If you have good recipes for bread of any kind, make them conform to food conservation by omitting sugar and fat and by using at least one-fourth wheat substitute. The recipes below tell how to use or add the substitutes. Bread mixers may be used in all of these recipes.
In using part of other grains than wheat, the loaf will be as nourishing, but usually not so large or light.
All measures in these Food Economy recipes are level. The flour is measured after sifting.
Because of the high price of yeast it may be economical when bread is made frequently or in large quantities to prepare liquid yeast. In making the bread the amount of yeast used, of whatever kind, will depend upon the time in which the process is to be carried through.
4 medium sized potatoes 1 quart hot water 1 teaspoon salt
1 cake dry yeast, softened in ¼ cup of warm water, or 1 cake of compressed yeast
¼ cup sugar
Wash, pare and cook the potatoes in the water. Drain, mash and return to the water. Make up to one quart. Add the sugar and salt, and allow the mixture to cool. When lukewarm add the yeast. Keep at room temperature (65° to 70° F.) for 24 hours before using. If kept for a longer time it should be poured into a sterilized jar and put in a dark, cool place.
Each of these recipes make one loaf. The weight of the different breads will vary from 18 ounces to 23 ounces.
1¼ cups milk and water, or water 2 tablespoons sugar (if desired)
1 tablespoon fat (if desired)
2 teaspoons salt
2/3 cup cornmeal
2 1/3 cups flour
½ cake compressed yeast
¼ cup warm water
Add sugar, fat and salt to liquid and bring to boiling point. Add cornmeal slowly, stirring constantly until all is added. Remove from fire, cool mixture, and add compressed yeast softened in ¼ cuP warm water. Add 2 1/3 cups flour and knead. Let rise until about double its bulk, knead again, and put in pan. When light, bake in moderate oven for at least an hour
1 cup liquid
1½ teaspoons salt
1 cup rolled oats
1/8 to ¼ yeast cake, softened in
¼ cup lukewarm water 2½ cups flour
Scald the liquid, add salt and pour it over the rolled oats in a bread mixer or mixing bowl. Cool slowly, letting it stand half hour. Add the yeast and 1 cup of flour. Cover and allow the sponge to rise as directed in the recipe for cornmeal bread. When light, add the remainder of the flour, knead, cover and let rise until double in bulk. Shape into a loaf, cover, let rise again until it doubles in bulk and bake.
Short Process Follow the directions as given above, but add all the flour at one time.
1 ¼ cups mashed potato (packed solid) 1½ teaspoons salt
1/8 to ¼ yeast cake softened in 2 tablespoons lukewarm water
2¼ cups flour - more or less flour may be needed
Note: Mashed sweet potato or cooked cereal or squash may be used in the same way as the Irish potato. In using any substitute which has a marked flavor it is better to try the bread first with less than 1¼ cups and add more liquid. Squash rolls are very good.
Cool the mashed potatoes to lukewarm, add the salt and the yeast softened in the warm water and about ¼ cup of flour. Mix well, cover and let rise until very light.
To the well-risen sponge, add the remaining flour, kneading thoroughly. The dough should be very stiff, as it softens considerably in rising. Cover and let rise until double in bulk. Shape into a loaf, cover, let rise again until it has increased 2 ½ times in bulk, and bake.
Short Process Follow the directions as given above, but add all the flour at once. The dough in this case is so stiff that it is difficult to work in all the flour.