Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Graham Bread
From San Rafael cook book, 1906, 1906
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- 1 qt. of flour
- a half cup of home made or small cake compressed yeast
- % cup molasses
- enough graham flour to make a firml dough not too dry
Method
Stir flour with enough milk and water to make a thin batter, beat well, and let rise overnight.
In the morning, add molasses and enough graham flour to make a firm dough.
Beat well, pour into pans, let rise until light, and bake.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 1. The excerpt below is the record exactly as published.
RIAHAM BREAD.— Mrs. J. C. Dickson. Stir into a qt. of flour enough milk and water, equal parts, to make a thin batter using a half cup of home made or small cake compressed yeast Beat all together thoroughly, let rise over night. In the morn- ing add % cup molasses and sift in enough graham flour to make a firml dough not too dry. Beat well and pour in pans, let rise until light and bake. BROWN BREAD'— Mrs. R. H. Renebome. Otue and a half cups white flour, % cup com meal, 2 cups graham flour, % cup molasses, % cup brown sugar, 1 pt. sour milk, 2 teaspoons baking soda, 1 teaspoon salt, % teaspoon baking powder; bake in mod- erate oven about % of an hour. RAISIN BREAD"— Mrs. R. S. Barclay. Dough to make good-sized loaf bread. When raised, mix with it Z .tablespoons sugar, good-sized piece of butter or lard; 2 pounds of rai- sins. Mix thoroughly. Put in pans and raise again till quit© light. WHITE ROLLS— Mrs. E. O. Allen. Scald 1 qt. sweet milk with % cup butter. When lukewarm' add 2 tablespoons white sugar, 1 large teaspoon salt, 1 yeast cake dissolved in 1 small cup warm water, 3 pts. flour. Mix well and let rise for five hours in a warm room. Then add what flour is necessary to stiffen, knead for ten minutes, cut out with small round cutter, moisten and lap under the edges of each. Place in buttered baking pans, far apart, let rise two and a half hours. Bake in a hot oven, browning welL D©' licious. CINNAMON BUNS.— Mrs. A. A. Curtis. Make a sponge of 1 pt. of sweet milk, 1 heaping cup of land, % pt. of yeast, % cup of sugar, 1 qt. of flour
Cook this with the app: pantry check, scaling, and the assistant.