Steamed Graham Bread

Ingredients

• Boil a pint of milk
• thicken with Graham flour
• add cold milk enough
• add half a teacup of hop yeast
• put in a little salt
• half a teacup of syrup
• as much Graham flour as can be stirred in

Method

1. 1

   Boil a pint of milk and thicken with Graham flour; then add cold milk to make the whole as thin as batter.

2. 2

   When cool, add hop yeast and set in a warm place to rise.

3. 3

   When light, add salt and syrup, then stir in Graham flour.

4. 4

   Mold the dough and let it rise again.

5. 5

   Cook in a steamer over boiling water for an hour, then bake for twenty minutes in the oven.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 335. The excerpt below is the record exactly as published.

STEAMED GRAHAM BREAD. Boil a pint of milk and thicken with Graham flour; then add cold milk enough to make the whole as thin as batter. As soon as cool enough not to scald, add half a teacup of hop yeast and set in a warm place to rise. When light put in a little salt and half a teacup of syrup — or sweeten to taste — and as much Graham flour as can be stirred in

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