If desired, caraway seed may be added to the
dough when it is formed into loaves or simply sprinkled on the top of
each loaf. To many persons the caraway seed imparts a flavour to the
bread that is very satisfactory.
80. 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.
Pages:
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276