Bread: Graham
Graham Bread. 1 quart Graham flour, 1 quart white flour, 1 yeast cake, 1½ teaspoonfuls salt, 1 cupful brown sugar, 1 quart milk.
BREAD Scald the milk and pour it over the sugar and salt; when lukewarm, stir in the flour and the yeast, which has been dissolved in warm water. Beat hard and let it rise in the pan till spongy. This is a dough which is not stiff enough to knead; it simply requires a thorough stirring and beating. Put it into greased pans, raise, and bake in an oven which is hot at first, but cool during the later part of the baking process. This dough may be used to drop into greased gem pans and bake as muffins.
Rye Bread. 2 quarts rye flour, 1 quart wheat flour, 1 yeast cake, 3 pints warm water, 2 teaspoonfuls salt, 3 tablespoonfuls sugar.
Sift the flour with the sugar and salt, stir in the warm water and dissolved yeast. When thoroughly mixed, begin to work it with your hands; it will be sticky, but the dough must be kept very soft. When thoroughly beaten, pour it into wellbuttered pans and set it in a warm place. Let it rise to twice its bulk and bake an hour in an oven which is a little slower than for white bread.
Rub the crust over with butter to soften it as soon as it is taken from the oven. • Cornmeal Bread. 2 cupfuls flour, cupful cornmeal, 2 cupfuls milk, 2 cupfuls water, 1 teaspoonful salt, 1 yeast cake.
Put the milk and water in a double boiler, and let it get scalding hot; then stir in the cornmeal and allow it to cook slowly for half an hour. Pour it into a bread raiser and when lukewarm add the salt and yeast. Gradually beat in the flour.