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Graham Flour Bread

Mix six breakfast cupfuls of Graham flour with a little sugar and salt, half a cupful of yeast, and work to a dough, adding a pint of scalded milk (cool), and make a little softer than white bread. Raise till light and then stir down, pour it into well-greased pans, or, if stiff enough, shape into loaves, let it rise again and bake a little longer in a slightly cooler oven than that used for white bread. Graham flour rises more quickly than white bread.