Home › The Principles of Cookery › Indian Cornflour Bread

Indian Cornflour Bread

Take Indian maize and fine wheaten flour in the proportions of two pounds of the former to four pounds of the latter. Mix in an earthen pan, with a little salt to flavour. Make a hollow in the centre, and put into it two table-spoonfuls of yeast stirred into half a pint of warm water; make a batter of it and the surrounding flour; cover lightly with flour and with a warm woollen cloth, and place before the fire to rise for an hour or more. When well risen, knead the flour into a smooth dough with as much more warm water as will be necessary, and then make it into loaves, which should be allowed to rise for nearly half an hour before being baked. Time, an hour and three-quarters to two hours. Sufficient for two loaves. INDIAN CORNFLOUR BREAD (another way). (See BREAD, INDIAN CORN.)