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Show : GRAHAM BREAD i BY BERTHA E. SHAPLEIGH Cooking Authority for NEA Service and Columbia University. 1 pint milk or water. 1-2 yeast cake. 2 tablespoons lukewarm water, I 1-4 eup brown sugar or 2 tablespoon molasses, 2 teaspoons salt, 3 cups white flour, 3 cups graham flour. Make a dough with first Beven Ingredients, add graham flour and j enough more white flour (o knead. Knead slightly, and proceed as with j plain white loaf, baking in a moderate oven one nUT If an all graham, moist loaf is desired use all graham flour, and beat well, hut do not knead. Pour into greased pans and let . rise. Bake one. hour in a moderate oven (Cut this out and paste it In your cook book) I h V |