Evening Republican, Volume 21, Number 13, Rensselaer, Jasper County, 24 January 1918 — WHEAT-CORN YEAST BREAD. [ARTICLE+ILLUSTRATION]

WHEAT-CORN YEAST BREAD.

Wheat-corn bread more nutritious than bread baked with wheat flour alone. Thousands of American families today are using this mixed flour bread, and In so doing are enabling America to provide more wheat flour for the allies. Here’s a tested recipe for this bread: Take one and a half cups of milk, water or a mixture of the two; one-half cake compressed yes at, one and a half teaspoons salt, one tablespoon sugar, one tablespoon of fat if desired, one cup cornmeal and two cups wheat flour. Put one and a half cups of water, the cornmeal, salt, sugar and fat (If used) into a double boiler and cook twenty minutes. The water Is sufficient only to soften the meal a little. Allow the meal to cool to about the temperature of the room and add the flour and yeast mixed with the rest of the watdr. Knead thoroughly, make Into loaf, place In pan of standard size, allow to rise until nearly fills the pan and bake 45 or 50 mln* utas. It Is hardly practicable to use a greater percentage of Cornmeal .than thia even In emergencies, for bread so made differs very little from baked mnah Leas cornmeal can be used and in such a case the general method given above may be followed. " It Is possible to make a yeast raised corn bread without first cooking the cornmeal In this case not more than eoe cupful of meal should be used to sow cupfuls of flour. In other respects the broad Is mixed and baked ao M the above recipe.