Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-08-13
HOMEMAYKRS COLUMN.

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on topics Of interest 10 tho ladies
n eo0oitod. AddroSo: Editor HONENAKlRS'
CoLuM. Oxford Democrat. South Partss Ne
Yeast Broad without Wheat.
YEAST BREAD WITH
oxRlALs OTHER TEAM WHEAT.
Housekeepers % we'll % professional
bakers have been working on the prob
lem of how to make satisfactory yeast
breads using other cereals than wheat.
Not oil have solved the problem salts
factorily. The Office Of Home Econom-
los of the United States Department Of
Agriculture has successfully worked ont
ways Of combining the various shbsti-
tutes In making REPRESENTATIVE
ton bread, Is per-cent-sub stitution
bread, and an entirely wheatless bread.
INCREASE VOLUME OF SUBSTITUTES
The Food Administration requires
that oil bread sold must contain 20 per
cent wheat substitutes. But, II We can
make satisfactory bread using higher
percentage Of wheat substitutes 80 much
Iu6 O0tt0Es a0I0 - tuO 1OOtP0 -
so 80 bread that 10 very good.
$3.50 BREAD
IA cups liquid
IL cup mashed potatoes
la cups wheat -four
IA cake yeast
tablespoon corn sirup
2teaspoons salt
1874 cups barley -four
1-8 cups rice -four
Make sponge of all the ingredients
except the rice and barley -four. The
potatoes should be freshly mashed with
no fat or milk added. The water In
which they cooked can DO used for the
liquid. Let the sponge stand Ia Q warm
place until very light. II dry yeast 10
used, set the sponge the night before.
Add the rice and barley -four when the
sponge 10 light. Knead and let rise nm
I'll doubled In bulk. Kuead again, form
into loaves, place In . loaf pan, and
allow to rise until bulk 10 again doubled.
Brush over top OF loaf with melted fat
before putting IL to rise. Bake for one
hour and quarter In hot oven.
Other satisfactory $3.50 breads make
use of rolled oats Il S-s cups), combined
with rice -four q 1-S cups), or corn -four
Il IA cups), or tspioca -four Il 1-S cups),
in place Of the rice and barley -four In
the recipe.
LoAvEs ARE LESS ELASTIC
None Of the loaves using high per.
centage of substitutes equal the all.
wheat loaf In lightness, wheat having q
special substance known as gluten,
which gives 1t elastic properties that
make 1t especially valuable for bread
making. None of the other f1ours, ex.
cept rye, contain this substance In any
apprecisble amount 80 that when We
substitute for the wheat -four large
quantities of aours that do not contain
gluten, We cannot expect the same elias
ticity. The losves are more compact
and less porous. In the Is per cent and
100 per cent substitute losves an egg Il
used as binding material and a. an addi
tional leavener.
A 75.PER. CENT SUBSTITUTE LOAF
LA cups liquid
10 cup mashed potatoes
ia cups wheat -four
IA cake yeast
tablespoon corn strip
2 teaspoons salt
egg
212 cups barley or
21.S cups rolled oats and
1874 cups rice -four or
17.S cups corn -four
Make sponge of the first six ingre
dents and third of the mixture of riot
and barley -four. Let stand in a warn
place until light, at least hours
When the sponge is light, work In tn,
rest of the substitute flours and the egt
slightly beaten. Shape the dough q
once and place in loaf pan. Brush to-
of loaf with melted fat. Let rise t
double the bulk and bake in hot over
for IA hours.
Housekeepers have been serving
wheatless bread for months in the form
of quick breads. Many housewives a,
we'll as many hotel keepers pledged
themselves to serve no wheat until mex
harvest. The need for a whestles!
bread that could be kept on hand sn(
can be used for toast or for sandwiches
was felt by all who took the pledge.
This 100 per cent bread will help NEE
this need:
TOPPER. CENT BREAD
1874 cups liquid
l tablespoon corn strip
IA cake yeast
2 teaspoons salt
1egg
33.8 cups barley or
234 cups gfound rolled oats and
2'1.S cups rice -four or
21.2 cups corn -four
Make q sponge of first four ingredi
ents and one-half of mixture of sub
stitutes. Follow the directions for th,
70 per. cent loaf.
These breads are real victory breads
Use them for the cause of liberty.