Graham Bread

Ingredients

• one pint milk
• two tablespoons sugar
• one teaspoon salt
• one-half cup of yeast
• two cups white flour
• three and one-half cups sifted graham flour

Method

1. 1

   Mix ingredients into a dough, let rise until light, knead or stir, put into greased pans, let rise again, and bake longer in a less hot oven than white bread.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 32. The excerpt below is the record exactly as published.

one teaspoon salt; separate the whites and yolks of six eggs, beat the yolks very light, add one quart of milk, stir gradually into the flour, and beat until smooth. Whip the whites to a stiff, dry froth, stir them into the batter, and beat lightly until well mixed. Into a medium-sized frying pan, which has been heating, drop one teaspoon of butter or sweet dripping, turning the pan until well greased. When smoking hot, pour in sufficient batter to cover the bottom of the pan and shake until light brown on the bottom. Turn and brown on the other side. Qf-Yflffrkn ' ^ Young Men's, Boys' and Children's Incorporated 135 Geary St. San Francisco BREAD AND ROLLS 99 Pancakes. Three eggs, one cup milk, half cup flour, one tea- spoon salt, one teaspoon sugar, one teaspoon olive oil. Fry, and roll up. Plain Waffles. Rub one rounding tablespoon butter into one quart of sifted flour; add a teaspoon salt and mix thor- oughly. Separate three eggs; add to the yolks a pint and a half of milk; add this to the flour; beat thor- oughly for fully five minutes. The little roughness that you will notice as you are beating is particles of butter. Do not try to beat these out, as, in melt- ing, they will make the waffles lighter. Add two rounding teaspoons baking powder; beat again and then fold in the well-beaten whites of the eggs. Heat the waffle-iron gradually. Dip a small paint brush into ttielted suet, brush the iron until every part is well but lightly greased ; pour the batter from a pitcher into the middle of the iron, and when it is just full close it down and turn it at once, as the under side will be now hotter than the top. Bake on both sides, and serve at once. Waffles. One and one-half cups flour sifted, pinch of salt, thin slice of butter rubbed together with the hand; milk stirred in to make a batter; beat well. Add yolks of two eggs and whites, beaten to a froth, a heaping teaspoon of yeast powder, added last and mixed in lightly. Have iron hot and pour in from a pitcher. Lithl Brad GOLD[N GATE COMPRESS[D YEAST",-.. Fresh Daily. All Grocera. Save Labels for Premiums. 100 COUNCIL COOK BOOK. French Doughnuts. French doughnuts are much daintier than the ordinary ones, and are easily made. Take half a pint of water, half a pint of milk, six ounces of butter, half a pound of flour, and six eggs. Heat the butter, milk, and water, and when it boils remove from the fire and stir in the flour, using a wooden spoon. When well mixed, stir in the eggs, whipping each one in separately until you have a hard batter. Now pour your dough into a pastry bag. This is an ordi- nary cheesecloth bag, one corner of which has a tiny tin funnel, with a fluted or fancy edge. These little tins may be purchased at any tinware store. It should be very small, not over two inches high at the most, so the dough may be easily squeezed through it. Pour the paste on buttered paper, making into ring shapes. Fry in hot fat. Dust with powdered sugar. Biscuits. To one quart of flour and two teaspoons yeast powder, pinch of salt, add four tablespoons butter. Mix thoroughly, moisten with milk, using a knife (not hand or spoon). Have the dough as soft as possible. Handle it very little. Roll out about one-third of an inch thick, cut out and place a small piece of butter on each biscuit. Fold over and press down and bake in quick oven. Simple Muffins. Mix one pint of flour, three level teaspoons bak- ing powder, one-half teaspoon salt. In another bowl beat the yolks oi two eggs, add one-half cup milk i\f VH^Df A DCCD Brewed in Olympia, Wn, V/LliTJliA DIjLiIV un.urp«..ea for quality, U for sale at all good grocers "ITS THE WATER" ..demand it. BREAD AND ROLLS 101 and one-half cup melted butter and two tablespoons sugar. Put the two mixtures quickly together, and add the beaten whites. Fill the muffin pans two- thirds full and bake fifteen minutes in a hot oven. Dainty Muffins. Cream one-fourth cup of butter with one-fourth cup sugar; add one well-beaten egg, one and one-half cups well-sifted pastry flour into which have been mixed three scant teaspoons of baking powder and one-half cup milk. Bake in hot, buttered gem pans, in a moderately hot oven, twenty-five minutes. Graham Bread. In the morning mix into a dough, a little softer than for white bread, the following: One pint milk, scalded and cooled, two tablespoons sugar, one tea- spoon salt, one-half cup of yeast, two cups white flour, three and one-half cups sifted graham flour

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