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! I f i 'YEAST BREAD WITHOUT WHEAT Problem of Making Satisfactory t Yeast Breads with Cereasla Other P4 Than Wheat Has Been Solved w Both for the Housekeeper and il the Professional Baker- st Some of the Results ti V4 Housekeepers as well as profes sional bakers have been working on 1 the problem of how to make satisfac tory ycast breads using other cereals than wheat. Not all have solved the problem satisfactorily. The Office of Home Economics of the United States ,Department of Agriculture has suc cessfully worked out ways of combin ing the various substitutes in making e a 50-per-cent substitution 'bread, a 75 per-cent substinution bread and an en tirely wvheatless bread-.i The first loaf pictured above has ti r'ne out of style in America; it is the a all-wheat loak that we wvere accus tomed to using before the war. The b other loaves are the -kinds that all e *Americans should use now. In the last it three loaves a mixture of barley and a rice flour has been used in place of wheat flour; the second loaf has only a 50 per cent wheat flour; the third goes y a step farther And uses only 25 per r cent wheat; wvhile the last boasts of i being entirely wheatless. These breads were worked out in the experimental n kitchen of the Department of Agricul- c ture, Office of Home Economics and a the U. S. Food Admninis -ition, Home Conservation Section. The Besi AT Reasonabi Nothing but the ye into our prescriptions pounded just tihe way y RUBBER GOOD TOILE and a full and coi STATIOP We ha A MODERN SOD We keep a F $CIGARS, TOBACCC BROWN'S DRI BMlnw Bank of Manning. H. Our Bu days the Ne We car plete lines i Caps, etc., a Remem be found an We sell est legitima Our M( ounces to ti All low Prices. In summer go< " Increase Volume of -ubs1.itutes The Food Administration requires sat all bread sold must contain 20 :r cent wheat substitutes. But, if e can make a satisfactory bread us g a higher percentage of wheat sub- i itutes so much the better. Here is se recipe for a 50--50 bread that is pry good. 50-50 Bread 1-4 cups liquid 1-2 cup mashed potatoes 1 1-4 cups wheat flour . 1-4 cake yeast 1 tablespoon corn sirno 2 teaspoons salt 1 3-4 cups barley flour 1 1-8 cups rice flour. Make a sponge of all the ingrcdients scept the rice and barley flour. The otatoes should be freshly mashed ith no fat or milk added. The water which they cooked can be used for ie liquid. Let the sponge stand in warm place until very light. If dry east is usedl, set the sponge the night efore. Add the rice and barley flour her1 the sponge is light. Knread and t rise until dloubled -in 'bulk. Knead gain, form into loaves, plc in a loaf an, and allow to rise until hulk is gain dloubled. Brush over top of loaf rith melted fat before pmtting it to is. Bake for one hoar and a quarter i a hot ov'en. Other satisfactory 50--50 breads take use of rolled oats (1 3-8 cups), ombined with rice flour (1 1-8 eups), r corn flour (y' :1-4 cups), or tapioca Jour, (1 1-8 caps), in place of the ice and barley flour in the recipe. 6 Drugs e Prices ry best miaterials go and they are com our physician says. S and T ARTICLES nplete line of ~ERY. ye A FOUNTAiN uil Lie of )$ and CANDIES. NG STORE, Manning S. C. Rh{ yer is now it w Fall Stock ry one of the f Dry Goods rid Groceries. ber, we keel y where. nothing but .te prices. )tto:-"36 mci le pound." cut Shoes ar fact, we have >ds. Come to None of the loaves using a high per ventage of substitutes equal the all vheat loaf in lightness, wheat having i special substance known as gluten, vhich givcs it elastic properties that make it especially valuable for bread making. None of the other flours, ex :ept rye, contain this substance in any appreciable amount so that when we substitute for the wheat flour large quantities of flours that do not contain gluten, we cannot expect the same elasticity. The loaves are more compact and less porous. In the 75 per cent and 100 per cent supstitutes loaves an egg is used as binding ma terial and as an additional leavener. A 75-per-cent-Substitute Loaf 1 1-4 Cuips liquid. 1-2 cup mashed potatoes. 1 1-4 cups wheat flour 1-3 cake yeast 1 tablespoon corn sirup) I egg 2 1-2 cups barley or 2 1-8 cups rolled oats 1 3-4 cups rice flour 1 7-8 cups corn flour. Make a sponge of the first six in gredients and a third of the mixture of rice and barley flour. Let stand in a warm place until light, at least 2 hours. When sponge is light, work in the rest of the substitute flours andl the 'eg slightly beaten. Shape the dlougI, at once and place in loaf pan. Brush top of loaf with melted fat. Let rise to double the bulk and bake in hot oven for 1 1-4 hours. Housekeepers have been serving wheatless breads for months in the form of quick breads. Many house wives as well as many hotel keepers pledlgedl themselves to serve no wvheat until next harvest. The need for a wheatless bread that could be kept on hand and can be used for toast or for sandlwiches was felt by all who took the pledge. Tfhis 100 per cent bread will help meet this need: 100 Per Centt Jlread 1 3-4 cups liqjuid 1 tablespoon corn sirup 1-4 cake yeast 2 teaspoons salt 1 egg .3 3-8 cups barley or 2 3-4 cups groundl rolled oats 2 1-8 cups5 rice flour 2 1-2 cups) cornl flour Make a sponge of first four ingredi ats and one-half of mixture of sub ttitutes. Followv the ditrections for the if>-per-cent loaf. These breads arc reail victory >readis. Use them for the cause of iberty. flhe Strong Withstand the Heat ol Summer Detter Than the Weak Old people who are feeble and younger people who are week, will be strengthened and enabled to gothbrough the depressing heat of sumrmer by tak ingOROVE'S tASTELESSchillTONIC. -It purinies and enrichesathe bloodeand builds up the whole sys tern. Yon cso soon teel itsStraegthening, lovigor aind Effet. daa i Baltimore anI will arrive. largest and me Clothing, Shoe We meet all con ) the finest Blau the best and at t ies to the yard, e now going at ] reduced the prig gee us-you are a B Y, E VE Has Fi I but th4 THE MA Has M This b; enable you to make money by saving |4 per cent interes on time depoi The Home B TN-E * RELI in a few )st com s, Hats, Lpetition akets to he low and 16 leduced :e on all velcome The Young I -iends, ~N WITH MONI ORE friends ank s it. bs. ank and T OUNG ABLE. i I EY 3 ZeliabI e LAN