Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Graham Bread
  Entire Wheat and White Flour Bread Third Bread  
CONTENTS · BIBLIOGRAPHIC RECORD

Graham Bread

2 cups hot liquid (water, or milk and water)
1/4 yeast cake dissolved in

1/4 cup lukewarm water
1/3 cup molasses
3 cups flour
21/2 teaspoons salt
3 cups Graham flour

Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid.


CONTENTS · BIBLIOGRAPHIC RECORD
  Entire Wheat and White Flour Bread Third Bread  
 
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