In mixing bowl put

Stir until yeast is dissolved.

Then stir in

Beat 2 minutes.

Next add

Beat in until smooth

Then add

3/4 cup warm (not hot) water 1 package active dry yeast

1/4 cup sugar 1 teaspoon salt 1 cup sifted Gold Medal Flour l egg 1/4 cup soft shortening

1 1/4 cups sifted Gold Medal Flour

Grease an 8 or 9-inch square pan.

Drop small spoonfuls over entire bottom of pan. Cover.

Let rise in warm place (85° is best) until dough is double in bulk. This takes about 60 minutes. Be sure dough has risen before baking.

Heat oven to 375°.

Bake 30 to 35 minutes, or until lightly browned.

Take from pan immediately to avoid sticking.

Easy Coffee Bread Icing

When bread is baked, ice with a mixture of

3/4 cup sifted confectioners' sugar 1 or 2 tablespoons orange juice 1/4 teaspoon grated orange rind

Drop dough in small spoonfuls

Grate only outside colored rind of orange, no white.

94 breakfast breads jolly Breakfast Ring

It looks like a Christmas wreath.

Heat oven to 400°.

Melt

4 tablespoons butter (1/2 stick)

Put 2 tablespoons of the melted butter in bottom of 9-inch ring mold.

Then sprinkle in

2 tablespoons brown sugar

12 cherries (candied or maraschino)

1/4 cup chopped nuts

Mix in small bowl

1/2 cup sugar 1 teaspoon cinnamon 3 tablespoons chopped nuts

In second small bowl put

2 cups Bisquick

With fork stir in

2/3 cup milk

Beat 15 strokes. It will be stiff, but sticky.

Shape dough into 12 balls. Roll each ball in rest of melted butter. Then roll in cinnamon mixture. Place balls in ring mold.

Bake 25 to 30 minutes.

Turn upside down onto a plate while warm. Serve warm. There is a color photograph of Jolly Breakfast Ring on page 116.

Hold point of knife against cutting board.

Chop through nuts, swinging handle slowly as you chop.

Roll balls of dough first in butter, then cinnamon mixture.

Set balls close together in ring mold.