Graham Bread

Ingredients

• one teacupful of wheat flour
• a half teacupful of molasses
• a half teacupful of good yeast
• a teaspoonful of salt
• a pint of warm water
• sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon

Method

1. 1

   Mix the ingredients and let rise overnight.

2. 2

   In the morning, add soda dissolved in a little water, mix well, and pour into two medium-sized pans.

3. 3

   Let stand until the dough rises to the top of the pans, then bake for one hour in a fairly hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 44. The excerpt below is the record exactly as published.

Graham Bread. — Take one teacupful of wheat flour, a half teacupful each of molas- ses and of good 3^ east, a teaspoonful of salt, and a pint of warm water. Mix these and add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon. Set this over night, and in the morning add one teaspoonful of soda, dissolved in a little water. Mix well, and pour into two medium -sized pans, which should be about half full. Let stand in a warm place until the dough rises to the top of the pans, then bake one hour in a fairly hot oven. The loaves should be covered when first put into the oven with a thick brown paper, or an old tin cover ; this prevents the upper crust hardening before the loaf is well risen. If these directions are correctly followed the bread will not be heavy or sodden. Graham Bread. — Mix the sponge or batter, using a pint of lukewarm water, half a teaspoonful salt, half yeast cake and one cup flour. When light, stir in three tablespoon - fuls molasses and beat until it is thoroughly mixed ; then add enough Graham flour to make a soft dough. Knead it ten minutes, shape it into two loaves, and put it in greased pans to rise. When light, bake in a moderate oven about thirty minutes. The bread may be made without any white flour. Entire Wheat or Whole Wheat Bread. — Use recipe for Graham bread substituting whole wheat flour for the Graham. Soft Graham Bread. — Mix together two cupfuls Graham flour, one cupful white flour, one teaspoonful salt, four tablespoon- fuls molasses, one tablespoonful butter or lard and lukewarm water to make a soft dough, add half a yeast cake dissolved in half a cupful of lukewarm water. Beat thor- oughly and allow it to double its bulk. Beat again, and pour into greased pans. Let it double its bulk. Bake in moderate oven. Boston Brown Bread. — Mix together thoroughly two cupfuls of rye meal or Gra- ham flour, one cupful corn meal, one- half teaspoonful salt, and one-quarter teaspoonful 404 soda. Add two cupfuls of milk and one-half cup molasses. Fill a greased mold two-thirds full, cover it and steam six hours or longer. The longer it is steamed the darker and richer it becomes. Boston Brown Bread. — Mix one pint of rye flour, one quart of corn-meal, one tea- cupful of Graham flour, half a teacupful of molasse

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