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GRAHAM
BREADS
 GRAHAM
BREAD, WITH BAKING POWDER |
| GRAHAM
BREAD |
| UNFERMENTED
GRAHAM BREAD |
| VIRGINIA
BROWN BREAD |
| STEAMED
BROWN BREAD |
| OTHER
RECIPES FOR DESSERTS, COOKIES, CAKES & MORE |
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GRAHAM
BREAD, WITH BAKING POWDER
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1½ cups flour
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1½ cups graham flour
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4 teaspoons Baking Powder
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1 teaspoon salt
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1 tablespoon shortening
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1 egg
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1½ cups liquid (½
water and ½ milk)
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2 tablespoons sugar or molasses
Preparation:
Mix flour, graham flour,
baking powder and salt together; rub in shortening; beat egg and add with
sugar or molasses to liquid; stir into dry mixture and beat well; add more
milk if necessary to make a drop batter.
Put into greased loaf pan,
smooth with knife dipped in cold water.
Bake about one hour in moderate
oven. |
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GRAHAM
BREAD
One cup of wheat flour, one-half
cup of molasses, one-half cup of good yeast, one teaspoon of salt, one
pint of warm water; add sufficient Graham flour to make the dough as stiff
as can be stirred with a strong spoon; this is to be mixed at night; in
the morning, add one teaspoon of soda, dissolved in a little water; mix
well, and pour into two medium-sized pans; they will be about half full;
let it stand in a warm place until it rises to the top of the pans, then
bake one hour in a pretty hot oven.
This should be covered about
twenty minutes when first put into the oven with a thick brown paper, or
an old tin cover; it prevents the upper crust hardening before the loaf
is well-risen. If these directions are correctly followed the bread will
not be heavy or sodden, as it has been tried for years and never failed. |
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UNFERMENTED
GRAHAM BREAD
Stir together three heaping
teaspoons of baking powder, three cups of Graham flour and one cup of white
flour; then add a large teaspoon of salt and half a cup of sugar. Mix all
thoroughly with milk or water into as stiff a batter as can be stirred
with a spoon. If water is used, a lump of butter as large as a walnut may
be melted and stirred into it. Bake immediately in well-greased pans. |
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VIRGINIA
BROWN BREAD
One pint of corn meal; pour
over enough boiling water to thoroughly scald it; when cool add one pint
of light, white bread sponge, mix well together, add one cup of molasses,
and Graham flour enough to mold; this will make two loaves; when light,
bake in a moderate oven one and a half hours. |
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STEAMED
BROWN BREAD
One cup of white flour, two
of Graham flour, two of Indian meal, one teaspoon of soda, one cup of molasses,
three and a half cups of milk, a little salt. Beat well and steam for four
hours. This is for sour milk; when sweet milk is used, use baking powder
in place of soda.
This is improved by setting
it into the oven fifteen minutes after it is slipped from the mold. To
be eaten warm with butter. Most excellent. |
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