Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Graham Bread

• 2 cups milk scalded
  ⅓ cup of molasses
  2 teaspoons salt
  ¼ yeast cake
  ¼ cup lukewarm water
  2 cups white flour
  4 cups graham flour

Mix milk, molasses and salt. When lukewarm add dissolved yeast cake, sifted white and graham flour. Beat well.

Let rise until almost double its bulk, beat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread,—loaves one and one quarter hours and biscuit thirty minutes.