"FRAU SCHMIDTS" EASILY-MADE GRAHAM BREAD
Should you care to have a couple of loaves of graham bread instead of all-wheat, take a generous cup of the above sponge before it is stiffened beyond a thick batter, and add one tablespoonful of brown sugar or molasses, stiffen with graham flour (not quite as stiff as when making wheat bread), rub butter or lard on top of dough, cover and set in a warm place to rise. When light, mold into one small loaf (never make graham bread into large loaves), place in oblong pan, cover, let stand until light, about 1½ hours, when it should have doubled in size; put in oven and bake thoroughly. When the loaf is taken from the oven, brush butter over the top. This keeps the crust moist.
If a wholesome loaf of "Corn Bread" is wished, use fine, yellow, granulated cornmeal to stiffen the sponge instead of graham flour; do not make dough too stiff.
WHOLE-WHEAT BREAD
- 1 pint boiling water.
- 1 pint sweet milk.
- ½ Fleischman's yeast cake dissolved in luke-warm water.
- ½ tablespoon salt.
- Flour.
When the milk and water are lukewarm add the yeast cake and salt. Then add enough whole wheat flour to make a thin batter. Let stand in a warm place three or four hours. Then stir in as much wheat flour (whole wheat) as can be stirred in well with a large spoon, and pour into well-greased pans. Let rise to double its bulk; then bake from three-fourths to one hour, according to the size of the loaves. This quantity makes three loaves.