Graham Bread

Ingredients

• 1 pint Graham flour
• 1 pint Purity Flour
• 1 cup white sugar
• 1 teaspoon salt
• 1 cup home-made yeast or 1 yeast cake

Method

1. 1

   Stir dry ingredients together well, then add yeast to make a soft dough.

2. 2

   Bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 9. The excerpt below is the record exactly as published.

GRAHAM BREAD 1 pint Graham flour, i pint Purity Flour. i cup white sugar. 1 teaspoon salt. i cup home-made yeast or i yeast cake. i cup white sugar. , v f+ stir dry ingredients together well, then add least m^qu,pa.t,m« J^bate r-tf f lo^f." SaS iX "S ^XJ%ZX"^^^ Zt^^H^^ in siw oven. Page PURITY FLOUR More Bread and Better Bread PLAIN HOME-MADE BREAD Pare G potatoes. Boil and mash them with the water in which they were boiled. Add 1 pint warm water, pour all on to a quart of Purittj Flour and stir until free of lumps. Add 1 yeast cake, dissolved in half cup lukewarm water. Stir well, cover and set in a warm place all night. In the morning add 1 quart of lukewarm water and 1^ tablespoons salt. Stir in Purittj Flour to make a soft dough. Knead well, then let rise until light. When light place on the moulding board and knead again. Let rise 1 hour or until light, then mould into loaves and place in pans. Let rise, place in hot oven, bake about 1 hour. This quantity makes 6 or 8 loaves. GRAHAM OR WHOLE WHEAT BREAD 1 pint milk, scalded and cooled. 2 teaspoons salt. 2 cups Purity Flour. 6 cups Purity Whole Wheat or Graham flour. 2 teaspoons sugar. 1 yeast cake or i cup yeast. Mix as white bread. This flour makes a softer dough a-nd does not require so much kneading. Bake about 15 minutes longer than white bread. If you find the dough too moist, add a little more Hour. BROWN BREAD: When making white bread take out batter enough for 1 loaf (about 2 cups). Add to this 1 tablespoon molasses and 1 of lard. Beat the batter for 5 minutes. Then gradually mix in whole wheat or Graham flour to make a soft dough. Knead well. Let it rise until quite light, put in greased pans, let rise and bake in a moderate oven. Sponge. 1 pint lukewarm water. 2 pints sifted Purity Itye Flour. RYE BREAD, No. 1 1 compressed yeast cake. Dissolve yeast in the water, then add the flour, making it the consistency of a batter. Allow to rise until it is inclined to settle. Dough: To the Sponge, add 1 pint lukewarm water. 1 pint sifted Purity Rye Flour. 3 pints Purity Flour

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