Graham Bread

Ingredients

• 4 cups boiling water
• 1 yeast cake dissolved in
• 2 tablespoons sugar
• 1/2 cup lukewarm water
• 1 tablespoon salt
• 8 cups Graham flour
• 2 tablespoons Cottolene
• 6 cups white flour

Method

1. 1

   Mix sugar, salt, and Cottolene in a bowl.

2. 2

   Pour boiling water, then add dissolved yeast when lukewarm.

3. 3

   Sift flours, reserving one cup for kneading.

4. 4

   Gradually add flour to water mixture, knead until smooth.

5. 5

   Let rise until doubled, then cut down and rise again.

6. 6

   Divide into loaves, place in greased pans, and bake for one hour.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 73. The excerpt below is the record exactly as published.

GRAHAM BREAD SANDWICHES Rub one cream cheese to a paste, add six olives finely chopped and one-half cup finely chopped pecans. Spread thin slices of graham bread with chive butter. Spread an equal number sUces of bread with cheese mixture. Lay one of each together, press edges, trim oflp crusts and cut diagonally across in triangles. GRAHAM BREAD 4 cups boiling water. 1 yeast cake dissolved in 2 tablespoons sugar. J^ cup lukewarm water. 1 tablespoon salt. 8 cups Graham flour, 2 tablespoons Cottolene. 6 cups white flour

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