Soft Graham Bread

Ingredients

• 142 cups warm water
• VY yeast cake
• 14% cup warm water
• 2 tablespoons molasses
• 2 teaspoons salt
• 2 tablespoons fat
• 3 cups graham flour
• 14% cups white flour

Method

1. 1

   Mix liquids, salt, and fat, and dissolve yeast in the water.

2. 2

   Add white flour and then enough graham flour to make a stiff batter.

3. 3

   Beat until thoroughly mixed.

4. 4

   Let rise until very light, beat again, and pour into a greased pan.

5. 5

   Let rise and bake in moderate oven.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

1% cup warm water Ya cup hot water poured over 1 teaspoon salt shortening and sugar; stir 1 teaspoon baking powder 1 egg 14 teaspoon soda 342 cups flour Mix shortening and sugar with hot water. Dissolve yeast in 4% cup warm water and mix with egg, then mix all together. Sift in flour, salt, baking powder, and soda. Mix well. Cover with cloth and set in refrigerator until ready to use. Remove from refrigerator, make into rolls and let rise until double in bulk. Bake in hot oven. BERTHA SHEETZ SOFT GRAHAM BREAD 142 cups warm water VY yeast cake 2 tablespoons molasses Y4 cup warm water 2 teaspoons salt 14% cups white flour 2 tablespoons fat 3 cups graham flour

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