Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-05-29
USE OF CORN AS
BREADSTUFF
Meal Lends Itself Readily
With Wheat in Making
Light Bread

Washington, D. C. May 29.-It
may not be generally known to the
housewife that cornmeal lends itself
to the making of light" bread in
combination with wheat flour. 1t
can not, of course. replace wheat
-four entirely, but may be used in
any proportion up to 25 per cent. of
the total -four required and still
produce an attractive loaf of bread.
Although it's volue may be some
what smaller and it's texture some
what poorer than if made from all
wheat flour, such loaf will be light
and spongy, with rich brown crust,
wholesome and very palatable.
Two methods for wheat and corn
bread have been formulated and
tested by H. l.. Wessling, assistant
chemist in the Bureau of Chem
istry, United States Department of
Agriculture. According to the one
directly in preparing the dough and
no extra time or labor is required in
making the bread this way. Accord
ing to the second method the meal
is partially cooked before introduce
ing it into the dough. While this
does entail a slight amount of addi-
tional time and labor, the result is
loaf of better quality which we'll
repays the extra effort expended.
Wheat and Corn Bread No.
enough for Four Loaves).
Two and one-quarter or two and
one-quarter scant quarts sifted
bread flour.
Three-fourths pound or two and
two-third cupfuls corn meal.
Two cakes of compressed yeast.
Three level tablespoonfuls of
sugar.
One and one-fourth level table
spoonfuls of salt.
About one quart of liquid (water,
milk or equal parts of milk and
water).
Three level tablespoonfuls of
shortening if desired.
IF milk is used it should be scald-
ed and then cooled until lukewarm.
Less yeast may be used, but more
time for rising will then be required.
Make sponge with two pounds of
white flour, the yeast, salt, sugar
and the lukewarm liquid. Cover and
set in a moderately warm place to
rise, where it will be free from
drafts and where the temperature
will be between 80 degrees and SS
degrees f. When the sponge has
become very light, which should
occur within two hours, beat it up
thoroughly, add the softening short
ening, If this is to be used, and
gradually work in the remainder of
the wehat flour which has been sift-
ed with the corn meal. Knead the
mixture until a smooth an delastic
dough has been formed which is
fairly soft, but not sticky. If the
dough is too stiff or too soft, add a
little more water or flour as requir-
ed, kneading well after each addi-
ton. Cover and set back to rise
again until double in volume, which
vill require from one to two hours.
Knead lightly, divide into three or
four approximately equal portions,
reserving a small ball of dough for
an indicator" Place this ball of
dough in small jelly glass having
straight sides, which has been slight
ly warmed. Note the volume of
dough in the tumbler and mark the
glass at twice this volume.
Mold the loaves and place in
slightly warmed and creased pans.
Place these, together with the glass
containing the indicator" in the
same warm place and let rlseuntil
the indicator" shows that it has
just doubled in volume. Then place
the 1oaves in .theoven, which should
be at good steady heat .(400 de