The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

lnit FEDERATED woman's INSTITUTES or 0 IO l if”, an Organization lnr Personal firth and ommuniiy Action V’llitl. 69 No. 3 How‘s that for great advice? Lila Smiley, bread baker at large and a member of the DiSll'lL’l l Central Canada Exhibition Hume Criil't Committee. has done it again! Her now famous 60 (/r‘ whole wheat bread won first place at the Ontario Association of Agricultural Societies Convention last February. Fif- teen District Winners competed for first place, but Lila‘s stole the show. Lila received a cash prize, a great big basket full of baking products. a Henkels bread knife. and would you believe 7 a Black and Decker bread making machine? Lilzi said she found the recipe in ii 4-H cookbook. After being a member of 4-H for about IS years, Lila went on to lead a number ot'J-H Bread Baking Clubs. As one of the founding members ol‘ the Gi‘eely- Manotick Women‘s Institute. Lila remembers learnâ€" ing h0w to bake bread through baking classes provrded by the Department of Agriculture. Vtht's the secret to Lila‘s successful bread rccrpe‘? Find out foryourself. She has been kind enough ioshare it \Vllh you. % Fall 2003 60 % Whole Wheat Bread 1 cup warm milk 2 Tbsp brown sugar 2 tsp salt 2 Tbsp shortening 3 cups whole wheat flour 2 â€" 2 1/2 cups all purpose flour 1 tsp sugar 1 cup warm water 1 package active dry yeast 4% 1 Heat milk over low heat until warm 2 Measure 2 Tbsp of brown sugar. salt and shortening into a large bowl Pour warm milk over and stir until shortening is melted. Cool to lukewarm. 3. Dissolve 1 tsp ol sugar in warm water and sprinkle yeast over top Let stand 10 minutes. then stir briskly with a fork. 4. Add to lukewarm water mixture and stir. 5. Stir In 3 cups of whole wheat flour and beat until smooth. 6 Gradually add remaining tlour working the last in with a rotating motion of the hand. 7 Turn dough onto a lightly floured board and knead until smooth A 8 to 10 minutes 8 Place dough in a lightly greased warn-i bowl Grease top of dough slightly by turning it over. once or twice in the bowl 9. Cover With a clean towel and let rise in a warm place until doubled in bulk â€" about 1 hour. 10 Punch down risen dough and turn onto a lightly floured board. 11. Druide in half. forming each piece into a smooth ball Cover and let resl 10 to 15 minutes. 12 Shape into 2 loaves Place in greased pans, cover and let rise until doubled â€" about 1 hour. 13. Bake in a preheated oven at 400 degrees F for 35 lo 40 minutes Cool on Wire racks and enioyl E xrracied rrom an article by Dosr Coireno m The fievrew iManuirck), The Kemplvllle Advance. May 2003 I FWIO ROSE Partner; ‘3 t'orrgralulation: Column 9 INSIde: rwro {teatime Oiircer's lleport l3 Tv‘riaerlsrrrrm (Gamma-5 ROW“ m A" Invuahm Refuged 2 Advocacy Coordinator‘s Report l The Criirlt oi BElClllqll’lg i i On Your Behalf 3 We're History R CElebttttrnq loo Vr'ar‘, l2 l3 Matdonald institute Anniversary 3 “lam-9 ’0’ "1'? MPmOl'“ 3 Cross L'omitrv Calendar MJ 5 4 Blanthlng our 0 ror mm Inlormatinn r6 Board Brreiings