Graham Bread

Ingredients

• Two cups of sour milk
• piece of butter the size of an egg
• two tablespoons of molasses
• heaping teaspoon of saleratus
• one egg
• graham flour enough to make a stiff batter

Method

1. 1

   Stir together sour milk, butter, molasses, saleratus, and egg.

2. 2

   Stir in graham flour to make a stiff batter.

As published

This recipe was extracted from Council cook book (1908), page 30. The excerpt below is the record exactly as published.

one egg. Knead for ten minutes. Let dough rise, then make into little •twists and brush the top with yolk of egg, and sprinkle with poppy seed. Bake thirty minutes in hot oven. To Glaze Bread and Rolls. Put four level teaspoons of corn starch into a saucepan, add four tablespoons cold water, mix, add one cup of boiling water. Stir over the fire till it cooks for eight Tninutes. Shortly before the rolls and bread are ready, brush over the top with the mixture. Repeat this process, and in five minutes a soft, rich crust will form. Five o'clock Tea Biscuits. Mix one-quarter of a pound of flour ' into one cup of sugar, the rind and juice of two lemons, half a pound of butter to a smooth paste, , with the whites of two eggs and a little milk. Roll thin and cut into biscuits and >brush them over with the yolks of the eggs. Sprinkle with a little sifted pulverized sugar and bake in buttered tins. Grciham Bread. Two cups of sour milk, piece of butter the size of an egg, two tablespoons of rholasses, heaping tea- spoon of saleratus, one egg; stir in graham flour enough to make a stiff batter

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