Graham Bread

Ingredients

• one cup of scalded and cooled milk
• one cup of water
• two cups of flour
• one-half yeast cake
• one level teaspoon of salt
• two rounding cups of graham flour
• one-half cup of sugar

Method

1. 1

   Combine ingredients and let rise overnight.

2. 2

   In the morning, add salt and graham flour.

3. 3

   Beat well, put into pans, let rise, and bake for one hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 53. The excerpt below is the record exactly as published.

one level teaspoon salt, one yeast cake dissolved in one^fourth cup luke- warm water, flour. Scald the milk and add the shortening, sugar, and salt. When lukewarm add the yeast and sufficient flour to make a good batter. Here one's judgment must be used. Beat well and let rise until double in bulk. Warm and butter a grid- dle and place on it buttered muffin rings. Fill not quite half full of the batter, cover and cook slowly until double, then heat the griddle quickly and cook for about ten minutes, browning nicely underneath. Then turn them and brown the other side. When cool split, toast and butter. GRAHAM MUFFINS — Heat to the boiling point two cups of milk, add a tablespoon of butter and stir until melted. Sift two cups of whole wheat flour, one-half cup of white flour, two teaspoons of baking powder. Pour on the milk and butter, beat, add the yolks of two eggs well beaten, then the stiffly beaten whites. Bake in hot greased gem pan*?:-1 HOMINY MUFFINS— Sift twice together one and orie^half cups of flour, three level teaspoons of baking powder, one level tablespoon of sugar, and a saltspoon of salt. ; To one cup of boiled hominy add two tablespoons of melted butter and one cup of milk. Add to the dry ingredients and beat, then add two well beaten eggs. Pour the batter into hot greased gem pans and bake. MUFFINS— Sift a saltspoon of salt, two tetel teaspoons 6f;> baking powder; and two cups of flour together. Beat the yolks of two eggs, add one cup of milk, two tablespoons of melted but- ter, and the dry ingredients. Beat, add lightly the stiffly beaten whites of two eggs, fill hot buttered gem pans two-thirds full, ajid bake in a hot oven. QUICK MUFFINS IN RINGS— Beat two eggs, yolks;ari<i whites separately. Add to the yolks two cups of milk, one level 82 ROLLS, BREAD AND MUFFINS teaspoon of salt, one tablespoon of melted butter and two cups of flour in which two level teaspoons of baking powder have been sifted, and last the stiffly beaten whites of the eggs. When well mixed bake in greased muffin rings on a hot griddle. Turn over when risen and set, as both sides must be browned. BOILED RICE MUFFINS— To make muffins with cooked rice, sift two and one-quarter cups of flour twice with five level teaspoons of baking powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put in one well beaten egg, half a cup of milk, and three-quarters cup of boiled rice mixed with another half cup of milk, and two tablespoons of melted butter. Beat well, pour into hot gem pans and bake. BOSTON BROWN BREAD— To make one loaf sift to- gether one cup of cornmeal, one cup rye meal, and one cup of graham flour, with three-quarters cup of molasses and one and three-quarters cup sweet milk. Add one-half teaspoonful of soda dissolved in warm water. Turn into a well buttered mold which may be a five-pound lard pail, if no other mold is handy. Set on something that will keep mold from bottom of kettle and turn enough boiling water to come half way up on the mold. Cover the kettle and keep the kettle boiling steadily for three and one- half hours. If water boils away add enough boiling water to keep the same amount of water in kettle. Put in molds and cut when cool. CRISP WHITE CORNCAKE— Two cups scalded milk, one cup white cornmeal, two level teaspoons salt. Mix the salt and cornmeal and add gradually the hot milk. When well mixed, pour into a buttered dripping pan and bake in a moderate oven until crisp. Serve cut in squares. The mixture should not be more than one-fourth inch deep when poured into pan. CROUTONS — Croutons made coarsely are no addition to a soup. For the best sort, cut out stale bread into half-inch slices, spread with butter, then trim away the crust. Cut into small cubes, put into a pan and set in a hot oven. If the croutons in- cline to brown unevenly shake the pan. EGG BREAD — One pint of boiling water, half pint white cornmeal to teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk, bake in a moderate oven. GRAHAM BREAD — Put one cup of scalded and cooled milk, one cup of water, two cups of flour and one-half yeast cake dis- solved in one cup of lukewarm water into a bowl and let rise over night. In the morning add a level teaspoon of salt, two ROLLS, BREAD AND MUFFINS 83 rounding cups of graham flour and one-half cup sugar. B

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