Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1919-02-14
The Use of Corn
AS a Breadstuff

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II may not be generally known to
the housewife that cotnmeal lends IT,
self to the making of light" bread in
combination with wheat flour. II
can not. of course. replace wheat
-four entirely. but may be used in any
proportion up to 25 per cent Of the
total -four required and still produce
an attractive loaf OF bread. Although
its volume may be somewhat smaller
and its texture somewhat poorer than
II made from all wheat -four, such
loaf will be light and spongy, with
rich brown crust, wholesome and very
palatable.
Two methods for wheat-andcoTn
bread have been formulated and test.
chemist in the Bureau OF Chemistry,
u. S. Department Of Agriculture. Ac-
cording to the one method the raw
meal is employ ed directly in preparing
the dough and no extra time or labor
Is required in making the bread this
way. According to the second method
the meal is partially cooked before in.
Producing it into the dough. While this
does entail q slight amount OF adj
ditional time and labor, the result il
loaf of better quality which well re-
pays the extra effort expended.
Wheat and Corn Bread No. I.
enough for four loaves)
"a pounds or ga .scant quarts
sifted bread -four, z pound or 2
90 cupfuls corn meal, 2 cakes OF
compressed yeast, 3 level table
spoonfuls Of sugar. Y level table
spoonfuls of salt, about l quart Of
liquid (water, milk or equal parts
of milk and water) 3 level table
spoonfuls of shortening If desired.
II milk is used 1t should be scalded
and then cooled until lukewarm. Less
yeast may be used, but more time for
rising will then be required.
Make sponge with 2 pounds of
white -four, the yeast, salt, sugar and
the lukewarm liquid. Cover and set
in moderately warm place to rise,
where it will be free from drafts and
where the temperature will be be.
tween 80 degrees and SO degrees i.
When the sponge has become very
light. which should occur within 2
hours, beat it up thoroughly, add the
softened shortening, if this is to be
used, and gradually work in the re-
mainder Of the wheat -four which has
been sifted with the corn meal. Knead
the mixture until smooth and elastic
dough has been formed which is fair
ly soft, but not sticky. If the dough
is too stiff or too soft, add little
well after each addition. Cover and
set back to rise again until double in
volume. which will require from l to 2
hours. Knead lightly, divide into
three or four approximately equal
portions, reserving small ball of
dough for an indicator" Place this
ball of dough in a small jelly-glass
having straight sides, which has been
slightly warmed. Note the volume of
dough in the tumbler and mark the
glass at twice this volume.
Mold the loaves and place in slight
E warmed and creased pans. Place
these, together with the glass contain
ing the indicator" in the same warm
place and let rise until the "indi-
Gator" shows that 1t has just doubled
in volume. Then place the loaves in
the oven, which should be at good
steady heat (400 degrees to 425 de-
grees F.), and bake As to so minutes.
Wheat and Corn Bread No. 2.
(Same proportions as for No. 1 except
the 1iQuid.)
Put 2 % cupfuls az pound) of corn
meal into a double boiler or a vessel
which can be placed over another one
containing boiling water. Add to the
meal 3is cupfuls Of cold water; mix
thoroughly and bring to the boiling
point, stirring frequently. Allow the
| meal to steam for at least 10 minutes,
then cool it until lukewarm. To this
scalded and cooled meal add the salt,
sugar, cupful of -four and the yeast
rubbed smooth and mixed with 2 cup
fuls of lukewarm water. Mix thorough.
ly, cover and set in moderately
warm place to rise as directed in
method No. /. When this batter Tor
sponge) has become very light, which
will require about hours, beat 1t
thoroughly, add the softened shorten
ing, il it is to be used, and the re-
mainder of the white -four q 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, little at 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 in bulk. Then
mold into loaves and finish as directed
under method No. 1.
At almost any shop where needle.
work designs are sold one can pur-
| o.