Recipes > Breads > Graham Bread > Graham Bread

Graham Bread

Ingredients

• 1 cake of compressed yeast
• 4 tablespoons of light brown sugar or molasses
• 1 cup of lukewarm water
• 1 cup of milk
• 2 tablespoons of melted butter
• 4 cups of Graham flour
• 1 cup of white flour (sifted)
• 1 teaspoon of salt

Instructions

Dissolve compressed yeast and light brown sugar or molasses in lukewarm water and milk which has been scalded and cooled to lukewarm. Add melted butter, then Graham flour and white flour (sifted), adding flour gradually, and salt. Knead thoroughly, being sure to keep dough soft. Cover and set aside in a warm place to rise for about two hours. When double in bulk, turn out on kneading board, mold into loaves, and place in well-greased pans, cover and set to rise again, about one hour or until light. Bake one hour, in a slower oven than for white bread. If wanted for overnight use one-half cake of yeast and an extra half teaspoon of salt.

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Source

The International Jewish Cook Book (1919).