Graham Bread
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
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A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- a half teaspoonful of soda
- a cupful of lukewarm water
- a tablespoonful of butter
- a half teaspoonful of salt
- a cupful of light white bread sponge
Method
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- Dissolve a half teaspoonful of soda in a cupful of lukewarm water.
- Put a tablespoonful of butter into a tablespoonful and a half of molasses, and let them warm until the butter is melted.
- Add to it the dissolved soda and water, and a half teaspoonful of salt.
- Stir this mixture into a cupful of light white bread sponge, and add enough Graham flour to make a stiff batter, or very thin dough.
- Turn into a greased pan.
- Let it rise until even with the top of the pan, and bake in a moderate oven an hour or an hour and a quarter.
- Use a spoon, and not the hands, for mixing Graham flour.
- A little white flour may be mixed with the Graham flour if a lighter colored and dryer bread is preferred.
Plating
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