The Watertown news. [volume] (Watertown, Wis.) 1917-1919, 1917-05-28
USE OF CORNIvIEAL
Few Housewives Know 1t viii
Make "Liuhf" BREAD
Can Be Utilized In Any Proportion Up
to rs Per Cent in Combination
With Wheat Flour, Say
Government Experts.

It may not be generally known to the
housewife that cOrnmeal lends itself
to the making of Eight" bread in COM
of course, replace wheat flour 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 it's volume
may be somewhat smaller and it's tex
from all-wheat flour, such a 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
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 a 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 flour.
Three-quarters of a pound Cor two
and two-thirds cupfuls) cornmeal.
Two cakes of compressod yeast.
Three level tablespoonful of sugar.
One and one-half level tablespoon
fuls Of salt
About one quart of lidrid water,
milk or equal parts of milk and wa
ter).
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
white flour, 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 cornmeaI Knead the mixture un-
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 a little more water or
flour as required, kneading well after
each addition. Cover and set back to
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 a 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 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 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 tupful Of flour and
the yeast rubbed smooth and mixed