Graham Bread
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups hot liquid (water, or milk and water)
1/4 yeast cake dissolved in
1/4 cup lukewarm water
 cup molasses
3 cups flour
1/2 teaspoons salt
3 cups Graham flour

Preparation

1 Sift Graham flour; discard remaining bran; set aside. 2 Add molasses and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. 3 Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Bread should not quite double its bulk during last rising.

About


This mixture may be baked in gem pans. If used for muffins, use two and one-half cups liquid.