Graham Bread

Ingredients

• One quart water
• two cups brown sugar
• one and one-half tablespoons salt
• one cup lard
• one cake yeast
• equal parts graham and white flour

Method

1. 1

   Make sponge at six o'clock in the evening; knead before going to bed.

2. 2

   Put in a warm place to rise.

3. 3

   In the morning, knead just enough to put into loaves for baking.

4. 4

   Make loaves two inches thick.

5. 5

   Let it rise in pans.

6. 6

   Bake in a slow oven for forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The New century cook book (1899), page 5. The excerpt below is the record exactly as published.

Graham Bread. Three and one-half pounds flour, one yeast cake, one ounce sugar, one ounce butter, one ounce salt, one cup molasses. Mix sponge same as for white bread. When light, knead, taking care not to get too much flour in. When kneading use one-half cup butter lor shortening. This quantity makes four and a half loaves. Mrs. C. A. Wilson. Graham Bread. Beat three eggs real light, add one cup of sugar, one pint of water, three and one-half cups of graham flour, one-half tea- spoonful of salt. Mix well and bake one hour. Mrs. I. N. Danforth. Graham Bread. One quart water, two cups brown sugar, one and one-half tablespoons salt, one cup lard, one cake yeast, equal parts gra- ham and white flo

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