79. RYE BREAD.--Rye bread has a typical flavour that many persons enjoy. When rye flour is used alone, it makes a moist, sticky bread; therefore, in order to produce bread of a good texture, wheat flour must be used with the rye flour. The recipe here given is for the short process of bread making, but by reducing the quantity of yeast it may be used for the long process.
2 Tb. fat 1 Tb. salt 2 Tb. sugar 1 cake compressed yeast 3 c. lukewarm liquid 6 c. rye flour 4 c. white flour 1 c. white flour additional for kneading
Into the mixing bowl, put the fat, the salt, the sugar, and the yeast that has been dissolved in a small quantity of the lukewarm liquid. Then stir in the flour, one-half or all of it, according to whether the sponge or the straight-dough method is followed. When the dough is formed, allow it to rise until it doubles in bulk; then knead it and shape it into loaves for the greased pans. When these have risen until they are double in size and therefore ready for the oven, glaze the surface of each by brushing it with the white of egg and water and put them in the oven to bake. 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.
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.
