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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is from an old Pillsbury cookbook that is falling apart. I don't have the front cover and part of the pages are torn. So, I'm going to share these before the book is completely destroyed. Ingredients:
4 cups graham flour |
3 1/2 cups pillsbury's best |
2 tbs molasses |
3 cups lukewarm milk |
1 cake yeast |
1 heaping tsp salt |
2 tbs brown sugar |
1/2 tsp soda |
2 tbs butter |
1/2 cup lukewarm water |
Directions:
1. Sift together the flours, brown sugar and salt, then rub in the butter. Add the molasses with the soda dissolved in it. Next add the lukewarm milk and lastly the yeast dissolved in the lukewarm water.
2. Knead the dough well for twenty minutes and set it to rise covered up. After rising form it into two loaves, put them into pans and let them rise again.
3. Graham bread requires longer to rise than white flour bread. Bake in a moderately hot oven for an hour and quarter.
4. If graham bread is baked too quickly it is apt to become doughy in the center.
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