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Graham Bread

Graham Bread

  2 cups hot liquid
(water, or milk and water)
1/3 cup molasses
2? teaspoons salt
? yeast cake dissolved in
? cup lukewarm water
3 cups flour
3 cups Graham flour
  To prepare this Graham Bread Recipe 1, first add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans. The bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid.


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