EXCELLENT “GRAHAM BREAD”

At 6.30 A.M. place in a quart measure 1/2 cup of sweet cream and 3-1/2 cups of milk, after being scalded (1 quart all together).  When lukewarm, add 1 Fleischman yeast cake, dissolved in a little of the luke warm milk, 3 tablespoonfuls sugar and 1 tablespoonful salt.  Add 3 cups each of white bread flour and 3 cups of graham flour (in all 6 cups or 1-1/2 quarts of flour).  Mix well together and stand in a warm place, closely covered, a couple of hours, until well-risen.  Then stir sponge down and add about 2-1/2 cups each of graham and of white flour. (Sponge for graham bread should not be quite as stiff as a sponge prepared from white flour.) Set to rise again for an hour, or longer; when light, stir down sponge and turn on to a well-floured board.  Knead well, divide into four portions, mold into four small, shapely loaves, brush with soft butter, place in well-greased pans, set to rise, and in about one hour they should be ready to put in a moderately-hot oven.  Bake about fifty minutes.  Graham bread should be particularly well-baked.  Brush loaves, when baked, with butter, which makes a crisp crust with a nutty flavor.

Should cream not be available, one quart of scalded milk, containing one tablespoonful of butter, may be used with good results.  If cream be used with the milk, no shortening is required in the bread.  Bread is considered more wholesome when no shortening is used in its preparation.

GRAHAM BREAD (AN OLD RECIPE)

2 cups sour milk 2 cups sweet milk or water. 1 teaspoon soda (Salaratus) Graham flour. 1/2 cup molasses. 1 tablespoonful melted butter.  Pinch of salt.

Stiffen about as thick as ordinary molasses cake.  Bake at once.

“MARY’S” RECIPE FOR WHEAT BREAD

1 cup sweet milk (scalded). 1 cup cold water. 1 cake Fleischman’s yeast
  (dissolved in a small quantity of luke-warm water).
1-1/2 teaspoonfuls sugar. 1 rounded teaspoonful salt. 1 tablespoonful butter.  Flour, about 1-1/2 quarts.

This makes good bread and, as bread is apt to chill if set over night in a cold kitchen, or sour if allowed to stand over night in summer, set this sponge early in the morning.  Stiffen with flour and knead about 25 minutes; place the dough in a covered bowl in a warm place to rise about two hours and when well-risen and light, knead and stand one hour.  Then mold into shapely loaves, place in pans, brush tops of loaves with melted butter, and when doubled in bulk, in about 45 minutes put in an oven which is so hot you can hold your hand in only while you count thirty, or if a little flour browns in the oven in about six minutes, it is hot enough for bread.  The oven should be hot enough to brown the bread slightly five minutes after being put in.  Medium-sized loaves of bread require from 3/4 of an hour to one hour to