Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-06-18
but OF such good tisyor that it may

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 ii will cost her per
LOAF. including labor and fuel. AS com
! pared with Other breads she makes.
Skim milk instead OF whole milk can
! DO used, homemade yeast, either
liquid or dry cakes, is a possibility,
and some might like the bread with
/ less sugar or unsweetened. Another
| recipe which mas been worked cut
follows
Home Ground Wheat Bread; III
/ cups water or skim milk. III tea
/ spoons salt. tablespoon sugar. ) cups
home.sruund wheat flour, y. cake dry
yeast Oh gil. OF liquid yeast.
I Set II sponge at night. using half Of
the -four. In The morning add the lest
oi the flour, beat well. put into a
/ creased pan, allow TO rise until 1t
/ doubles its bulk, and bake. Cor par
! tic'lars as TO setting the sponge, etc,
see directions for making wheat
: bread.)
Corn Meal and Wheat Bread-1i5
cups milk. water. or mixture OF the
! Two, Z cake compressed yeast or Ia
! cups milk. water, or IA mixture Vi the
Two. il cup liquid yeast, li2 tea
I spoons salt. tablespoon sugar. but
ter (lt used tablespoon, l cup corn
meal cups wheat -four.
/ Pour y. cupfuls of the water over
+ the corn meal, salt,' sugar, and tai iii
/ used}. and heat the mixture gradual
/ ly 10 the boiling point Or nearly to
II and cook 30 minutes. This cooking
| can best be ,iohe III a double boiler.
\ The water is suifcient only to soften
/ the meal a little. Allow the meal to
! cool to about the temperature OF the
room and add the yeast. mixed with
the rest OF The. water "a cupful), or
] the Z. oupfui of liquid yeast. Mold
thoroughly, let rise until ii doubles
It's bulk. make into d loaf, place in
/ pan OF STANDARD size, allow to rise UNI
/ Ill it nearly nils the pan, and bake
| A. or 50 minutes
Rice Bread i cup lukewarm water
/ or milk OF a mixture Of the two, / cup
unoYoked rice, / "a teaspoons salt,
! tablespoon sugar, butter tif used),
4 tablespoon or less, y cake compress
ed yeast, cups wheat -four.
Steam the rice with one-half of the
/ liquid until it is soft. This is done
/ better in steamer than III a 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 Git used) inp the mixing bowl
and pour over them the remaining
liquid (ia cupfuD. When the mixture
has become lukewarm add the yeast
and Y cupful Of -four Allow this
/ sponge to rise until very light Add
the boiling rice. which should have
cooled until lukewarm, and the rest
G. tie flour. This dough is so thick
that some pressure is required to
work in the last portions of the -four
Allow the dough to rise until it has
doubled its bulk, form a loaf, place
in pan Of standard size, allow it
to rise until it nearly reaches the top
OF the pan, and bake.
Rye Bread quart milk, table.
spoon sugar, /. teaspoons salt, table.
spoons butter, | cake compressed
yeast, cupfuls -four Il cup being
wheat and the remaining rye).
Follow the directions for making
wheat bread according to the short
process until after the bread has been
nodded the second time. At this point
The dough should be placed in a 6.
quart bowl lined with cloth into
which -four has been rubbed When
the dough has risen to the top OF the
bowl turn out on hot sheet iron Ga
dripping pan inverted will do), over
which tablespoonful of -four has
been sprinkled, and put it immediate
ly into u very hot oven. After 10
minutes lower the temperature some
what and bake for ] hour. This recipe,
is Ii modification of an old German
household method OF making rye
bread
Rolled Oats Bread cups boiling
water, "a cup brown sugar, 2 tea.
spoons salt, yeast cake, Il cup luke.
warm water, Ia cups rolled oats. 5
cups flour.
Dissolve the yeast cake In the luke.
warm water. Pour the boiling water
over the rolled oats, salt, and sugar,
and let stand until lukewarm, add
the dissolved yeast and -four. Let rise
until very light, beat thoroughly. and
turn into two butlered bread pans.
When the loayes have doubled their
volume bake them an hour In 4
moderate oven.
Of course men are not vain, but