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Graham Bread

1 cake compressed yeast 4 level tablespoons brown sugar 1 cup milk, scalded and cooled 1 cup lukewarm water 2 level tablespoons lard 4 cups graham flour 1 cup sifted white flour 1 teaspoon salt Dissolve the yeast and sugar (or molasses) in lukewarm liquid. Add lard (or butter), then flour, gradually, and last the salt. Knead thoroughly, being sure to keep the dough soft. Cover and set aside in a warm place to rise, for about two hours. When double in bulk, turn out on kneading board; mold into loaves; place in well-greased pans; cover and set to rise again for about one hour, or until light. Bake one hour, in a slower oven than for white bread.

If wanted for over night, use one half cake of yeast and an extra teaspoon of salt.