Collection search - Home Baked Bread

Record information – Brief

1

Home Baked Bread

Item number (ISN):

562533

Hierarchical level:

Item (Accession level)

Item number (ISN):

562533

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1972-04 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Colleen Clarke

Description:

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How about trying some home bakes bread this week. Nothing is quite as friendly to the nose as the smell of freshly baking bread. Look in your cook book and find a recipe. Breads may be made from many types of flours for a variety of tastes. Some of the most common types of flours you will use are all purpose, whole wheat, rye flour or a combination. Here's a tip if you don't have time for the rising period the same day. Make up a plain bread dough, let it rise in the refrigerator overnight. The next day when you are ready, take it out, punch it down and form it into loaves and put it in the bread pan. Because this dough is chilled you will allow extra rising time at room temperature that is 1 3/4 hours verses 1 1/4 hours. Bake it as directed in the recipe. Bread dough may also be frozen after the last pan rising. Bake this bread frozen reducing the oven temperature to 350F and increasing the baking time to 50 minutes. If this is not done, the bread will burn on the outside and be raw in the centre.

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935910

Format:

SOUND

Location number:

1978-0095/0989

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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