Graham or Wheat-Meal Bread No. 3

Ingredients

• three pounds of graham or wheat-meal
• one and a half pints of warm water
• one-half cake compressed yeast
• one-half cupful of New Orleans molasses

Method

1. 1

   Make a sponge with warm water, yeast, and flour to form a batter.

2. 2

   Let rise.

3. 3

   When risen, add more warm water, molasses, and enough flour to knead.

4. 4

   Work thoroughly, allow to rise in mass, mold, place in pans, and let rise again.

5. 5

   This makes four loaves.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 25. The excerpt below is the record exactly as published.

Graham or Wheat-Meal Bread No. 3. — Mix three pounds each of graham or wheat-meal and Minnesota spring-wheat flour. Make a sponge of one and a half pints of warm water, one-half cake compressed yeast, well dissolved in the water, and flour to form a batter. Let this rise. When well risen, add one and a half pints more of warm water, one-half cupful of New Orleans molasses

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