The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1917-07-12

AT moderate cost. If ground in the
ordinary coffee mill, such wheat makes
a coarse bread. not very light in tex
ture. but of such good flavor that it
may well be used occasionally to give
variety TO the diet. II is useful, too,
i'm places whore good bran can not be
obtained easily and where coarse
hu sd- are desired as a means of pre-
|Aedt.ne constipation. In making such
bread with a view to economy the
hou-ckecper should compute what it
viii cost her per loaf, including labor
and fIel. as compared with other
bread she makes. Skim milk in
stead of whole milk can be used;
homemade yeast either liquid or dry
cake Is a possibility, and some might
like the bread with less sugar or IN
swcetened. Another recipe which has
been worked out follows:
Home-Ground Wheat Bread. IL
cups water or skim milk; IL tea
SPOONS salt; l tablespoon sugar; 3
cup- home.ground wheat -four; " cake
dry yeast, or l gill liquid yeast.
S. a sponge at night. using half Of
the -four. In the morning add the rest
OF the -four, beat well, put into a greas-
ed pm. allow to rise until it doubles
It's bulk, and bake.
Corn Meal-and-Wheat Bread. liz
cups milk, water, or a mixture of the
two; IL cake compressed yeast, or IA
cups milk, water, or a mixture of the
two Il cup liquid yeast; IL tea
spoons salt; l tablespoon sugar; but
ter (i used), l tablespoon; l cup corn
meal . ups wheat -four.
Pour III cupfuls of the water over
the yorn meal, salt, sugar and fat Cf
used, and heat the mixture gradually
to the boiling point or nearly to it and
cook 20 minutes. This cooking can
best be done in a double boiler. The
water is sufficient only to soften the
meal a little. Allow the meal to cool
to about the temperature of the room
and add the yeast, mixed with the rest
of the water "a cupful), or the Il cup
full of liquid yeast. Mold thoroughly,
let rise until it doubles its bulk, make
into a loaf. place in a pan of standard
size, allow to rise until it nearly fills
the pan, and bake As or SO minutes.
Rice Bread cup lukewarm water,
milk. or a mixture of the two; / cup
u%ncooked rice; IL teaspoons salt; l
tablespoon sugar; butter (if used), l
tablespoon or less; e cake compress
ed yeast; 2 cups wheat flour.
Steam the rice with one-half Of the
liquid until il is soft. This is done bet
ter in a steamer than in a double boil
or. for the liquid is so small in amount
that the rice does not become soft
readily and the presence of the steam
helps. Put the sugar, salt, and fat
(f used) into the mixing bowl and
pour over them the remaining liquid
(h cupful). When the mixture has
become lukewarm add the yeast and 70
cupful of -four. Allow this sponge to
rise until very light. Add the boiled
rice, which should have been cooled
until lukewarm, and the rest of the
flour. This dough is so thick that
some pressure is required to work in
lthn Iact v,nrtinnr nc th1 Hnttr Aln~r
the dough to rise until it has doubled
it's bulk, form into a loaf, place in a
pan of standard size, allow it to rise
until it nearly reaches the top of the
pan, and bake.
Rye Bread quart milk: 2 table.
spoons sugar; 4 teaspoons salt;
tablespoons butter; l cake compress
ed yeast; 3 cupfuls -four Il cup being
wheat and the remainder rye).
Follow the directions for making
wheat bread according to the short
process until after the bread has been
nodded the second time. At this point
the dough should be placed in a s
quart bowl lined with a cloth into
which -four has been rubbed. When
the dough has risen to the top of the
bowl turn out on a hot sheet iron Ga
dripping pan inverted will do, over
which l tablespoonful of -four has beer
sprinkled, and put it Immediately into
a very hot oven. After 10 minutes
lower the temperature somewhat ant
bake for l hour. This recipe is a mod
: iication of an old German household
: method of making rye bread.