The Bridgeport evening farmer., 1917-05-11
Bran Flours For
 Home Bread Making

Washington, D. C., May 1.-The use of Hours which contain more or less bran is sometimes advisable both for the sake of the variety which they give to the dict and because of the mineral substances and growth regulating substances these Hours contain. Farmers Bulletin S07 of the United States Department of Agriculture, Bread and Bread Making, includes, in addition to white bread recipes, number for homemade bread from whole wheat or graham four, from home-ground flour, from rye, rolled oats, etc. These are as follows:
 Whole-wheat or Graham Bread. k cups lukewarm milk.
 tablespoons brown sugar. l A teaspoons salt.
 5 cups whole-wheat or graham
 flour.
 F yeast cake.
 Scala the milk, together with the sugar and salt. When lukewarn, add the yeast, mixing it first with a little of the milk. Add the flour, beat well, and let it double it's volume. Beat it thoroughly, pit into pan, and let it rise. In a pan of standard size it should come nearly to the top.
 The above recipe may be used in preparing bread from underground meal. There are many homes, par ticularly in the country, where the housewife can obtain unground wheat at moderate cost. If ground in the ordinary coffee mill, such wheat makes a coarse bread, not very light in texture, but of such good flavor that it may well be used occasionally to give variety to the diet. It is use- ful, too, in places where good brar can not be obtained easily and where coarse breads are desired as a means of preventing constipation. In mak- ing such bread with a view to econ omy the housekeeper should com. pute what it will cost her per loaf including labor and fuel, as compar- ed with other breads she makes. Skim milk instead of whole milk can be used; homemade yeast, either liqui6 or dry cakes, is possibility; and some might like the b. cad with less sugar or unsweetened. Another re- lows:
 Home ground Wheat Bread. 1 A cups water. or skim milk.
 h teaspoons salt.
 tablespoon sugar.
 cups home-ground wheat flour.
 F cake dry yeast, or
 gill liquid yeast.
 Set a sponge at night, using half o1 the flour. In the morning add the rest of the flour, beat well, put inte a greased pan, allow to rise until i doubles it's bulk, and bake.
 Corn -Meal-and-Whea Bread. 1 k cups milk, water, or a mixture
 of the two. K cake compressed yeast or
 1 4 cups milk, water. or a mixtur,
 of the two.
 A cup liquid yeast.
 k teaspoons salt.
 tablespoon sgar. Butter eff used). 1 tablespoon. cup corn meal 2 cups wheat flour. Pour 4 cupfuls of the water owe the corn meal, salt, sugar and fat (i used), and heat the mixture gradual ly to the boiling point or nearly to i and cook 20 minutes. This cooking can best be done in a double boiler The water is sufficient only to softer the meal a little. Allow the mea LO -COOl tO dDOub Lu0 temperature U the room and add the yeast, mixed with the rest of the water (A cupfuD or the 4 cupful of liquid yeast. Molt | thoroughly, let rise until it doubles it bulk, make into a loaf, place in pal of standard size, allow to rise until i nearly fills the pan, and bake 45 or 5' minutes. Rice Bread. 1 cup 1ukewarm water, milk for l; mixture of the two. cup uncooked rice. 1A teaspoons salt.
 1, tablespoon sugar. Butter Gf used), tablespoon O. less.
 l h cake compressed yeast. 2 cups wheat four. i Steam the rice with one-ha1f of tn l liquid until it is soft. This is don 1 better in a steamer than in a doubl l boiler for the liquid is so small il | amount that the rice does not be I come soft readily and the presence o the steam helps. Put the sugar, salt and fat eff used) into the mixin bowl and pour over them the remain i ing liquid, F cupfuD. When tn 1 mixture has become 1ukewarm ad
 the yeast and 1a cupful of flour. Al l low this sponge to rise until yer light Add the boiled rice, whicl
 should have been cooled until luke | warm, and the rest of the dou Thi dough is so thick that some pressur | is required to work in the last DOT | tions of the flour. Allow the doug. i to rise until it has doubled it's bulk form into a loaf. place in pan o