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and use a little less than 2 cents' worth to make 2 pie-pan loaves. Stir in Graham flour to make a sponge and beat it a few minutes hard, then add a pint of white flour, adding Graham to make it stiff enough to mould, taking care not to get it too stiff. Better have to add a little flour in molding. Let it stand only long enough to get quite light. Mold and put into pans, and when it is light, bake in a moderate oven. Graham requires a few moments longer to bake than white. All bread should be kept at a rather low but even temperature while rising, away from drafts, as a higher temperature produces what is known among chemists as false yeast, which is an advanced stage of fermentation or decomposition, and is unwholesome. "
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