Graham Bread (1)
From The hearthstone; or, Life at home, 1883
Serves 10
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 335. The excerpt below is the record exactly as published.
equal parts of fine flour and Graham, for two loaves of bread, and one cup of good potato-yeast ; mix with sweet milk or water (cold water is preferable in summer), as stiff as can be conveniently stirred with a spoon ; butter the tins ; put in the mixture, and set in a warm place for about three hours, and it will be light enough to bake. It should be baked about one-third longer than fine flour. Graham Bread (2)
Cook this with the app: pantry check, scaling, and the assistant.