Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1918-01-17

Few Housewives Know It VIII
Make Light Bread.
Can Be utiIIzsd IN Any Proportion Up
20 20 Per Cent In Combination
With Wheat Flour, Say
Government Experts.

Il may not be generally known to the
housewife that cornmeal lends itself
TO the making Of Eight" bread in com.
tination with wheat -four. It cannot,
! pf course, replace wheat -four entirely,
hut may be used in any proportion up
20 20 per cent OF the total -four re-
CURED and still produce an attractive
loaf Of bread. Although lite volume
may be somewhat smaller and Its tex
ture somewhat poorer than II made
from all-wheat -four, such loaf win
be light and spongy, with rich brown
crust. wholesome and very palatable.
Two methods for wheat-and-corn
bread have been formulated and test
led by ii. L. Wessling. assistant chemist
IA the bureau of chemistry, United
States department Of agriculture. Ac-
cording to one method, the raw meal
Us employed directly in preparing the
dough and no extra time or labor Is re-
CURED 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 slight amount Of addl-
tional time and labor, the result is q
loaf Of better quality. which well re-
pays the extra effort expended.
The first method calls for the use Of
the following ingredients for
four loaves:
Two and one-quarter pounds or
two and one-Quarter scant quarts OF
sifted bread -four.
Three-quarters Of d pound Tor two
and two-thirds cupfuisl cornmeaI.
Two cakes Of compressed yeast.
Three level tablespoonful OF sugar.
One and one-half level tablespoon
fuls OF salt.
About one quart of liquid (water,
milk or equal parts Of milk and wa
teri.
Three level tablespoonful Of short
enlng. II desired.
II milk Is used, II should be scalded
and then cooled until lukewarn. Less
yeast may be used, but more time for
rising win then be required.
Make sponge with two pounds OF
white flour. the yeast, salt. sugar end
the lukewasm liquid. Cover and set
In moderately warm place TO rise.
where 1t viii be free from drafts and
where the temperature viii be between
so and SO degrees Fahrenheit When
the sponge has become very light,
which should occur within two hours.
kent II up thoroughly, add the softened
shortening, II this Is to be used, and
gradually work in the remainder Of the
wheat -four, which has been sifted with
the cornmeal. Knead the mixture un-
I'll smooth and elastic dough has
been formed. which is fairly soft. bat
not sticky. II the dough Is too stiff, or
too soft, add a little more water or
-four as required. kneading wen after
each addition. Cover and set back to
rise again until double In volume.
which win require from one to tive
hours. Knead lightly. divide into three
tely equal portions.
NIL Of dough for IN
EIDE U slightly waEme9.
Note TN bf dQAk4 ~ the ttIin-
slss ssd T WIS i''l :
Mold the lOayes and plscI IN slightly
warmed and creased p ms Place
these, together with gpe glass contain.
ing the indicator" Ia the same warm
place and let rise until the indicator"
shows that II has Just doubled in vol
1me. Then place the loayes in the
oven, which should be at good steady
heat (400 to 425 degrees Fahrenheit),
and bake As TO SO minutes.
In the second method the ingredl-
ents are used In the same proportions
as for the first, except the liquid. The
directions are as follows:
Put two and two-thlrds cupfuls
lthree-quarters Of q pound OF corn.
meal into a double boiler or vessel
which can be placed over another one
containing boiling water. Add to the
meal three and one-haf cupfuls OF cold
wnter; mix thoroughly and bring to the
boiling point, stirring frequently. Al
low the meal to steam for ut least ten
To this scalded and cooled meal add
the salt, sugar. one cupful OF -four and
the yeast, rubbed smooth and mixed
with. two cupfuls Of lukewarm water.
MIX thoroughly, cover and set In
moderately warm place 10 rise as d.
rected In method No. /. When this
batter (or spOnge) has become very
light, which win require about two
hours, beat 1t thoroughly, add the soft
ened shortening, If It is to be used, and
the remainder OF the white -four 1.-TWO
pounds or quarts). Knead thoroughly
until 1t is smooth and elastic. Should
the dough be either too stiff or too soft
add water or -four. a little at time,
working It In thoroughly, until the
dough is of the proper consistency.
Cover and set beck In It's warm place
70 rise until double In bulk. Then mold
Into loaves ard finish as directed under
method No. /.
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