Audubon County journal. (Exira, Iowa) 1884-1993, 1917-11-15
RYE YEAST BREAD

minutes.
RYE YEAST BREAD
introductory statements. Conn
mercial rye breads are made of a,
mixture of wheat and rye flours,
known in the trade as So so.
Rye flour has much, less expansion
than wheat FLOUR, hence the loaves
are smaller The manipulation is
the same throughout as for wheat
bread.
Proportions and directions.
RYE YEAST BREAD.
cup milk and water, or water
g ounces).
tablespoon fat (1-2 ounce).
tablespoons sugar Il ounce)
y teaspoon salt (1-4 oalnce)
E2 Ia cups rye flour q ounces).
p Ia cups wheat -four G. ounces)
1-2 cake compressed yeast (l-4
OUNCE
tablespoons water q oumce).
Combdne ingredients. Mix into
dough and, knead. Let rise UNI
til double original bulk. Knead, a.
gain. When again double bulk, bake
about 45 minutes.
RICE YEAST BREAD.
Rice has many uses. as in .pud-
ings, etc, ard is mush in demand,
| Among Hhia aIlies. Therefore ito
use should, rot be stressed in COM
neetion with emergency breads.
Cooked rice, combined with
wheat fleur makes delicious muf-
fins and yeast bread. There are
many ways o6 cooking the rice THE
basic principles may be stated as
follows, First, cook. the rice SO
as to conserve all mineral matter
and other soluble products. IS
The rice yeast bread is very
white i'm color, is mIoister ; thar.
wheat bread, and keeps moist long
er, 1t is handled i'm much the
Same manner as wheat bread. The
lfnat dough however, isi mudh
sitter, and after one rising the
light dough lis so soft that it can
not be kneadedi with the hands. It
should be well stirred with a strong
spoon and paced in the pans, look
ing much like stiff drop batter.
After baking the upper crust is
less smooth THAN that OF our
famaliar wheat flour loaf
Proportions and directions,
These amounts make two large
or three small leaves of bread. Is
RICE YEAST BREAD.
liz cup milk and water. or water
| "a ounces)
tablespoons sugar q ounces).
tablespoons. fat e ounces).
IL TEASPOON salt CHS ounce).
cups boiled rice
8 cups flour (32 ounces).
IL cake compressed yeast (1-4
ounce). i.
Ia cup warm water G ounces)
sca,M lquid iif milk is used.
Pour over fat, sugar and salt. Cool
and add yeast, moistened in IA
cup warm water Add rice and
flour and knead. After secodld ris-
ing bake IS minutes.
POTATO YEAST BREAD.
introductory statements, Boil
wheat flour may be used i'm making
potatoes, msahed and combined with
a bread of good flavor and
texture. The potato bread is slight
| ly darker in color than patent
flour bread ard is also some
what more moist. 1t is relished by
persons who do mot care for amy
but so-called white bread" Two
POPULATIONS are satisfactory.
Either all the flour may be add
ed i'm the first mixture, making
dough which ds very stiff and
| difficult to knead or a part of
the fDcalr may be reserved and
added with the second kneading
ia eGlher case che dough 19s1
soft at the second handling, but
after baking it produces satis--
fa-tory loaf.
Proportions and directions
The following amounts make
three loaves Of bread.
POTATO YEAST BREAD
|1-2 cup milk and water or water
"a ounces).
4 tablespoons sugar e ounces)
tablespoons fat e ounces).
l IL teaspoons SAT-. (3-S ounce).
cups boiled potatoes.
8 cups -FOUR (32 ounces)
1-2 cake compressed yeast Ola
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