Graham Bread
A Standing article on the bill of fare of most hotels. 2 pounds of graham flour, not sifted. 1 pound of white flour. 1 1/2 pints of warm water. 1/2 pint of yeast. (1 cup). 1 teaspoonful of salt.
Commence 7 or 8 hours before time to bake. Mix the yeast and water together; strain them into the graham. It makes a stiff batter. That is the sponge. Let it stand in a moderately warm place about 4 hours. Then add the white flour, knead and pound the dough. Very slightly grease the pan it was started in, place the lump of dough in it, brush that over-no matter how slightly-with the butter brush and set to rise 2 hours more. Then make into loaves, rise and bake.
Graham dough rises faster than white, and after being made into loaves should not be a lowed to rise or proof too much, lest it be too crumbly to slice well. The bakers usually bake these in round moulds. Taking fine French rolls for the standard, graham rolls enjoy a degree of popularity in hotel service averaging about three to five They are more difficult to make-or at least to bake-and a fine graham roll is not to be met with everywhere. They don't all know how to make them as nice as these.