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p 6 economist sunthe tribune tuesday september 2 1997 c mmmmm drink 4 doodle fun into lunch bags everyone takes great delight in eat ing homebaked goods but with two new recipes from fleischmanns yeast children are in for a treat with doodle breads tasty 3d versions of scribbles on a page the recipes for savory doodle bread and sweet doodle bread developed by fleischmanns yeast provide doughs which allow imagi native artists to bake the bread doo dles to perfection prepare the flavourful doughs either by hand or in a bread machine then let your creative flair take over divide the dough into pieces roll them into ropes and then shape into designs children will enjoy the fun of designing simple doodle shapes such as diamonds circles zigzags or letters or form a collection of xs and os that after baking and cooling can be used as tictactoe game pieces once the game is over the xs and os are tasty rewards for all players theyre a fun and delicious bread for school lunches a snack after play or as part of a meal savory doodle bread is accented with the flavours of sharp cheddar cheese and green onions or mild chilies delightful additions to any meal they are zesty accompaniments to a favourite soup and crunchy veg etable sticks sweet doodle bread is a delectable treat with a hint of honey and a sprin kling of cinnamon sugar treats kids would love to find in their lunch boxes at school if you need any help with these recipes you can access helpful advice by calling the tollfree fleis chmanns yeast bakers help line at 18007774959 weekdays from 10 am to 8 pm eastern standard time or access fleischmanns yeast on the internet by visiting its website at wwwbreadworldcom sweet doodle bread traditional recipe makes 1 6 doodles super smarties cookies rids home from 1 mm th a big batch of these smartiesstudded oatmeal cook so crisp and choco- ies the licious watch them disappear 1 12 cups 375 ml allpurpose flour i tsp 5 ml baking soda 1 isp 5 ml salt mm250ml shortening 34 cup 175 ml granulated r sugar 5 12 cup 125 ml packed brown fv lisp 5 ml vanilla 2 cups 500 ml rolled oats 1 12 cups 375 ml nestle indies 0mm jowlstir together flour and salt jowl beat together granulated sugar brown mmmmimkl dough 3 to 3 12 cups 750 to 875 ml all- purposeflour 12 cup 125 ml rolled oats old fashioned or quick 1 pkg 8 g or 2 12 tspsjll ml fleischmanns quickrise instant yeast 1 tsp 5 ml salt 1 14 cups 300 ml water 3 tbsps 45 ml honey 2 tbsps 25 ml butter or mar garine cut up topping 2 tbsps 25 ml butter or mar garine melted 13 cup 75 ml sugar 34 tsp 3 ml ground cinnamon to make dough in large bowl combine 1 12 cups 375 ml flour oats undissolved yeast and salt heat water honey and butter until very warm 120 to 130 degrees f50 to 55 c gradually stir into dry ingredients stir in enough remaining flour to make soft dough knead on light lyfloured surface until smooth and elastic about 4 to 6 minutes cover let rest 10 minutes divide dough into 16 equal pieces roll each to 20inch 50- cm rope on greased baking sheets form ropes into desired shapes such as letters and num bers cover let rise in warm draft- free place until doubled in size about 20 to 40 minutes brush doodles with melted but ter combine sugar and cinnamon sprinkle evenly over tops bake at 375 degrees f 190 degrees c for 1 5 to 20 minutes or until golden brown to make a variety of doodle shapes follow directions below pretzels roll dough pieces to 16- inch 40cm ropes curve each to form a circle crossing ends over at top twist ends once pull crossed ends over bottom of circle twists roll dough pieces to 12- inch 30cm ropes tie each loosely in centre to form a knot recipes fluffy beat in eggs one at a time beating well after each addition gradually beat in flour mixture stir in rolled oats and 1 cup 250 ml of the candies press cookie dough into table- spoonfuls 15 ml and drop onto baking sheets leaving about 112 inches 4 cm between each top each cookie with 2 or 3 of the remaining candies for garnish bake in 350 degree f 1 80 degree c oven for 1 0 to 1 2 min utes or until golden brown let cool on baking sheet for 5 min utes transfer to rack to cool com pletely makes about 