Foods that will win the war and how to cook them / by C. Houston Goudiss and Alberta M. Goudiss.

  • Goudiss, C. Houston (Charles Houston), 1880-
Date:
[1918], ©1918
Catalogue details

Licence: Public Domain Mark

Credit: Foods that will win the war and how to cook them / by C. Houston Goudiss and Alberta M. Goudiss. Source: Wellcome Collection.

    21/136 (page 13)
    South corn-bread is the staff of life. We have only to modify a little our bread-eating habits in order to meet the present need. Other cereals can well be used to eke out the wheat, but they require slightly different handling. In making yeast breads, the essential ingredient is gluten, which is extended by carbon dioxide gas formed by yeast growth. With the exception of rye, grains other than wheat do not contain sufficient gluten for yeast bread, and it is necessary to use a wheat in varying pro- portions in order to supply the deficient gluten. Even the baker’s rye loaf is usually made of one-half rye and one-half wheat. This is the safest proportion for home use in order to secure a good texture. When oatmeal is used, it is necessary to scald the oat- meal to prevent a raw taste. Oatmeal also makes a softer dough than wheat, and it is best to make the loaf smaller and bake it longer: about one hour instead of the forty-five minutes which we allow for wheat bread. The addition of one-third barley flour to wheat flour makes a light colored, good flavored bread. If a larger proportion than this is used, the loaf has a decided barley flavor. If you like this flavor and increase the proportion of barley, be sure to allow the dough a little longer time to rise, as by increasing the barley you weaken the gluten content of your loaf. Rice and cornmeal can be added to wheat breads in a 10 per cent. proportion. Laboratory tests have shown that any greater proportion than this produces a heavy, small loaf. Potato flour or mashed potato can be used to extend the wheat, it being possible to work in almost 50 per cent. of potato, but this makes a darker and moister loaf than when wheat alone is used. In order to take care of this