Graham Bread

A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.

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A historical recipe

Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

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.

With this material two loaves or two dozen muffins can be made: One pint of water or milk, one of flour, one large pint of Graham, half a cupful of yeast, half a cupful of sugar, one teaspoonful of salt.
Have the milk or water blood warm, and add the yeast.
Sift the flour into a deep dish.
Add the milk and yeast, gradually, and beat until wholly smooth.
Set in a rather cool place (about sixty degrees) to rise over night.
In the morning add the salt and sugar and then the Graham, a little at a time, beating vigorously all the while.
When thoroughly beaten, turn into pans, and let it rise an hour in a temperature of from 90° to 100°.
Bake an hour.