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Graham Bread (Scald one and one-half cupfuls)

Scald one and one-half cupfuls of milk, turn into a large bowl and add one cupful of cold water, two tablespoonfuls of molasses and one teaspoonful of salt. Add to this mixture, which should be luke warm, one-third of a yeast cake dissolved in three tablespoonfuls of lukewarm water and sift in sufficient graham flour to make a drop batter. Beat hard until smooth, then set the bowl in a pan of warm water, cover closely and stand in a warm place until the batter is very light and filled with bubbles. Sift in more flour until you have a soft dough, then turn out on a wellfloured board and knead until the dough is very smooth to the touch and does not readily adhere to the board or hands. Return to the bowl, renew the hot water, cover as before and stand aside until the dough has fully doubled in bulk. Divide into two equal portions and knead each well until the air bubbles seem of uniform size; then mould into shape and place in a well greased pan. Brush the top with water and let stand until the dough begins to rise; then bake in moderate oven. Bake from fifty minutes to an hour.