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Show bread without wheat flour cm be ide exceptionally tasty and light Patient experimentation for weeks has convinced victor HlrUler, chef al the Hotel St Francis, that he has BVOlved a non-wheat flour bread thai will rise wilh all the majesty of the wheat product. Hlrtrler assures San FranclBCO housewives that the new variety. "The Sandwich Bread." will rise just as well as though it contained con-tained wheat flour The following, recipe. Hirtzler says, will make 100 loaves of bread Take five pounds of sour sponee made from barley flour, add one-quarter pound of fresh yeast, four gallons of water and enough rye flour to mak a light sponge. Let this sponge raise for about one hour Take forty -five pounds of barley flour, ten pounds of white rye flour, twenty pounds of rice flour, ten pounds of potato flour, ten pounds of corn flour, eight ounces of salt, one pound or sugar, one and one-half one-half pounds of vegetable fai . one-half pound of veast To make the dough, add half water and half milk. Ingredients For Rolls. Use sponge the same as above Add thirty-five pounds of barley flour,' thirty-five pounds of white rye flour,1 flltrr n pounds of corn flour, fifteen pounds of rice flour, twelve ounce- i l salt and one pint of diamalt Ingredients No. 2 for Rolls I ,o same sponge as sandwich bread : A11 ten pounds of scalded tapioca flour, sixty pounds of while rye flour j thirty pounds of barley flour, same, amount of salt and inverted sugar. Both of these roll recipes are working work-ing very well, but we are going-to ; keep on experimenting. Ingredients For Rye Bread. Use same sponge as sandwich broad and add white rye flour. Please noie: I In making this combination, do not, I add all vour flour to the sponge in the; 'dough mixer all at once, but work it j I in gradually. B Burgermeister, chef at the Palace hotel, has originated several recipes1 tor bread, rolls and muffins which canj be made without wheat flour. The r, I clpes follow : Victory Bread. 20 lbs graham flour. 20 lbs. rye flour. 15 lbs. rice flour 25 lbs corn flour 20 lbs barley flour. (All well mixed together I 7 gals, water. 28 ozs. salt. ! 1 lb. yeast. i Dissolve yeast in the lukewarm wat- er. Dissolve salt separately Make a i medium dough rather slack. Let rome up once, mould into loaves and give only medium proof and bake Victory Rolls. 1 lb. graham flour. 1 lb. rye flour. 12 OZS. rico flour. 2n ozs. yellow corn flour. 1 lb. barley flour. 5 pts. water. 2 ozs. yeast. 2 ozs. salt. Make a dough like for Victory bread. Work It good. Let raise once, divide in 1 oz. pieces and shape long or round Let proof and bake with steam in the oven. Corn Muffins. ?, gills milk 2 ozs. butter. 1 oxs. light syrup of honey. 1 egg 1 pinch of salt. 1 teaspoon of baking powder. 8 ozs. corn meal. 8 ozs. rye flour. Butter and svrup must be thoroughly thorough-ly mixed Then add the egg. Tour the milk into the mixture and then add the rye flour mixed with corn meal and baking powder. Bran Muffins. 1 cup bran i cup barley flour. cup corn flour. 1 ".tablespoon granulated sugar. 1 teaspoon baking powder. 1 teaspoon salt. 1 u-aspoon baking soda. 2 eggs. 1 pt. buttermilk. '1 lablespoons melted butirr Mis bran, Hour and baking powder Itub butter and sugar until creamy ! Ado ihe eggs; then add buttermilk m 'which baking soda and salt is dissolved. dissolv-ed. Mix all ingredients together. Fil ; in well gTeased mulTln pan and bake ir j ho', oven. Have steam in oven. oo |