The citizen. [volume] (Berea, Ky.) 1899-1958, 1918-04-25

RrecS FL
3. Beat the cooked corn aAal into
the light sponge prepared - direct
cd above Add gradually an1sient
flour 90 make dough spaDewhat
sitter than for ordinary Esnd. u
IL impossible to give the Snnntitity
OF flour exactly, because 0Gerent
samples OF flour may not aAssrt the
same amount Of liquid Knsua Q few
minutes until the dough b nsoth
and elastic, cover and let phse at a
temperature Of about ~ dsUnees r.
until double in bulk. Ths1 shape
into a loaf, cover and LET rio In the
pan until double in bulk. nAke 80
to GO minutes, starting in ~ even
(i50 degrees) and lowering ~ tenn
pcrature gradually at the - Of 10
minutes. A pan of water So in the
oven will keep the air nstA and
give soft brown crust. II ~ pan
Of water is not used, the tsOpera-
ture should be lower (i2s degrees
F..
short Process
Cook cornmeal in IA cups q liq-
uid, cool To about 90 degrees D.. add
the yeast softened in the remain
ing u cup Of liquid lor abe liquid
YEAST and -four % make q stiff
dough. Proceed from this psist as
directed above.
Bread Mixer
In following either Of these
methods any Of the co0oercial
bread mixers may he used.
Oatmeal Bread
cup liquid.
~ teaspoons salt.
cup rolled oats.
\ to u yeast cake, softssed in
u cup luke-warm watsr.
2h cups Of flour.
Long Process
Scald the liquid. add salt and pour
il over the rolled oats in = bread
mixer or mixing bowl. Cool slowly.
Add the yeast and cup Of -four.
Cover and allow the sponge ~ rise
a. directed in the recipe for corn
meal bread. When light, add the
remainder Of the flour. knead. COW
er. and let rise until double in bulk.
Shape into a loaf. cover. let rise
again until il doubles in bulk and
bake.
short Process
Follow the directions as given
above. hut add all the flour al one
time. after the oatmeal has soaked
y hour.
Potato Bread
IA cups mashed potato packed
solid
~ teaspoonfuls salt.
\ 10 a yeast cake softened in ,
tablespoonsful warm water.
cup flour-more or less -four
may be needed.
cup barley flour.
N0te.-Mashed sweet potato or
cooked cereal or squash may be
used in the same way as the II ish
potato. In using any substitute
which has marked flavor, il is
better to try the bread first with
less than IA cups and add more
liquid. Squash rolls are very good.
Long Process
Cool the mashed potatoes % luke
warm. add the salt and yeast soft
ened in the warm water, and about
u cup Of flour. Mix we'll cover,
and let rise until very light
To the well-risen sponge, add the
remaining flour. kneading thoroly.
The dough should be very still, as
il softens considerably in rising.
Cover and let rise until double in
bulk. Shape into loaf, cover. let
rise again until il has increased PA
times in bulk. and bake.
short Process
Follow the directions as given
above, but add all the -four at once.
The dough in this case is so stiff
that il is difficult 10 work in all the
flour.
Long Process
Scald the liquid. cool 10 luke
warm, and add the salt, then soften
Ell yeast and half the -four. Beat
thoroughly. cover and let rise I'M
I'll very light Then add the re-
mainder OF the flour. Knead. Gov
err and let rise until double in bulk.
Shape into loaf, cover, and let
Bake.
Follow the directions as given
above, but add all the -four at once.