Graham Bread
From Cooking and castle-building, 1880
Graham bread requires a longer baking time than white bread.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 11. The excerpt below is the record exactly as published.
Graham bread does not require quite so hot an oven as white bread, but should bake a longer time. " For rolls we have here a quart or three pints of ferment, into which we stir flour, the same as for bread
Cook this with the app: pantry check, scaling, and the assistant.