Indian-corn-flour Bread

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

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A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

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

Ingredients 5 ingredients

2 lbs. of Indian-corn flour
2 tablespoonfuls of yeast
3 pints of warm water
1/4 oz. of salt
1/2 pint of the warm water

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

1721.
INGREDIENTS.--To 4 lbs.
of flour allow 2 lbs.
of Indian-corn flour, 2 tablespoonfuls of yeast, 3 pints of warm water, 1/4 oz.
of salt.
Mode.--Mix the two flours well together, with the salt;
make a hole in the centre, and stir the yeast up well with 1/2 pint of the warm water;
put this into the middle of the flour, and mix enough of it with the yeast to make a thin batter;
throw a little flour over the surface of this batter, cover the whole with a thick cloth, and set it to rise in a warm place.
When the batter has nicely risen, work the whole to a nice smooth dough, adding the water as required;
knead it well, and mould the dough into loaves;
let them rise for nearly 1/2 hour, then put them into a well-heated oven.
If made into 2 loaves, they will require from 1-1/2 to 2 hours baking.
MAIZE.--Next to wheat and rice, maize is the grain most used in the nourishment of man.
In Asia, Africa, and America, it is the principal daily food of a large portion of the population, especially of the colonists.
In some of the provinces of France, too, it is consumed in large quantities.
There are eight varieties of the maize;
the most productive is the maize of Cusco.
The flour of maize is yellow, and it contains an oily matter, which, when fresh, gives it an agreeable flavour and odour;
but the action of the air on it soon develops rancidity.
If carried any distance, it should be stored away in air-tight vessels.
An excellent soup is prepared with meat and maize-flour.
The inhabitants of some countries, where wheat is scarce, make, with maize and water, or milk and salt, a kind of biscuit, which is pleasant in taste, but indigestible.
Some of the preparations of maize-flour are very good, and, when partaken in moderation, suitable food for almost everybody.

Plating

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Cookware for this recipe

Wooden spoon