The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

GRAHAM BREAD

• 2 quarts Gold Medal Graham Flour,
• 2 cups potato water,
• 1 yeast cake,
• 1 quart Gold Medal Flour,
• 1 tablespoonful salt,
• 1 small cup molasses or sugar,
• 1 tablespoonful melted lard.

Dissolve yeast cake in lukewarm water. Mix all ingredients into as stiff a dough as can be stirred with a spoon, adding lukewarm water to make it the proper consistency. Let it stand over night. In the morning stir it down with a spoon thoroughly. Have bread tins greased. Fill each one about ½ full and let rise to the top of the pans. Bake in moderate oven 1 hour for good-sized loaves.