Ordham Bread

Ingredients

• a cup of molasses
• a little warm water
• two cups of Graham flour
• one cup of white flour
• one cup of sour milk
• one teaspoonful of soda

Method

1. 1

   Take some of your white bread-sponge; to enough of the sponge for one loaf add a cup of molasses and a little warm water; stir (not knead) the Graham flour into it; make the dough a little stiffer than that for corn bread; let it rise, and bake it in a slow oven.

2. 2

   Alternatively, stir together the Graham flour, white flour, sour milk, molasses, and soda; put into a well-buttered tin, steam for two hours, then dry off in the oven.

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 6. The excerpt below is the record exactly as published.

Ordham Bread. — Take some of your white bread-sponge — the quantity to depend upon how much you wish to make ; to enough of the sponge for one loaf add a cup of molasses and a little warm water ; stir (not knead) the Gra- ham flour into it ; make the dough a little stiffer than that for corn bread ; let it rise, and bake it in a slow oven. An- other way, which -has the advantage of being made quicker than the other, is to take two cups of Graham flour and one cup of white flour, one cup of sour milk, one cup of molasses, one teaspoonful of soda

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