Ryzon Liberty Bread

Ingredients

• 1 level cupful (6 ounces) corn meal
• 1/2 cupful (1/4 ounce) bran
• 1 1/2 level cupfuls (6 ounces) white flour
• 6 level teaspoonfuls Ryzon
• 1 level teaspoonful salt
• 2 level tablespoonfuls (1 ounce) shortening
• 1 1/2 cupfuls milk (1/4 pint) or milk and water
• 1 egg

Method

1. 1

   Sift together corn meal, white flour, Ryzon and salt; add bran, cut in shortening and mix thoroughly.

2. 2

   Beat egg, add milk and mix with dry ingredients.

3. 3

   Bake in a moderate oven for thirty minutes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 4. The excerpt below is the record exactly as published.

RYZON LIBERTY BREAD— Special Recipe By Mrs. Louise Naylor, Ryzon Service Staff Chapter I Ryzon Breads YZON LIBERTY BREAD is a direct response to the call from the United States Gov- ernment's Food Administration for new breads to conserve wheat flour. We are glad to furnish this palatable, nutritious and economical recipe, which uses much less wheat flour than is customary, and is simple enough to be practical for use in every home. As a loaf bread it cuts without undue crumbling and retains moisture equal to breads in which a greater quantity of wheat flour is used. The addition of the one egg makes it unusually suitable for children's luncheon, or bread and but- ter sandwiches with a tea. RYZON LIBERTY BREAD I level cupful (6 ounces) corn meal. ]/i cupful (J^ ounce) bran. I yi level cupf uls (6 ounces) white flour. 6 level teaspoonf uls Ryzon. 1 level teaspoonful salt. 2 level tablespoonfuls (l ounce) shortening, r }i cuptuls milk {}4 pint) or milk and water. I egg. Sift together corn meal, white flour, Ryzon and salt; add bran, cut in shortening and mix thor- oughly. Beat egg, add milk and mix with dry ingredients. Bake in a moderate oven thirty minutes. This mixture may be baked as a loaf brea4, as illustrated, or in gem pans for a hot bread. Sufficient for one medium-sized loaf. Note: — When using gas, light oven aftter loaf is put in, otherwise let bread stand for fifteen minutes before putting into a moderSte oven. RYZON BRAN BREAD 6 level teaspoonf uls Ryzon. 4 level cupfuls (i pound) flour. 2 level tablespoonfuls (i ounce) sugar. I level teaspoonf ul salt. 1 quart (6 ounces) bran. 2 tablespoonfuls (i ounce) butter or lard. 1 egg. 2 cupfuls (i pint) milk or water. I level cupful (6 -unces) sultana raisins. Sift flour, sugar, salt and Ryzon into a mixing bowl, add bran, then add shortening and rub it in with the tips of the fingers. Beat up egg, add it with milk and raisins, and mix well. Divide into two small greased bread pans, and bake in a moderate oven for one hour. Currants may be substituted in place of the raisins. Sufficient for two small loaves. Bran adds nothing to the nourishment of the body, but it has another health function to per- form which is most important. It resists the action of the digestive ferments and very ma- terially assists in removing from the system poisons caused by the fermentation of food which cause many of the ills that flesh is heir to. By holding moisture and thus promoting intestinal secretions it affords a most useful laxative action to anyone of sedentary habit and has none of the ill effects of most medicines used for the purpose. Bran may be obtained in packages from the grocery, or in bulk from the feed store. RYZON ALMOND AND RAISIN BREAD l/i cupful (3 ounces) brown sugar. % cupful (i yi giUs) hot water. )4 cupful (i gill) molasses. % cupful {\yi gUls) milk. 3 level teaspoonfuls Ryzon

Cook this with the app: pantry check, scaling, and the assistant.