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Graham Bread (Mix three quarts Graham flour)

Mix three quarts Graham flour, one quart warm water, half pint yeast, a quarter-pint molasses, and one table-spoon salt, thoroughly; put in well-buttered pans, and leave in a warm place to rise, or let it rise over night at 60°. If left to rise slowly, let it remain in the bowl in which it was mixed, and unless very light when put in pans, let it stand fifteen or twenty minutes before putting in the oven.