Graham Bread

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Warm together butter and molasses till the butter is quite dissolved.
  2. Add to it bicarbonate of soda, previously dissolved in a short half pint of tepid water with half a teaspoonful of salt.
  3. Stir this with a delicately clean wooden spoon into half a pint of ordinary white bread dough.
  4. Working into it then enough Graham flour to produce a very thin dough.
  5. Turn it into a buttered pan.
  6. Let it rise till quite even with the top of the pan (which should only have been half full).
  7. Bake from one hour to one and a quarter hours in a moderate oven.
Original Text · last edited 4 days ago
Graham Bread.—Warm together 1½oz. to 2oz. of butter and 2oz. to 3oz. of molasses till the butter is quite dissolved; now add to it half a teaspoonful of bicarbonate of soda, previously dissolved in a short half pint of tepid water with half a teaspoonful of salt; then stir this with a delicately clean wooden spoon into half a pint of ordinary white bread dough, working into it then enough Graham flour to produce a very thin dough. Turn it into a buttered pan, and let it rise till quite even with the top of the pan (which should only have been half full), and bake from one hour to one and a quarter hours in a moderate oven.
Notes
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