The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1917-08-31
OTHER KINDS OF BREAD
(Ada E. Hunt)

made of homegrown products, she
| would have at least six varieties from
which to choose. She may have fam
Gus southern spoon bread made from
homegrown corn; she could have rye
loaves made from Wisconsin rye; she
could have barley mullins made from
the well-known Wisconsin Oderbruck-
er barley; she could have faky rolls
| made of wheat flour; she could have
rolled-oat bread, for the Badger State
grows many acres of oats; and last
Of all she could have bread made in
part from Wisconsin potatoes. Should
she go a step further and decide to
| patronize only home mills, she would
find that there are more than one hun
dred and fifty mills in this state max
ing flour.
Food Value of Cereals
Oatmeal contains more protein tits
sue-building materially than hard
wheat, while rye and barley have
about an equal amount. All three
furnish comparable amounts of heat
giving material (starch and fat) and
bone building material (n1ineral.)
Cornmeal and rice have lower
amounts of tissue building material
but are higher in heat-giving mater
ials.
Preparing Other Cereals to Use With
Wheat Flour
Practically all cereals, as they are
found on the market, may be used for
bread-making purposes, provided GER
tain methods of treatment are given
to insure thorough cooking. Rolled
oats, for example, has had partial
cooking in the manufacturing process
and needs only preliminary scald-
ing with equal parts of boiling water,
while oatmeal and steel-cut oats are
better if used after cooking. This
may be easily done in double boiler
or in a fireless cooker. Cornmeal
makes a smoother bread when scald-
ed with an equal amount of boiling
water and allowed to stand for one
hour before using.
Other Kinds of Bread
Some husekeepers prefer to grind
their own meal in small handmills
which can be purchased at a hardware
store for very moderate sum. This
is particularly true Of barley. Grind
and sift it, and it is ready for use with
out further treatment.
White Bread by the Starter Method
Starter Recipe
1 medium sized potato
teaspoon salt
6 cups water
1 tablespoon sugar
Mash the potato in water in which
it is boiled and make up to one quart
Stir in salt and sugar thoroughly.
When lukewarm, place in a jar or
bowl and add one cake of dried yeast
(broken in pieces.) Let stand in a
warm place for II hours. Use some
time within the following eight hours.
Proceed as follows for bread:
1 quart yeast starter
l tablespoon lard
8 tablespoons sugar
l teaspoon salt
10 cups -four (sifted)
Mix to stiff dough knead. Place in
a creased bowl and allow to rise in a
warm place for 45 minutes. Fold over
and push down until the gas bubbles
are pressed out. Allow to rise again
for about 80 minutes or until double
it's original size. Mould in four loaves
Let rise about 80 minutes or until
double their size, and bake.
White Bread-Sponge Method l
Soak / cake of dry yeast in n cup
of warm water and add to the follow
ing batter:
2 teaspoons salt
2 tablespoons sugar
7 cups flour
5 cups water Cor potato water
or cooled, scalded milky
Stir to smooth consistency and let
stand in warm place over night. Add
about 6A cups of flour the next morn
ing. This will make 5 loaves of bread
Follow method for making white
bread by the starter method.
White Bread-SpOnge Method Ill
Soak l cake of compressed yeast in
u cup of warm water and add to the
same batter as in Sponge Method 1.
Start the sponge in the morning and
let it stand for about three hours.
Then follow the method for making
white bread by the starter method.
Quick-Method White Bread
Soak 2 cakes of compressed yeast
in II cup of warm water and add to
the following: