Graham Bread

Ingredients

• One cup of milk
• one of water
• small piece of butter
• half a cup of coffee-sugar
• salt
• one-fourth of a cake of compressed yeast
• half a cup of water
• half a saltspoon of soda

Method

1. 1

   Bring milk and water to scalding point, remove from fire, add butter, sugar, and salt.

2. 2

   When cool, stir in Graham flour.

3. 3

   Dissolve yeast in water, add to batter, and stir stiff.

4. 4

   When light, add soda, turn into a pan, and bake without opening the oven until nearly done.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 126. The excerpt below is the record exactly as published.

GRAHAM BREAD. One cup of milk and one of water ; bring to scalding point, and remove from fire ; add small piece of butter, same as you would for the white bread ; add half a cup of coffee- sugar, or clean, dry, yellow sugar ; salt, and when cool enough stir into the Graham flour. And here let me say you want the best — no spring-wheat Graham flour — without you want a sticky bread. Sift the flour, if it seems to have an undue proportion of bran. One-fourth of a cake of compressed yeast, dissolved in half a cup of water ; stir the batter as stiff as possible with a spoon. When light, stir in half a saltspoon of soda

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