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Graham Bread. —For 4 loaves of bread take \% cups of good fresh yeast. Sift white flour and mix to rather a stiff sponge with moderately warm water, beat well; add the yeast and beat again; set in a warm place over night In the morning, when light, add salt, a heaping pint of sifted white flour, and then stiffen with graham, this being the first graham which is put into the bread, Allow it to rise again, and when light, mold into loaves, working as little as possible. When these have raised sufficiently, bake well in a moderately heated oven, If the stove be too hot when the bread is first put in, the crust forms too quickly and the inside of the loaf is apt to be moist and soggy,
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