BREADS OTHER THAN WHEAT.—As mentioned previously, wheat is the most popular grain in this country, largely because we are most used to it, not because it is a better food than other cereals. The use of different starchy materials and grains, especially the whole cereals, is advised to give variation not only in flavor, but in nutritive content. Yeast breads containing cereals other than wheat are more satisfactory in texture and in size of loaf when they are made by combining some wheat with the other grains.

The housekeeper of olden days considered the potato most essential for bread making. It is possible to make good bread by using 1/3 as much mashed potato as wheat flour. Potato bread is moist; it keeps better than bread made entirely with wheat. It has been observed that bread containing potatoes or potato water rises quickly. It is possible that the growth of the yeast is stimulated by potato. Although bread containing potatoes is light, it is not as delicate or "fluffy" as plain wheat bread.

Since potatoes contain much moisture, the quantity of liquid used in making potato bread should be lessened. Because bread dough containing potatoes softens as it rises, sufficient flour should be added to make it very stiff or more flour added while kneading.

Much experimenting with bread during the World War showed that bread containing cereals other than wheat is more satisfactory when potatoes are used in making it. It was found that less of wheat and more of the other grains could be used when potatoes were added to the dough.

Bread made of grains other than wheat requires a greater quantity of yeast than wheat bread. The following explanation may account for this fact: Some recent scientific investigations point out the fact that the activity of yeast is increased when vinegar or other weak acid material is added to bread dough. Since the proteins of cereals other than wheat absorb more of the free acid of the dough than do the proteins of wheat, the acidity of the dough is lessened. Hence more yeast is required to leaven dough containing grains other than wheat.

GRAHAM BREAD

Use one half white bread flour and one half graham flour in the recipe given for Bread in order to make Graham Bread. One fourth cupful of molasses may be substituted for the sugar. Mix and bake as white bread.

Some consider that it is much more satisfactory to make a sponge when using graham flour. If this is done, first make a sponge using only one half the given quantity of flour. Let the mixture rise, then add the remainder of the flour, and proceed as in making white wheat bread.

WHOLE WHEAT BREAD

Follow the recipe for Bread, substituting whole wheat for the fine wheat bread flour, but make a soft, not stiff dough.

Raisin Bread may be made by adding 2 cupfuls of seeded raisins to whole wheat bread mixture and increasing the sugar to 1/4 cupful or substituting 1/3 cupful molasses for the sugar. Use the greater quantity of yeast. Add the raisins to the mixture before adding the flour.

POTATO BREAD (2 loaves)

2 cupfuls dry mashed potatoes 1 cupful water in which potatoes were cooked 1 tablespoonful salt 1/2 cupful lukewarm water 2 tablespoonfuls sugar 1 tablespoonful fat 1/2 to 1 cake compressed yeast 5 1/2 to 6 cupfuls wheat bread flour

Pare 6 medium-sized potatoes. Cut into pieces and cook in boiling water until tender. Drain the water from the potatoes, but save the potato water to use as moisture for the dough, and for mixing with the yeast. Mash the potatoes; add the potato water, salt, sugar, and fat. Then proceed as directed for Bread.

OATMEAL-POTATO BREAD (2 loaves)

1 1/2 cupfuls potato water 2 cupfuls rolled oats 1 tablespoonful salt 2 teaspoonfuls sugar Wheat bread flour, about 6 cupfuls 1 tablespoonful fat 2 cupfuls dry mashed potatoes 1 cake compressed yeast 1 tablespoonful lukewarm water

Heat the liquid to boiling point. Pour it over the rolled oats. Add the salt, sugar, and fat. Stir and let stand until the mixture is lukewarm. Add the potatoes, then proceed as for plain bread. Let the dough rise in the pans until it is from 2 1/4 to 2 1/2 times its original bulk.

QUESTIONS

From U.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of white, of graham, and of whole wheat bread.

Under what conditions should a sponge be made when compressed yeast is used?

What kind of bread is most satisfactory in high altitudes, i.e. where the climate is dry? Explain.

Why is potato water a more valuable liquid for bread making than water?

What is the purpose of adding boiling water to rolled oats in making
Oatmeal-Potato Bread (see Substituting Other Cereals for Wheat
Flour)?

Compare the quantity of yeast used in Oatmeal-Potato Bread with that used in plain wheat bread. Account for the difference.