Graham Bread

Ingredients

• 2 lbs. of Graham flour
• a pint of milk
• a pint of water
• a wineglassful of molasses
• a teaspoonful of salt
• half a teaspoonful of soda
• two table-spoonfuls of strong yeast

Method

1. 1

   Mix yeast, molasses, soda, and salt in lukewarm milk and water.

2. 2

   Stir in flour until too stiff for a spoon.

3. 3

   Knead and bake.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 35. The excerpt below is the record exactly as published.

half a teaspoonful of soda, and a table- spoonful of good suet lard ; add a tea- spoonful of salt. Stir in a quart of light, clean snow, doing it in a cool place, where the snow will not melt. Bake it about forty minutes in a rather quick oven. The cake should be broken, not cut. Corn Bread (No. 1). — One cup each of corn meal (white or yellow) and of wheat flour, half-cup of white sugar, two table-spoonfuls of butter, two eggs, one cup of milk, two small tea- spoonfuls of baking-powder, one salt- spoonful of salt. Rub butter and sugar together, add the beaten eggs, the milk, and last the corn meal and flour, with which have been sifted the salt and baking-powder. This quan- tity will make two small loaves, or about a dozen muffins, and will be liked by all who care for a rather sweet corn bread. It is very good if Corn Bread BREAD, ETC Graham Bread a cup of cream is used in place of the milk. In that case the butter is omitted and only one egg used. Corn Bread (No. 2). — Three eggs, one full pint of milk, one table-spoon- ful of melted butter, one table-spoon- ful of sugar, two cups of white corn meal, one cup of wheat flour, two teaspoonfuls of baking-powder, one scant teaspoonful of salt. Mix as directed in preceding recipe and bake in a loaf. In this, and all sorts of corn bread, grease the mould carefully with lard or dripping. Butter is more likely to allow the bread to stick fast and burn. This bread, too, may be baked in small pans. If baked in a loaf, the knife should be held upright in cutting it. Corn Batter Bread. — Sift the corn meal, and to a teacupful of it allow twice the quantity of sweet milk — namely, one pint. Beat up two eggs very light (one egg will do at scarce seasons), add half a teaspoonful of salt, and to this beaten egg add the meal and milk gradually until ev- erything is well blended. Pour the batter into a baking-dish of suitable size, place it in a well-heated oven, and in about a half-hour it will be ready for table. Corn Bread, Raised. — One pint of milk, made very hot; one and one- half cups of Indian meal ; half-cup of wheat flour; two eggs, well beaten; one table-spoonful each of butter and white sugar ; salt - spoonful of salt ; half yeast cake, dissolved in warm water. Put the meal in a bowl, pour the scalding milk upon it, and let it stand. When cool, stir in the melted yeast cake, the sugar, and the flour, and set aside to rise. At the end of five or six hours stir in the melted butter, the salt, and the beaten eggs. Beat thoroughly, turn into muffin- pans or a large, shallow tin, and let the bread rise in a warm place for fifteen or twenty minutes before put- ting into the oven. Bake about twenty minutes and eat hot. Corn and Rice Bread. — Three eggs, whipped light; two cups of milk, two scant cups of Indian meal, one cup of cold, boiled rice, one table- spoonful of butter, one teaspoonful of salt, two teaspoonfuls of baking- powder. Mix together the eggs, milk, butter, salted meal, and rice, stirring in the baking - powder carefully at the last. Should the mixture seem too thick, thin with a little milk. Bake in muffin-tins in a steady oven, and eat as soon as they are cooked. French Bread. — Make up a quart of flour twelve hours before you wish to use it, with a large table-spoonful of sweet yeast, and milk and water enough to make the dough pliable, and rather softer than for ordinary light bread. Work in a dessert- spoonful of butter, and one well- beaten egg. Set it away to rise, and, when well risen, work it about ten minutes the second time. Make it into a loaf or rolls, and bake as usual. Graham Bread. — To 2 lbs. of Gra- ham flour allow a pint of milk, a pint of water, a wineglassful of molasses, a teaspoonful of salt, half a teaspoon- ful of soda, and two table-spoonfuls of strong yeast

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