Graham Bread
From The Pattern cook-book, 1890
Serves 3
This bread is not kneaded like other yeast breads.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 152. The excerpt below is the record exactly as published.
GRAHAM BREAD. The quantities given below will make two medium-sized loaves. One pint of water. Wheat flour. ( One yeast-cake, or ( One cupful of yeast. About nine at night dissolve the yeast-cake in the water, which should be lukewarm ; and add enough wheat flour to thicken it to a stiff batter. Stir and beat the batter thoroughly for five minutes, leaving it full of bubbles ; and set it in a warm place to rise. In the morning add Two cupfuls o^ molasses. One tea-spoonful of soda. Two tea-spoonfuls of salt. Graham flour
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