The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1917-05-03
CORN AS A>BREADSTUFF

1t may not be generally known 20
the housewife that corn meal lends
itself to the making of Eight" bread
in combination with wheat -four. It
can not, of course, replace wheat -four
entirely, but may be used in any pro-
portion up to 25 per cen Of the total
-four required and still produce an
attractive loaf of bread. Although its
volume may be somewhat smaller and
its texture somewhat poorer than if
made from all wheat flour, such a loaf
will be light and spongy, with a rich
brown crust, wholesome, and very
palatable.
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, United
States Department of Agriculture. Ac-
cording to the one method the raw
meal is employed directly in preparing
the dough and no ertra 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 ad-
ditional time and labor, the result is a
loaf of better quality which we'll re-
pays the extra effort expended.
Wheat and Corn Bread
enough for 4 ~loaves)
Two and %one-fourth pounds or 2A.
scant quarts sifted bread -four.
Three fourths pound or 2 2-3 cupfuls
corn NEAL
Two cakes of compressed yeast.
Three level tablespoonfuls of sugar.
One and one-half level tablespoonful
of salt.
About l quart of liquid (water, milk,
or equal parts of milk and water.)
Three level tablespoonfuls of short
ening if desired.
If milk is used it should be scalded
and then cooled until lukewarm. Less
yeast may be used, but more time for
rising will then be required.
Make a sponge with 2 pounds of
white -four, the yeast, salt, sugar, and
the lukewarm liquid. Cover and set in
a moderately warm place to rise,
where il will be free from drafts and
where the temperature will be between
80 and SO degrees +. When the sponge
has become very light, which should
occur within two hours, beat it up thor
oughly, add the softened shortening, if
this is to be used, and gradually work
in the remainder of the wheat -four
which has been sifted with the corn
meal. Knead the mixture until a
smooth and elastic dough has been
formed, which is fairly soft but not
sticky. If the dough is too sticky or too
soft, add a little more water or -four
as required, k~neading well after each
addition. Cover and set back to rise
again until double in volume, which
will require from one to two hours.
Knead lightly, divide into three or four
approximately equal portions, reserv-
ing a small ball of dough for an "indi-
Gator" Place this ball of dough in Il
small jelly glass having straight sides
which has been slightly warmed. Note
the volume of dough in the tumbler
and mark the glass at twice this vol
ume.
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 rise until the indicator" shows
that it has just doubled in volume.
Then place the loaves in the oven,
which should be at a good steady heat
(4O0 to 425 degrees F.), and bake As to
so minutes.