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Soft Graham Bread

1 1/2 quarts graham flour 1 pint white flour 2 teaspoons salt 1 cake compressed yeast 3 cups warm water 1/2 cup molasses or 1/2 cup brown sugar and 1/4 cup honey 1 tablespoon butter Mix the ingredients in order given, adding sufficient warm water to make a soft dough. Beat the dough thoroughly and set in a warm place for about three hours, until it is light. Then beat again, and turn it into bread pans, filling them half full. When the bread is risen to about three-fourths the height of the pan, bake in a moderate oven from 45 minutes to an hour. Graham bread should not rise as much as white bread.