Frau Schmidts" Easily-made Graham Bread
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Should you care to have a couple of loaves of graham bread instead of all-wheat, take a generous cup of the above sponge before it is stiffened beyond a thick batter, and add one tablespoonful of brown sugar or molasses, stiffen with graham flour (not quite as stiff as when making wheat bread), rub butter or lard on top of dough, cover and set in a warm place to rise.
- When light, mold into one small loaf (never make graham bread into large loaves), place in oblong pan, cover, let stand until light, about 1-1/2 hours, when it should have doubled in size;
- put in oven and bake thoroughly.
- When the loaf is taken from the oven, brush butter over the top.
- This keeps the crust moist.
- If a wholesome loaf of "Corn Bread" is wished, use fine, yellow, granulated cornmeal to stiffen the sponge instead of graham flour;
- do not make dough too stiff.