4 12 dozen cook- iest wmlis plsp igm tasty fun doodle bread can be formed into fun shapes like xs and os and are a perfect addition to backtoschool lunches theyre also delicious for an afterschool snack and can be made by children themselves holiday shapes form ropes into hearts shamrocks pumpkins bells and candy canes as desired savory doodle bread traditional recipe makes 16 doodles dough 2 12 to 3 cups 625 to 750 ml all- purposeflour 12 cup 125 ml commeal 1 pkg 8 g or 2 14 tspsuml fleischmanns quickrise instant yeast 34 tsp 3 ml salt 1 cup 250 ml very warm water 120 to 130 degrees f50 to 55 degrees c 2 tbsps 25 ml olive or vegetable oil 34 cup 1 75 ml shredded old ched dar cheese 14 cup 50 ml chopped mild green chilies drained topping optional 13 cup 75 ml shredded old ched dar cheese to make dough in large bowl combine 1 12 cups 375 ml flour commeal undissolved yeast and salt stir water and oil into dry ingredi ents stir in 34 cup 175 ml cheese green chilies and enough remaining flour to make soft dough knead on lightlyfloured surface until smooth and elastic about 4 to 6 minutes cover let rest 10 minutes divide dough into 16 equal pieces roll each to 20inch 50- cm rope on greased baking sheets form ropes into desired shapes such as letters and num bers cover let rise in warm draftfree place until doubled in size about 20 to 40 minutes sprinkle doodles with cheese if desired bake at 425 degrees f 220 degrees c for 12 to 15 min utes or until golden brown to make a variety of doodle shapes see recipe above savory doodle bread bread machine recipe use the 1 pound 454gram recipe if your bread machine holds 10 cups 25l or less of water dough 1 pound recipe 454gram 12 doodles 12 cup 125 ml water 70 to 80 degrees f21 to 27 degrees c 2 tbsps 25 ml chopped mild green chilies drained 1 tbsp 15 ml olive or vegetable oil 12 tsp 2 ml salt 1 23 cups 400 ml bread flour 12 cup 125 ml shredded old cheddar cheese 13 cup 75 ml commeal 1 12 tsps 7 ml fleischmann s bread machine yeast topping optional 14 cup 50 ml shredded cheddar to make dough measure all ingredients into bread machine in the order suggested by manufac turer adding chilies with liquid ingredients and cheese with flour process on doughmanual cycle when cycle is complete remove dough to floured surface if neces sary knead in additional flour to make dough easy to handle divide dough into equal pieces 12 pieces for the llb454g dough roll each to 20inch 50 cm rope on greased baking sheets form ropes into desired shapes cover let rise in warm place until doubled in size about 20 to 40 minutes bake at 425 degrees f 220 degrees c until golden brown i tipir kl2 cups 375 ml smar- j ties is about five packages 56 g each its the season for crisp tasty apples i love the fall wool sweaters multicoloured leaves wood stoves and apples there are about 10 different types of apples available at local grocery stores and markets in ontario every year a new variety is intro duced as a european apple is bred with a local variety said ross cal- darola produce manager for loeb cachet when i stared in this business there were just mclntoshs and spys he said now there are red and golden delicious empire idared crispin spartan cortland and northern spy among others while each person has their pref erence for eating when if comes to cooking with apples spys granny smiths and cortlands are the best because they dont go mushy the mcintosh has a soft texture and is good for eating although some people will use this apple to make apple sauce both the red and golden delicious are best used for eating a nutritious snack apples are a good source of fibre and vitamin c and the season to enjoy this fruit is quite long the new crop of canadian apples are available now they are picked off the trees then put into rooms that are temperature controlled said caldarola the room works like the refrigcr- food for thought lisa cartmright ator at home keeping the fruit in perfect condition for a couple of months but when people are purchasing the fruit in the store they should look for apples that are firm with smooth skin and no bruises in the summer people are buy ing soft fruit like peaches plums and nectarines but in the fall its apples