Graham Bread Recipe

Half a pint of milk, half a pint of water, a pint and a half of white

flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid

water. Scald the milk and add the half pint of boiling water, set away

to cool. Put the flour into the bread pan, add milk and water when

lukewarm and the dissolved yeast; beat well. In the morning add half a

cup of Porto Rico molasses and Graham flour enough to knead well, let it

rise for three hours, knead again, make into loaves and set in a warm

place to rise. When light bake in a moderate oven nearly an hour.

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