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Corn Bread

A historical recipe from Woman's Institute Library of Cookery. Volume 1, by Woman's Institute of Domestic Arts and Sciences.

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A historical recipe

Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9935.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 1/4 cupful of warm water
  2. 1 yeast

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. 1 yeast cake 2 c.
  2. lukewarm liquid 2 tsp.
  3. salt 1 Tb.
  4. sugar 2 Tb.
  5. fat 4-1/2 c.
  6. white flour 2 c.
  7. corn meal 1 c.
  8. white flour additional for kneading Put the yeast to soak in 1/4 cupful of warm water and let it dissolve.
  9. Heat the liquid and cool it to lukewarm, and then add to it the salt, the sugar, the dissolved yeast, and the melted fat.
  10. Make a sponge with some of the flour and let it rise until it doubles in bulk.
  11. Then make a dough with the corn meal and the remaining flour.
  12. Knead the dough, let it rise again, and form it into loaves.
  13. Let these rise in the greased pans until they double in bulk;
  14. then bake about 45 minutes.
  15. 81.
  16. Rice Bread.--Very often variety is given to bread by the addition of rice, which imparts an unusual flavour to bread and effects a saving of wheat flour.
  17. Oatmeal and other cereals may be used in the same way as rice, and bread containing any of these moist cereals will remain moist longer than bread in which they are not used.

Plating

Cookware for this recipe

  • Saucepan
Source Public domain in the USA
Credit

From Woman's Institute Library of Cookery. Volume 1, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9935 (https://www.gutenberg.org/ebooks/9935). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.