Part 68 (1/2)

Then add the other ingredients and mix as plain m.u.f.fins. Use 4 teaspoonfuls of baking powder instead of 3 1/2 teaspoonfuls.

QUESTIONS

Explain why corn-meal is not used alone for corn-meal m.u.f.fins (see _Wheat Flour and Corn-meal_).

Compare the quant.i.ty of milk used in Rice m.u.f.fins with that used in Plain m.u.f.fins. Account for the difference.

From _U. S. Department of Agriculture_, Bulletin No. 28, tabulate the percentage composition of boiled rice. Compare with the composition of the uncooked food. How much nourishment is lost by boiling?

By what method can rice be cooked to retain the most nourishment?

Explain why the per cent of nutrients in a food does not always indicate the quant.i.ty of nourishment that the nutrients yield to the body (see _Per Cent of Nutrients; Nutritive Values_).

LESSON CXXII

BAKING POWDER LOAF BREADS

QUICK LOAF BREADS.--The making of yeast bread requires kneading and covers a considerable period of time. A loaf of bread leavened with baking powder or other leavens suitable for quick breads may be made in a short time.

The ingredients used for such a loaf, and the method of mixing it are about the same as for m.u.f.fins. Baking the mixture in a bread pan rather than in m.u.f.fin pans saves some effort in pouring the batter in the pan and in was.h.i.+ng them. For those whose time is limited for food preparation, the making of baking powder loaf breads is recommended.

If it is necessary or desirable to use meals or flours other than wheat, baking powder loaf breads are advisable. Such

grains can be used successfully in greater quant.i.ty (i.e. with the addition of little or no wheat flour) in quick breads than in yeast breads.

A quick bread baked in a loaf should be placed in a moderate oven,--about 300 degrees F. Moderate heat is applied so that the loaf will rise sufficiently before a crust is formed. After 10 or 15 minutes, the temperature of the oven should be increased. Some secure desirable results by allowing a loaf of quick bread to stand 20 minutes before placing it in the oven. Such a procedure is unnecessary if the loaf is placed in an oven of proper temperature.

WHOLE WHEAT BAKING POWDER BREAD

3 cupfuls whole wheat flour 3 tablespoonfuls sugar 2 3/4 teaspoonfuls baking powder 7/8 teaspoonful baking soda 1 1/2 teaspoonfuls salt 1 egg 1 3/4 cupfuls sour milk 3 tablespoonfuls fat

Mix these ingredients in the same way as Plain m.u.f.fins. Pour into an oiled bread pan. Bake in a moderate oven (325 degrees F.) 45 to 60 minutes.

The egg may be omitted. If this is done, increase the baking powder to 3 1/4 teaspoonfuls.

_Peanut Bread_ may be made by adding 1 cupful chopped peanuts. If commercial salted peanuts are used, decrease the salt to 1/2 teaspoonful.

PRUNE BAKING POWDER BREAD

1 1/2 cupfuls whole wheat flour 1 cupful pastry flour 3/8 cupful sugar 5 3/4 teaspoonfuls baking powder 1 teaspoonful salt 1 egg 1 cupful prunes (measured before soaking and cooking) 1 cupful liquid (prune water and milk) 2 tablespoonfuls fat

Wash the prunes, soak, and cook them as directed previously. Drain, stone, and cut in pieces or chop them.

Break an egg in the mixing bowl. Beat it and add the chopped prunes. Put the water drained from the prunes in a measuring cup and fill up the latter with milk. Add this liquid to the egg and prune mixture. Then proceed as in making Plain m.u.f.fins. Turn into an oiled bread pan. Bake in a moderate oven (325 degrees F.) 45 to 60 minutes.

_Raisins_ or _dates_ may be used instead of prunes. These fruits may be cooked before adding to the other ingredients or they may be used uncooked. If the latter plan is followed, use 1 1/4 cupfuls milk instead of 1 cupful liquid.

QUESTIONS