Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1917-09-13

yeast or tablespoonfuls Of liquid for
each loaf. Use water rather than milk
In the evening mix the yeast with
water. salt, and half OF the -four, and
beat thoroughly. Cover and place at .
temperature of 65 degrees to 70 de-
grees F., or that of an ordinary room.
In the morning add sugar and the rest
OF the flour and proceed as in ths
case of the short process.
Overnight Straight-Dough Method:
Use the same ingredients as for the
overnight sponge method, but put in
all the ingredients at night.
Mixed Wheat Flour Breads: The
recipes given above for white bread
can be followed in making bread out
of part graham and part white -four.
The usual proportions are either one
part of graham to two parts Of white,
or half graham and half white. In
! all cases, however, white -four should
be used for making the sponge. In
place of the sugar an equal amount
OF molasses may be used. Such bread
will not rise quite as much as bread
made with white flour only.
Whole-Wheat or Graham Bread
III cups lukewarm milk, table
spoons brown sugar, IN teaspoons
salt, 8 cups whole-wheat or graham
-four, "a yeast cake.
Scald the milk, together with the
sugar and salt. When MAewarm, add
the yeast, mixing it first with little
Of the milk. Add the -four, beat well.
and let it double it's volume. Beat It
thoroughly. put into = pan, and let
1t rise. In pan Of standard size 1t
should come nearly to the top. -
The above recipe may be used In
preparing bread from home-grovna
meal. There are many households,
particularly in the country. where
clean whole wheat can be obtained at
moderate cost. II ground in the 0rdi.
nary coffee mill. such wheat makes q
coarse bread, not very light in texture,
but of such good flavor that It may
well be used occasionally to give
variety to the diet. 1t is useful, tso,
In places where good bran can not be
obtained easily and where coarse
breads are desired as . means OF pre-.
venting constipation.
In making such bread with view
to economy the housekeeper should
compute what it will cost her per
loaf. including labor and fuel, as com
pared with other breads she makes,
Skim milk instead of whole milk car
be used; homemade yeast, either
liquid or dry cakes, is possibility;
and some might like the bread with
less sugar or unsweetened. Another
recipe which has been worked gu,
follows
Home. Ground Wheat Bread: IL.
cups water or skim milk, l 4 tea
spoons salt. tablespoon sugar. 3 cup
home-ground wheat Hour. "A cake ds3
yeast or l gill Of liquid yeast.
Set a sponge at night, using half OF
the -four. In the morning add the rest
of the -four, beat well, put into a
creased pan, allow to rise until 1t
doubles its bulk, and bake. (For par.
ticulars as to setting the sponge, etc.
see directions for making wheat
bread.)
Corn Neal and Wheat Bread.-1la
cups milk, water. or mature of the
two. y cake compressed yeast or Ia
cups milk, water. or mixture of the
two, I. cup liquid yeast. IL tea
spoons salt. l tablespoon sugar, but
Ter iii used) l tablespoon. cup corn
nfeal. . cups wheat iour.
Pour u. cupfulS OF the water over
the corn meal, salt, sugar. and fat it
used), and heat the mixture gradual
ly TO the boiling point or nearly TO
it and cook 20 minutes. This cooking
can best be done in double boiler
The water is sufficient only to soften
the meal little. Allow the meal 20
cool TO about the temperature OF the
room and add the yeast, mixed with
the rest OF the water "a cupfuD. OF
the J.. cupful of liquid yeast. Mold
thoroughly, let rise until it doubles
its bulk, make into a loaf, place in a
pan OF standard size. allow to rise un'
til it nearly fills the pan. and bake
45 or 80 minutes.
Rice Bread cup lukewarm water
or milk of mixture of the two, l cup
uncooked rice, II. teaspoons salt, ]
tablespoon sugar, butter df used), !
tablespoon or less. = cake compress
ed yeast, . cups wheat flour.
/ Steam the rice with oue-half of the
! liquid until it is soft. This is done
better in steamer than in Il double
, boiler, for the liquid is so small in
amount that the rice does not be-
come soft readily and the presence OF
the steam helps. Put the sugar, salt
and fat (if used) into the mixing bow
and pour over them the remaining
liquid "a cupfuD. When the mixture
! has become lukewarm add the yeas,
and ~ cupful OF flour. Allow this
sponge to rise until very light. Add
the boiling rice. which should have