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Graham Bread, One Loaf. —Wheat flour, 1 cup; Graham flour, 2 cups; warm water, 1 cup; soda, X% tea-spoonfuls, dissolved in water; yeast, }4 CUP". molasses, % cup; salt, 1 tea-spoonful. Stir with a spoon, let it rise once, and bake very slowly about 1 hour, or a little longer, as needed.
Graham Bread with Soda, Started after Breakfast for Dinner, Baked or Steamed. —Graham bread that can be started after breakfast and
baked before dinner, is made of 1% pts. of sour milk; 2 scant tea-spoonfuls of eoda, dissolved in a little hot water; 1/2 cup of New Orleans molasses; 1 teaspoonful of salt; and as much Graham flour as can be stirred in with a spoon. Grease a large bread tin very evenly, as the molasses in the bread renders it liable to stick, put into the oven and bake 2 hours. Have the oven hot when the bread is put in, and toward the last half of the last hour let it cool gradually. Or, this bread may be
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