Brown Bread

Ingredients

• One quart of Graham flour
• one pint of wheat flour
• one-half cup of brown sugar
• one pint of yeast
• a little salt

Method

1. 1

   Let rise; put in pans; stand a short time to rise, and then bake.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new home cook book (1896), page 114. The excerpt below is the record exactly as published.

a little salt, one yeast cake or half cup of yeast, warm water enough to make a very stiff batter. Put it in the bake -tin, and when light enough, bake in a good oven three-fourths of an hour. , BOSTON BEOWN BEEAD. Mrs. F. E. Stearns. One and one-half cups of Graham flour, two cups of 286 THE HOME COOK BOOK. corn meal, one-half cup of molasses, one pint of swe^^ milk, and one-half a teaspoon of soda ; steam three hours. BEOWN BEEAD Mrs. Kent. Three and one-half cups of Graham flour, two of cori\ meal, three of sour milk, one-half of molasses, one and one-half teaspoons of soda ; steam two and one-half hours, and put in the oven for fifteen minutes. BEOWN BEEAD. Mrs. E. Wood. One quart of Graham flour, one pint of wheat flour, one-half cup of brown sugar, one pint of yeast

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