The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1917-06-01
USE OF CORNMEAL
Few Housewives Know 1t viii
Make Light" Bread.
Can Be Utilized in Any Proportion Up
to IS Per Cent in Combination
With Wheat Flour, Say
Government Experts.

1t may not be generally known to the
housewife that cornmeal lends itself
to the making of light bread in COM
bination with wheat flour. 1t cannot,
of course, replace wheat flour entirely,
but may be used in any proportion up
to 25 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 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 II. L. Wessling, assistant chemist
in the bureau of chemistry, United
States department of agriculture. Ac-
cording 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 ingredients-enough for
four loaves:
Two and one-quarter pounds or
two and one-quarter scant quarts of
sifted bread flour.
Three-quarters of a pound Cor two
and two-thirds cupfuls) cornmeal.
Two cakes of compressed yeast.
Three level tablespoonful 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
teri.
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 two pounds of
"lllIC IouAy IiC ySdoI1 SetAs, SNScA ~A~
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
so and 50 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 a smooth and elastic dough has
been formed, which is fairly soft, but
not sticky. If the dough is too stiff, or
too soft, add q little more water or
flour as required, kneading we'll 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 q 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 (4OO to 425 degrees Fahrenheit),
and bake As 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 a pound) 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
water mix thoroughly and bring to the
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 -four and
the yeast, rubbed smooth and mixed
with two cupfuls of lukewarm water.
Mix thoroughly, cover and set in
moderately warm place to rise as d.
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, little at a time,
working it in thoroughly, until the
dough is of the proper consistency.
Cover and set back in its warm place
to rise until double in bulk. Then mold
into loaves and finish as directed under
method No. 1.