Graham Bread
From How we cook in Tennessee .., 1906
Serves 4
—Mrs. H. L. Madison.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 70. The excerpt below is the record exactly as published.
Graham Bread. — Take out one coffee cup of risen sponge on baking day. Put into a tray two parts graham flour, one part white flour, one handful of Indian meal, one teaspoon salt. Wet this up with the sponge and when it is mixed add half cup mo- lasses. The dough should be very soft, and if there is not enough dough add a little warm water. Knead well and give plenty of time to rise, longer than white bread. Knead second time. The second rising requires nearly as long as the first. Do not cut while hot. Graham Bread. — Four cups graham flour, three cups milk, one cup molasses, one teaspoonful of soda
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