1/2 inch thickness. Cut into long strips about 1/3 inch in width, roll each strip slightly on the board to remove the sharp edges, then cut crosswise into 3-inch lengths. Lay in a baking pan, leaving a little space between, and bake in a medium oven, to a very light brown color.

Cream Rolls

1-1/3 cups sifted white flour

2/3 cup entire wheat flour

1/2 teaspoon salt

1 teaspoon sugar

1/3 cup rich cream

1/3 cup cold water

Add the water to the cream, and mix well. Mix all the dry ingredients in a bowl, add the wetting very slowly, and mix the same as for wheat sticks. Roll and cut the same as for wheat sticks, and bake to a light brown color.