Graham Bread (No. 1)

Ingredients

• one quart of potato water
• one teacupful of yeast
• one tablespoonful of salt
• one half teacupful of New Orleans molasses

Method

1. 1

   Set the sponge as for white bread.

2. 2

   On baking day, take 1 quart of the bread-sponge, add molasses and salt, work in enough Graham flour to make a thick batter.

3. 3

   Pour into greased pans and let rise, then bake in a moderate oven for about 1 hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 65. The excerpt below is the record exactly as published.

e table- spoonful of salt, one-half cake compressed yeast; leave the remain- 110 BRTTAIT, der of the flour against the sides of the pan, cover with a cloth, and set it in a place free from draught for three quarters of am hour; then mix in the rest of the flour until the dough will leave the bottom and sides of the pan, and let it stand two and a half hours. Finally, divide the mess into one pound pieces, to be cut, in turn, into twelve parts each. This leaves them in square- pieces about three and one-half inches thick; take them up and fold over in the center, then lay them on a dough-board to rise for half an hour, when, they are put into a hot oven and baked ten minutes, BREAD, Take about two-thirds of a common milk pan of sour milk., scald it and pour off the whey, to use in place of water. When this is cooled, stir in flour and one teacupful of yeast, let stand over night. Make as other bread, GRAHAM BREAD. (No. 1.) One quart of potato water, one teacupful of yeast, one table- spoonful of salt, one half teacupful of New Orleans molasses

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