Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1917-05-25
Use OF CORNMEAL
Few Housewives Know 1t Will
Make Light" Bread.
Can Be Utilized in Any Proportion Up
to IS Per Cent in Continuation
With Wheat Flour, Say
Government Experts.


Tt may not be generally known to the
housewife that cornmeal lends itself
to the making of Eight bread in COM
bination with wheat flour. 1t cannot,
of course, replace wheat -four entirely,
but may be used in any proportion up
to % per cent of the total flour re-
quired and still produce an attractive
loaf of bread. Although its volume
may be somewhat smaller and its tex
ture somewhat 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 test
ed by Fl. L. Wessling, assistant chemist
in the bureau of chemistry, United
States department of agriculture. Ac-
cordng to one method, the raw meal
is employed directly in preparing the
dough and no extra time or labor is re-
quired in making the bread this way.
According to the second method, the
meal is partially cooked before intro
ducing it into the dough. While this
does entail slight amount of addi-
tional time and labor, the result is a
loaf of better quality, which well re-
pays the extra effort expended.
The first method calls for the use of
the following ngredients-enough for
four loaves:
Two and one-quarter pounds or
two and one-quarter scant quarts of
sifted bread -four.
Three-quarters of a pound Tor two
and two-thirds cupfuls) cornmeal.
Two cakes of compressed yeast.
Three level tablespoonfuls of sugar.
One and one-half level tablespoon
fuls of salt.
About one quart of liquid (water,
milk or equal parts of milk and wa
ter).
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
IlSlIlS VIII lllCu VIC
Make a sponge with two pounds of
white -four 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 and SO degrees Fahrenheit. When
| the sponge has become very light,
| which should occur within two hours,
beat it up thoroughly, add the softened
shortening, if this is to be used, and
gradually work in the remainder of the
| wheat flour, which has been sifted with
| the cornmeal Knead the mixture I'M
| til smooth and elastic 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
Hour as required, kneading 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,
reserving a small ball of dough for an
indicator" Place this ball of dough
in small jelly glass having straight
sides, which has been slightly warmed.
| Note the volume of dough in the tum-
bier 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 contain
ing the. indicator" in the same warm
place and let rise until the indicator
shows that it has just doubled in vol
ume. Then place the loaves in the
oven, which should be at good steady
heat (4O0 to 425 degrees Fahrenheit),
and bake 45 to so minutes.
In the second method the ingredi-
ents are used in the same proportions
as for the first, except the liquid. The
| directions are as follows:
Put two and two-thirds cupfuls
| (three-quarters of poundD of corn
meal into a double boiler or a vessel
which can be placed over another one
containing boiling water. Add to the
meal three and one-half cupfuls of cold
| NdleT ullA luOIOuSIiy anu bIlLS W liAS
boiling point, stirring frequently. Al
low the meal to steam for at least ten
minutes, then cool it until lukewarm.
| To this scalded and cooled meal add
| the salt, sugar, one cupful of flour and
| the yeast rubbed smooth and mixed
with two cupfuls of lukewarm water.
Mix thoroughly, cover and set in a
| moderately warm place to rise as di-
| rected in method No. 1. When this
batter Cor sponge) has become very
light, which will require about two
hours, beat it thoroughly, add the soft
| ened shortening, if it is to be used, and
the remainder of the white flour 1.-TWO
pounds or quarts). Knead thoroughly
until it is smooth and elastic. Should
the dough be either too stiff or too soft
| add water or flour q little aft a time