Corn Bread
CORN BREAD.
Corn meal is sometimes combined with wheat flour to make corn bread. Such a
combination decreases the cost of bread at times when corn meal is cheap. Bread of this kind is high in food value, because corn meal contains a large proportion of fat, which is more or less lacking in white flour. The following recipe is given for the short process, but it may be used for the long process by merely decreasing the quantity of yeast.
CORN BREAD
(Sufficient for Two Loaves)
1 yeast cake
2 c. lukewarm liquid
2 tsp. salt
1 Tb. sugar
2 Tb. fat
4-1/2 c. white flour
2 c. corn meal
1 c. white flour additional for kneading
Put the yeast to soak in 1/4 cupful of warm water and let it dissolve. Heat the liquid and cool it to lukewarm, and then add to it the salt, the sugar, the dissolved yeast, and the melted fat. Make a sponge with some of the flour and let it rise until it doubles in bulk. Then make a dough with the corn meal and the remaining flour. Knead the dough, let it rise again, and form it into loaves. Let these rise in the greased pans until they double in bulk; then bake about 45 minutes.
RICE BREAD.
Very often variety is given to bread by the addition of rice, which imparts an
unusual flavour to bread and effects a saving of wheat flour. Oatmeal and other cereals may be used in the same way as rice, and bread containing any of these moist cereals will remain moist longer than bread in which they are not used.
RICE BREAD
(Sufficient for Three Loaves)
1/2 c. uncooked rice
1-1/2 c. water
1 Tb. salt
1 Tb. sugar
1 Tb. fat
1/2 yeast cake
1 c. lukewarm liquid
6 c. white flour
1 c. white flour additional for kneading
Steam the rice in a double boiler in 1 and a half cupfuls of water until it is soft and dry. Add the salt, sugar, and fat, and allow all to become lukewarm. Dissolve the yeast in the lukewarm liquid, and add it to the rice. Put all in the mixing bowl, stir in 2 cupfuls of flour, and allow the mixture to become very light. Add the remainder of the flour and knead lightly. Let the dough rise until it has doubled in bulk and knead to reduce the quantity. Place in greased pans. When the loaves have risen sufficiently, bake for about 50 minutes.
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