The diamond drill., 1918-03-09
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WE WONT WIN IF We WASTE"
Tested Wartime Recipes
FOR USE IN MICHIGAN
(Clip and save those recipes for
future reference)
War Breads Are Healthy.

AS substitutes for wheat use oats,
barley, rice, corn meal and 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
flour is wheat -four; IT is a wheat
saver. but is not wheat substitute.
II is not a difficult matter to make
these "War Breads. Follow your
fayorite bread recipe, using 3.4 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, II you have not one which is
satisfactory. N you already have a
good recipe, use that.
Four Loaf Recipe for Bread.
at lukewarm milk. water. or mix
ture OF the two
cakes compressed yeast. or
G lukewarm milk, water. or a mixture
OF the two
l g liquid yeast
n salt
4 sugar
/ or 4 fat II used
qts sifted flour
Original bulk OF dough two quarts:
bulk when ready TO be made into loaves.
nye TO six quarts.
Boil the water or scald the milk. Put
the sugar and salt land fat II used) into
mixing bowl Pour the hot liduld over
II and allow II TO become lukewarm Mix
the yeast with little OF the lukewarm
liquid and add II 10 the rest OF the H.
quid II convenient set this aside In "A
warm place. not over SO degrees r.. for
one hour; II not convenient 10 set II
aside. add the flour at once, putting in a
little at "A time and kneading until the
dough Is OF such consistency that Il
sticks neither 10 the bowl nor 10 the
hands This requires about 10 minutes
Cover. and allow 20 rise a hours at "A
temperature OF Sc degrees. II may be
better 90 set 10 at "A lower temperature
but the lower the temperature tho lon
ger the time required for the rising. Cut
down the dough from the sides OF tho
bowl grease the hands slightly. Knead
little and set aside to rise again for
one hour. with a good bread flour. e
should treble It's bulk I'm each rising
with a soft wheat flour. n should no.
rise much beyond twice It's volume. De-
vide into portions mold and place in
creased pans Allow 20 rise until a
light touch will make n slight dent
Bake about 80 minutes
The above rule will make 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
- ~ I, 90
bread
There are different methods OF put.
ting I'm the substitute One way Is to
sue the correct amount OF substitute
ia amount OF -four usually psed) and
a small portion OF flour whcn the
sponge is set adding the remaining
-four as usual Another method Is TO
set the sponge az usual. adding the
substitute with the (emainder OF the
-four. This last method is especially
good II rye or barley -four is used !:
mashed potato can also be worked in
very satisfactorily al this time If
potato is used as substitute allow.
contents and enough -four added to
make a very stiff loaf.
Illustration Substituting Ia oat.
meal in above recipe.
Set the sponge with 3 cups OF oat-
meal (scalded with one or two cups
OF boiling waterl 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 10 directions II the short
process is used add all the -four at
once and proceed with recipe.
Corn Meal Bread.
w c liquid
1ib salt
90 corn meal
"A yeast cake. dry or compressed. or
In u G lukewarm water
a G liquid yeast
2is & flour
Pour the liquid over the corn meal and
salt aud 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 doubisd.
Bake 30 minutes
Sour MIX Corn Bread.
= Aoln UlfAi
sour milk
r Fat tmslted)
r sugar. white or brown
2 eggs
I soda
10 I salt
Nix an the dry ingredients including
the soda together. Then add the sour
and the eggs well beaten and hut
milk the bread should be baked FOR 30
ter As Buttermlk may be substituted
minu sour milk in which case the but
for Ntaild be slightly increased or sour
ter "a. may he used and butter omitted.
In al ~ these recipes all meas
NC1. L are level and r equals table,
uren., ROYALS teaspoon. & equals cup,
spooJlth o. few grains. T. d. equals few
rop d,
1ittlel
ion pri
mt be