Graham Bread

Ingredients

• lioz. to 2oz. of butter
• 2oz. to 3oz. of molasses
• half a teaspoonful of bicarbonate of soda
• a short half pint of tepid water
• half a pint of ordinary white bread dough

Method

1. 1

   Warm butter and molasses until dissolved.

2. 2

   Add dissolved bicarbonate of soda and salt, then stir into white bread dough.

3. 3

   Add enough Graham flour to make a very thin dough.

4. 4

   Turn into a buttered pan, let rise, and bake.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.

Graham Bread. — Warm together lioz. to 2oz. of butter and 2oz. to 3oz. of molasses till the butter is quite dis- solved ; now add to it half a teaspoonful of bicarbonate of soda, previously dissolved in a short half pint of tepid water with half a teaspoonful of salt ; then stir this with a delicately clean wooden spoon into half a pint of ordinary white bread dough

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