Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-04-19
CORN AS BREADSTUFF.
Can he Used in Combination with
Wheat FIour, Now sky High.

Can he Used in Combination with
Wheat Flour. Now Sky High.
1t may not be generally known to the
housewife that cornmeal lends itself To
the making of slight bread in combine
ton with wheat flour. 1t can not, of
course. replace wheat flour entirely, but
may be used in any proportion up To g
per cent Of the total -four required and
still produce an attractive loaf Of bread.
Although its volume may be somewhat
smaller and it's texture somewhat poorer
than II made from all wheat flour, such
a loaf will be light and spongy, with a rich
brown crust, wholesome and very pala-
table.
Two methods for wheat-and-corn bread
have been formulated and tested by H.
l.. Wrestling, assistant chemist in the bu-
reau Of chemistry, United States depart
ment Of agriculture. According to the
one method the raw meal is employed d.
recty in preparing the dough and no ex-
ira time or labor is required in making
the bread this way. According to the Sec
ond method the meal Is partially cooked
before introducing 1t into the dough.
While this does entail a slight amount
Of additional time and labor. the result Is
a loaf Of better quality which we'll repays
the extra effort expended.
WHEAT AND CORN BREAD NO. I.
C1nough for four loaves.)
Two and one-quarter pounds or two and
one-Quarter scant quarts sifted bread
| flour.
Three-quarters Of q pound or two and
| two-thirds cupfuls corn meal.
Two cakes Of compressed yeast.
Three level tablespoonfuls of sugar.
One and one-eighth level tablespoonfuls
Of salt.
About one quart of liquid (water. milk
or equal parts of milk and water).
Three level tablespoonful Of shorten
ing II desired.
II 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
white -four, the yeast. salt. sugar and the
lukewarm liquid. Cover and set In a mod
erately warm place TO rise, where it will
he free from draughts and where the tenn
perature will be between 50 degrees and
IS degrees F.. When the sponge has be-
come very light which should occur with
in two hours. beat it up thoroughly. add
the softened shortening. II this is to b
used. and gradually work in the remain
der 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.fairiy soft, 604
not sticky. II the dough il too sim o.
too soft, add a little moro water or DOR
Us required. kneading well after eaca14d-
dition. Cover and set back to rise again
until double In volume, which win require
from one to two hours Knead lightly.
divide into three or four approximately
equal portions. reserving a small bah Of
| foy fnd fnro 40 A<,l1
OF dough in a small jelly-glass having
straight Sides which has been slightly
warmed. Note the volume Of dough In
the tumbler and mark the glass~at tvico
this volume.
Mold the loaves and place in slightly
warmed and creased pans. Place tha9o,
together with the glass containing the i'm
dicator," in the same warm place and1ee
rise unt1 the indicator shows that IL
has just doubled in volume. Then place
the loaves In the oven. which should be at
a good steady heat GOO degrees to 436 -
grees F). and bake Is to 80 minutes.
WHEAT AND CORN AREAD No-a
Same proportions as Tor No. except the
liquid.)
Put two and two-thirds cupfuls (three-
quarters pOund) OF corn meal into a
double boiler or = vessel which can be
placed over another one containing boil
ing water. Add to the meal three and one
half 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
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 wa
ter Mix thoroughly. cover and set in
a moderately warm place to rise as d.
rected in method No. 1. When this bat
, ter Tor sponge) has become very light.
which will require about two hours. beat
it thoroughly, add the softened shorten
, ing. II 1t Is to be used. and the remainder
Of the white flour 1.-TWO pounds or quarts).
Knead thoroughly until 1t is smooth and
elastic. Should the dough be either toe
stiff or too soft add water or flour. a lit.
tie at a time. working 1t 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. /.
, THE MELTING POT.