Graham Bread

Ingredients

• 1 cup of milk
• 1 cup of boiling water
• ½ cup molasses or brown sugar
• 2 tablespoons butter
• 1 teaspoon salt
• 1 cake compressed yeast
• 4 cups Graham flour
• 1 cup white flour

Method

1. 1

   Dissolve yeast, butter, salt, and sugar in lukewarm liquid.

2. 2

   Gradually add flour to make a dough.

3. 3

   Knead, cover, and let rise in a warm place for about 2 hours.

4. 4

   Shape into loaves, let rise again, and bake in a slower oven than for white bread.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 37. The excerpt below is the record exactly as published.

1 teaspoon salt; after it has cooled add 1 yeast cake dissolved in 14 cup of lukewarm water, and 414 cups wheat—whole wheat or Graham flour. Mix well with a broad knife or spoon; cover and set it to rise for about 3 hours, or until it doubles its bulk; then cut it down, turn it into buttered pans, having pans one-half full, let it rise again, and bake about 50 minutes. Whole or entire wheat bread is mixed soft, or only stiff enough to handle with spoon or knife. Entire wheat bread is more crumbly than white flour bread. 14 cup of molasses may be used instead of the sugar. Raisins also may be added. Graham Bread—1 cup of milk, scalded and cooled, 1 cup of boiling water, cooled, 44 cup molasses or brown sugar, 2 tablespoons butter, 1 tea- spoon salt, 1 cake compressed yeast, 4 cups Graham flour, 1 cup white flour

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