The Owosso times. (Owosso, Mich.) 1897-1926, 1918-04-19
I'VE WON'T WIN If We WASTE"
Tested Wartime Recipes
FOR USE IN MICHIGAN
(Clip and save these recipes for
future reference.)
War Breads Are Healthy.

o"iAoy, iiSS, Corn meal anu potatoes.
Rye with wheat makes an excellent
bread; but our crop of rye is not as
large as we had expected, so other
cereals must also be used Graham
Hour Is wheat -four: It Is a wheat.
saver, but Is not wheat substitute.
1t is not difficult matter to make
these War Breads. Follow your
favorite bread recipe, using ga the
usual amount of white -four and IA
OF some other cereal, such as oat meal,
rice flour, corn meal, barley, etc., or
potatoes.
Here is one reliable recipe for white
bread to be used as basis for sub.
stitution, If you have not one which is
satisfactory. II you already have a
good recipe, use that.
Four Loaf Recipe for Bread.
1 at lukewarm milk. water. or a mix
ture OF the two
cakes compressed yeast, or
lukewarm milk. water, or a mixture
Of the two
/ liquid yeast
IN T salt
T sugar
or 2 Il fat II used
OTIS sifted flour
Original bulk Of dough two quarts:
bulk when ready to be made into loaves.
five to six quarts.
Boil the water or scald the milk. Put
the sugar and salt (and fat II used) into
mixing bowl Pour the hot liquid over
It and allow 1t to become lukewarm. Mix
the yeast with little Of the lukewarm
liquid and add IL to the rest Of the liz
z In,
warm place, not over So degrees F.. for
one hour; II not convenient to set II
aside. add the flour at once. putting In a
little at time and kneading until the
dough is of such consistency that IL
sticks neither to the bowl nor to the
hands This requires about 10 minutes
Cover. and allow to rise 1A hours at
temperature OF SO degrees. 1t may DE
better to set 1t at lower temperature
but the lower the temperature the Ion
ger the time required for the rising. Cut
down the dough from the sides OF the
bowl. grease the hands slightly. Knead
a little and set aside to rise again for
one hcur. With a good bread flour. II
should treble it's bulk in each rising
With a soft wheat flour. It should not
rise much beyond twice its volume. De-
vide into portions. mold and place IN
creased pans. Allow to rise until a
light touch will make a slight dent.
Bake about so minutes.
The above rule will make a good
working basis for the various war
breads. In place of IA of the bulk of
white -four use one of the other grains,
corn, barley, rye, oats, or potato.
This amount will not greatly change
either the texture or the flavor of the
bread.
There are different methods of put.
ting in the substitute. One way is to
sue the correct amount of substitute
GA amount of flour usually used) and
a small portion of -four when the
sponge is set, adding the remaining
flour as usual Another method is to
set the sponge as usual, adding the
substitute with the remainder of the
-four This last method is especially
good II rye or barley -four is used;
mashed potato can also be worked in
potato Is used as a substitute allow
ance must be made for the extra water
contents and enough -four added to
make very stiff loaf.
iiIustration-Substi IA oat.
meal In above recipe.
Set the sponge with cups of oat-
meal (scalded with one or two cups
Of boiling water). When lukewarm
add the rest of the liquid, the yeast,
two or three cups of -four, salt, etc. In
the morning add the rest of the -four
according to directions. II the short
process is used, add all the flour at
once and proceed with recipe.
Corn Meal Bread.
IA C liquid
III salt
"a c corn meal
IA yeast cake, dry or compressed, or
In Il lukewarm water.
"a C liquid yeast
2h c flour
Pour the liquid over the corn meal and
salt, and heat to the boiling point Cook
20 minutes in the double boiler or over
hot water. Cool add yeast and flour,
knead, let rise till double In bulk. Knead
again. shape into loaf. and let rise in the
pan until the bulk has again doubled.
Bake so minutes.
Sour Milk Corn Bread.
c corn meal
C sour milk
2 T fat (melted)
sugar. white or brown
eggs
( soda
III salt
Mix all the dry ingredients, including
tho soda. together. Then add the sour
milk and the eggs we'll beaten and bu.-
ter. The bread should be baked for 80
minutes Buttermilk may be substituted
for the sour milk. In which case the but
ter should be slightly increased; or sour
cream may be used and butter omitted.
NOTE--In all OF these recipes all meas
urements are level, and T equals table,
spoon, equals teaspoon. G equals cup.
I. 9. equals few grains. T. d. equals few
drops.
| NEW FOOD PROGRAM |