UNFERMENTED BREAD OF INDIAN-CORN FLOUR.
Half Indian flour and half wheaten flour, made and managed like common dough, and baked in a moderate oven, will produce good and economical bread. The meal is sometimes scalded* before it is mixed with the flour; but it is then rather less pleasant in flavour, and a little more difficult to preserve of a proper consistence, as it will absorb as much liquid as will be required for the bread altogether. The yeast must therefore be stirred to it when it is at the proper degree of warmth, and the flour worked in immediately after. No bread, of which Indian-corn forms a part, should be baked in a very hot oven. One third only of sound yellow maize-flour, with two thirds of wheat-flour, will form a mixture which will generally be liked, and with which it is perhaps better to begin the use of Indian-corn until the taste is a little accustomed to it.
UNFERMENTED BREAD.
The most perfectly wholesome kind of unfermented bread is that made with muriatic acid† and
* One peculiarity of the maize is, its becoming difficult to convert into various preparations, if quite boiling liquid be previously mixed with it. Half a pint of cold water to a quart taken in full ebullition, will cool it down sufficiently.
† I have in my possession a pamphlet written by a baker, who has received the marked public testimony of a scientific
carbonate of soda, of which the combination forms common salt, and cannot therefore be in any way unhealthful, though it is often denounced by ignorant people as such; but until some experience has been gained, there will be a chance of failure in this bread, in consequence of the variation in the strength and quality of the acid, which must have just sufficient power to neutralise the soda and evolve the necessary portion of carbonic acid gas for rendering it light, without either ingredient being in such excess as to impart its flavour, in the slightest degree, to the dough.
The soda, which should be of the best kind, and in fine powder, should be rubbed through a hair-sieve with a wooden spoon into the flour, and mixed intimately with it before the acid is poured in. The proper proportions of all the ingredients will be found, with directions for mixing them, at page 100. Both brown bread and white may be made in the same manner, and should be well but quickly kneaded as soon as they have been mingled so far as they can be with a large strong wooden spoon. No metal should be used in the process. The loaves should be expeditiously made, and set into a moderately heated oven without the least delay.