Graham Bread (so Called) RecipeTagged in Bread
To prepare this Graham Bread (So Called) Recipe, first dissolve the yeast in 1-1/2 tablespoons water, add the warm liquid, the salt, the sugar, and the fat, and mix well. Add the flour (reserving a small handful for the board), and mix into a dough. Knead until elastic to the touch (about 8 minutes or more). Put into an oiled bowl, cover, let rise and finish the same as for wheat bread.
Take one-half of the Graham bread dough after it has risen and has been worked down the second time. Add 3 tablespoons warm molasses and 1/4 cup scalded and warm rich cream (or 2 tablespoons melted vegetable fat and 2 tablespoons canned milk) and work into the dough until absorbed. Add 2 cups bran and work into the dough by folding it over and over until blended. Cover and let stand until it begins to rise again (about 20 minutes); then roll out to 1/2 inch thickness, cut with a biscuit cutter, lay in an oiled baking pan, let rise about half again their original size and bake in a medium oven.
- 1 quart warm water
- 1 cake compressed yeast
- 1-? tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons melted vegetable fat
- 1-? quarts entire wheat flour
- 1-? quarts white bread flour
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