Graham Lunch Bread

Ingredients

• 1 1/2 pints Graham flour
• 1/2 pint flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons Royal Baking Powder
• 1/2 pint milk

Method

1. 1

   Sift together Graham flour, flour, sugar, salt, and powder; add the milk and mix into smooth dough.

2. 2

   Flour the board, turn out dough, and knead to complete its smoothness.

3. 3

   Divide into four large pieces, form into long loaves, lay them touching in a square shallow cake-pan, and wash with milk.

4. 4

   Bake in a rather hot oven for 30 minutes.

5. 5

   Rub with butter when removing from oven.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 4. The excerpt below is the record exactly as published.

1 y2 pints Graham flour, y2 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, iy pints milk, or equal parts milk and water. Sift together Graham flour, flour, sugar, salt, and powder; add the milk, or milk and water; mix rapidly into soft dough, which put into greased tin. Bake in rather hot oven about 40 minutes. Protect loaf with paper first 15 minutes. Graham Bread with Eggs. — Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in 1 tablespoon butter or other shortening. Beat 3 eggs; add 1 cup milk and 1 tablespoon molasses ; stir into dry mixture. Add more milk if needed to make a drop bat¬ ter. Put into a greased loaf-pan, smooth with knife dipped in cold water. Bake about 1 hour in moderate oven. Graham Lunch Bread. — ly pints Graham flour, y pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, % pint milk. Sift together Graham flour, flour, sugar, salt, and powder; add the milk; mix into smooth dough that can be easily handled. Flour the board, turn out dough, give it a quick, vigorous additional kneading to complete its smoothness; then divide into four large pieces, which form into long loaves, lay them just touching in a square shallow cake-pan, wash them over with milk. Bake in rather hot oven 30 min¬ utes. When removing from oven rub them over with a little butter on a clean piece of linen. Delicate Graham Bread (for Invalids). — 1 pint Graham flour, 1 pint flour,

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