Graham Bread II

Ingredients

• 2 c. buttermilk
• 2 c. white flour
• 1 c. molasses
• if tsp. soda
• 2 c. graham flour
• i tsp. salt

Method

1. 1

   Let stand in bread pan for 40 minutes.

2. 2

   Bake in a moderate oven for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 81. The excerpt below is the record exactly as published.

Graham Bread Ingredients : % c. scalded milk i c. lukewarm water \ c. water \ c. white flour i tsp. salt graham or entire wheat flour 1 tbsp. butter 'to knead." The mixture 2 tbsp. molasses should be easily handled f yeast cake but not hard and dry Nut Bread i c. chopped walnuts added after the first rising Gluten Bread Ingredients : \ c. scalded milk i tbsp. butter \ c. water \ yeast cake i tsp. salt i c. lukewarm water gluten flour " to knead ' BREADS WITHOUT YEAST Boston Brown Bread - - Steamed Ingredients : i c. rye meal if tsp. soda i c. corn meal i tsp. salt 1 c. graham flour f c. molasses 2 c. sour milk or if c. sweet milk Method : Mix and sift dry ingredients. Combine molasses and milk and add to first mixture. Fill greased molds f full of the mixture. Steam 3-4 hours. Brown Bread I - - Baked Ingredients : f c. molasses 3! c. graham flour 2 c. sour milk i| tsp. baking powder 3 eggs 2 tsp. baking soda 2 tbsp. melted butter | tsp. salt BATTERS AND DOUGHS 191 Method : Mix and sift dry ingredients. Add slightly beaten eggs to the liquid ingredients and combine mixtures. Bake in a slow oven if hours. The batter should be a little thicker than for butter cakes. Brown Bread II Ingredients : \ c. sugar i tsp. salt \ c. molasses 2 c. graham flour 2 c. sour milk if c. white flour 2 tsp. soda i c. nut meats \ c. raisins Method : Let stand i hour in bread pan. Bake in a moderate oven 40-50 minutes. Graham Bread Ingredients : 2 c. buttermilk 2 c. white flour 1 c. molasses

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