San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-13
Hot Cross Buns and shorteakes

Hot Cross Buns and Shortcakes
Perhaps it is because 1 am sure that
strawberry shorteake is not a die
etic gem that have never given at
bntion to originating what l now
link is one of the best, If not the
Est, ways of making it: that is, with
yeast foundation. When all is
hid and done, though, i like this
Pundation quite by itself better than
it'll the strawberries and whipped
team. With the superlatively fine
Erawberries of June, l fancy this
ould not be true.
There are advantages and disad-
hntages in making this sort of bread
pr shortcake, but l imagine the
nateur at cooking might come as
Ear to real success with this as with
baking powder. The yeast dough,
worked too much, may be tough,
I'D while one might not notice this,
pd even like its quality if eaten with
lt the strawberries, it would yield
shortcake that would not be short
the cooks meaning, one that might
i've to be cut with a knife, instead
being as tender as whipped cream.
nee that might happen, the one ex-
rimenting would perhaps better make
BIT one layer and split it with a hot
hife, or at any rate not use more
AN two layers for the cake.
Yeast Foundation for ShOrtcake
A one cup batch of yeast dough may
made, or just use a part Of the
hugh prepared for an unkneaded
10 loaf batch of bread. Perhaps
beaded dough would work even bet
b, but this recipe was worked out
eth the unkneaded dough made with
lie pint of milk, one yeast cake, one
Iblespoon of sugar, two teaspoons OF
lit, one tablespoon butter, and five
lbs of flour. The amateur would
obably get on better with five cups
Id half, or even six of flour. With
< the dough can be kneaded; with
We cups it cannot be.
Set like any bread. A quick way is
dip out quarter cup of the milk,
1t to heat to sterilization. point, when
is just lukewarm. Soak the yeast
this with the sugar. When the
Elk has come to the boiling point,
Ike it from the fire, add the butter
id salt to it., and when it is luke
arm beat tho yeast cake into it with
egg beaten. ] have discovered that
is sort of basting is good thing
do. Have the flour sifted into an
minimum Windsor kettle with its
bsely fitting cover, make a well in
L flour. pour in the liquid and work
pm within out until all the flour has
en well taken up and the dough is
uniform texture. Cover kettle close
and set to rise.
When the dough has doubled, but
the layer cake tins and also your
nds. Take IN pieces of the dough,
II into ball, put ball in each tin,
ID pat out to pie shape. Rub some
# butter over the top of the sheet
ID then sprinkle over some sugar,
liking it even. but be careful not to
it get on the tin. The heat next
tin will melt and brown or burn
Bake fifteen or twenty minutes in
hot oven, and put together like any
|ortcake.
Yeast ScOne.
Pie tins of this dough, patted out.
bbed with soft butter, sprinkled
th sugar. then marked with a knife
10 six triansles and baked fifteen
nutes in a hot oven, are better eat
than almost any roll you can pre-
Ire, more delightful of taste.
Fruit Leaves and Buns
|Such an unkneaded dough used for
shortcake dough can be put to-
Their in layers with fruit and nuts
tween pressed N and baked in a
NJ that becomes an exceedingly deli
Jus bread. Or two small balls may
flattened into little pats, and fruit
ID nuts put between the two to make
fruit bun. A tablespoon wet with