Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1918-01-16
Use CT c0RNNEAL
Few Housewives Know 1t win
Make Light" Bread.
IAN Be Utilized in Any Proportion UF
to rs Per Cent IN Combination
With Wheat Flour, Say
Government Experts.


Government Experts.
# NAV got be generally known TO the
housewife that cornmeal lends itself
to the making Of Eight bread in CON-
binatien with wheal fIeur. Il cannot
+ 81 eourse. replace wheat -four entirely
bus may be used in any proportion up
a. - per cent Of the total -four re
qnired and still produce an attractive
leaf Of bread. Although its volume
may be somewhat smaller and its tex:
tare somewhat poorer than If made
from an-wheat flour. such loaf win
De light and spongy. with rich brown
crast, wholesome and very palatable.
Two methods for wheat-and-corn
bread have been formulated ana test
"a by II. L. Wessllng. assistant chemist
ii the bureau Of chemistry. United
States department Of agriculture. Ac-
cording 10 one method. the raw meal
IS employed directly in preparing the
dough aud no extra time or labor is re
qulred 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-
-tiG-al 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 ingredlents-enough for
four loayes:
Two and one-quarter pounds or
two and one-quarter scant quarts of
sfted bread flour.
Three-quarters OF a pound Tor two
and two-thirds cupfuls) cornmeal.
Two cakes of compressed yeast.
Three level tablespoonfuls 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 tablespoonfuls of short.
ening, If desired.
If milk Is used, II should be scalded
and then cooled until lulewarm. Less
yeast may be used, but more time for
rising viii then be required.
Make a sponge with two pounds OF
white -four, the yeast, salt, sugar and
the lukewarm liquid. Cover and set
in moderately warm place to RISE
where it viii be free from drafts and
where the temperature will be between
so and IS degrees Fahrenheit. When
the sponge has become very light
which should occur within two hours,
beat it up thoroughly add the softened
shortening. IL 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 I'M
til a smooth and elastic dough has
been formed, which is fairly soft, but
not sticky. If the dough is too stiff, OF
too soft, add a little more water or
-four as required, kneading well after
each addition. Cover and set back tc
rise again until double in volume
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 bah 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 GOO to 425 degrees Fahrenheit),
and bake 45 to so minutes.
In the second method the ingredi-
ents are used in the same proportions
MS 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 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 1t until lnkewarm.
TIE this scalded and cooled meal add
the salt, sugar, one eupful of flour and
the yeast, rubbed smooth and mixed
with two cupfuls of lukewarm water.
Mix thoroughly. cover and set in a
moderately warm place to rise as d.
rected in method No. 1. When this
batter Cor sponge) has become very
light, which win require about two
hours. beat it thoroughly. add the soft
ened shortening, if it is to be used, and
the remainder of the white flour (two
pounds or quarts). Knead thoroughly
until it is smooth and elastic. Should
the dough be either too stiff or too soft
add water or -four, a little at a time,
working it in thoroughly, until the
dough is of the proper consistency.
Cover and set back in its warm place
TO rise until double ia bulk. Then mold
into loaves and finish as directed under
method No. i.