Baked Brown Bread I

Ingredients

• 1 pt light bread sponge
• 1/2 cup molasses
• a little salt
• graham flour until the batter is quite thick

Method

1. 1

   Add molasses and salt to bread sponge, mix well, then stir in graham flour until thick.

2. 2

   Put in greased tins to rise, and bake when light.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 11. The excerpt below is the record exactly as published.

2 cup molasses or sugar, 1 tablesp lard, and 2 teasp salt. When luke- warm add V2 or % cake compressed yeast dissolved in a little lukewarm water (in winter it may be necessary to use 1 whole cake yeast), then add enough bread flour to make a firm dough, and knead. Let rise over night, then mould into two loaves, and when light, bake about 1^ hours. — [G. I. C, Mass. 22 FARM AND HOME COOK BOOK Oat Meal Bread II Take any desired quantity of bread sponge and before you liave kneaded it quite stiff enough, for bread, work in enough oat meal to make it stiff, then shape into loaves, grease well all over, and set in a warm place to rise. It will take longer to rise then ordinary white bread. When light, bake. — [Mrs. W. W. P., Okla. Barley Bread To 1% cups hot, boiled barley mush, add 3 tablesp sugar, 2 tablesp butter, and 1 teasp salt. Mix well and when lukewarm add V2 cake compressed yeast, dissolved in % cup lukewarm water. Mix well and then knead in sufficient flour to make a stiff dough. Knead until elastic, then set in a warm place to rise, and when light mould into loaves, let rise again, and when light, bake. Bread made with mush requires a larger quantity of flour, and the dough should be mixed stiffer than ordinary bread dough. — [J. H. Baked Brown Bread I To 1 pt light bread sponge add V2 cup molasses and a little salt, and when well mixed stir in graham flour until the batter is quite thick

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