The peculiarity of this bread consists in its being composed in part
of Indian corn flour, which will be seen by the following analysis by
the late Professor Johnston, to be much richer in gluten and fatty
matter than the flour of wheat, to which circumstance it owes its
highly nutritive character:
English Fine Indian Corn
Wheaten Flour. Flour.
Water 16 14
Gluten 10 12
Fat 2 8
Starch, &c. 72 66
--- ---
Total 100 100
Take of Indian corn flour seven pounds, pour upon it four quarts of
boiling water, stirring it all the time; let it stand till about
new-milk warm, then mix it with fourteen pounds of fine wheaten flour,
to which a quarter of a pound of salt has been previously added. Make
a depression on the surface of this mixture, and pour into it two
quarts of yeast, which should be thickened to the consistence of cream
with some of the flour; let it stand all night; on the following
morning the whole should be well kneaded, and allowed to stand for
three hours; then divide it into loaves, which are better baked in
tins, in which they should stand for half an hour, then bake.
Thirty-two pounds of wholesome, nutritive, and very agreeable bread
will be the result. It is of importance that the flour of Indian corn
should be procured, as Indian corn meal is that which is commonly met
with at the shops, and the coarseness of the husk in the meal might to
some persons be prejudicial.
[NEVER TROUBLE ANOTHER FOR WHAT YOU CAN DO YOURSELF.]