The Bridgeport evening farmer., 1917-03-29
USE OF CORN AS
A BREADSTUFf

1t may not be generally known to
the housewife that cornmeal lends it
self to the making of Eight" bread in
combination with wheat flour. 1t can
not, of course, replace wheat flour en-
tirely, but may be used in any pro-
portion up to 25 per cent of the total
flour required and still produce an at
tractive loaf of bread Although it's
volume may be somewhat smaller and
it's texture somewhat poorer than il
made from all wheat flour, such a loaf
will be light and spongy, with a rich
brown crust, wholesome and very pal7
atable. - = -. ~
Two methods for wheat-and-corn
bread have been formulated and test
ed by H. L. Wessling, assistant chem
list in the Bureau of Chemistry, U. S.
Department of Agriculture. Accord
ing to the one method the raw meal
is employed directly in preparing the
dough and no extra time or labor is
required in making the bread this
way. According to the second method
the meal is partially cooked before in
Producing it into the dough. While
this does entail a slight amount Of adj
ditional time and labor, the result is n
loaf of better quality which well re-
pays the extra effort expended.
Wheat and Corn Bread No.
enough for four loaves) re- RI
IA pounds or 2 IL scant quarts
sifted bread flour i,s>sS
"a pound or 2-3 cupfuls corn
meal. ytte&
cakes of compressed yeast
level tablespoonful of sugar. III
1 Il level tablespoonful Of salt, III
About quart of liquid 1water, milk
or equal parts of milk and water.) ,j,1*
level tabIespoonfuls of shortening
if desired.
I If milk is used it should be scalded
and then cooled until 1ukewarf1f. Less
yeast may be used, but more time for
rising will then be required. & &
Make a sponge with 2 pounds Of
white flour, the yeast, salt, sugar and
the lukewarm liquid. Cover and set
in moderately warm Place to rise,
where it will be free from drafts and
where the temperature will be be-
tween 80 degrees and 88 degrees r.
When the. sponge has. become very
light, which should occur within
hours, beat it up thoroughly, add the
softened shortening, if this is to be
dSCu, oIlO 81 WOIh III IUS re-
mainder of the wheat flour which has
been sifted with the corn meal. Knead
the mixture until smooth and elas-
tic dough has been formed which is
fairly soft, but not sticky. If the
dough is too stiff or too soft, add
little more water or flour as required,
kneading well after each addition.
Cover and set back to rise again until
double in volume, which will require
from to 2 hours. Knead lightly, di-
vide into three or four approximately
equal portions, reserving a small ball
of dough for an indicator" Place
| this ball of dough in a small jellya
glass having straight sides, which has
Ibeen slightly warmed. Note the vofT
| ume Of dough in the tumb1er ana
mark the glass at twice this volume. Z
! Mold the loaves and place in slight
| ly warmed and creased pans. Place
these, together with the glass contain
ing the indicator" in the same warm
place and let rise unti&the indicator
shows that it has just. doubled in vol
ume. Then place the 1oaves in the
oven, which should be at good steady
heat (400 degrees to 425 degrees F.
and bake As to SO minutes. %sf ~
| Wheat and Corn Bread No
| (Same proportions as for No. 1 except
the liquid) ~,
| Put 2 2-3 cupfuls GA pound) of.
corn meal into double boiler or a,
vessel which can be placed over an
other one containing boiling waters.
Add to the meal IL cupfuls of cold
water; mix thoroughly and bring to-
the boiling point, stirring frequently
Allow the meal to steam for at least
10 minutes, then cool it until, luke
warm. To this scalded and cooled
meal add the salt, sugar, 1 cupful of
flour and the yeast rubbed smooth
and mixed with cupfuls of lukewarm
water. Mix thoroughly, cover and set
in a moderately warm place to rise as
directed in method No. 1. When this
| batter Cor sponge) has become very
light, which will require about hours,
| beat it Thoroughly, and the softened
| shortening, if it is to be used, and the
remainder Of the white flour e
pounds or quarts). Knead thorough
| ly until it is smooth and elastic
Should the dough be either too stiff
| or too soft add water or flour, little
at time, working it in thoroughly,
until the dough is of the proper con-
sistency Cover and set back in it's
warm place to rise until double in
bulk. Then mold into loaves and finish
as directed under method No. 31.S
|