BREAD. 325 



take Into consideration the fact that it is less trouble to make, being muc^ *nore 

 wholesome, and yielding a greater amount of nourishment. Some people who 

 are habitually constipated, only need unbolted wheat in some form once a day, 

 with plenty of fruit, to entirely obviate this difficulty. You want good, finely 

 ground Graham flour, and good yeast to begin with. Take your mixing bowl, 

 put into it two table-spoonfuls of any kind of molasses or brown sugar, a table- 

 spoonful of salt, a little over a pint of warm water, and yeast in the same pro- 

 portion that you would for white bread. We use the compressed yeast, and . 

 use a little less than 2 cents' worth to make 2 pie-pan loaves. Stir in Graham 

 flour to make a sponge and beat it a few minutes hard, then add a pint of white 

 flour, adding Graham to make it stiff enough to mould, taking care not to get 

 it too stiff. Better have to add a little flour in molding. Let it stand only long 

 enough to get quite light. Mold and put into pans, and when it is light, bake 

 in a moderate oven. Graham requires a few moments longer to bake thaa 

 white. All bread should be kept at a rather low but even temperature while 

 rising, away from drafts, as a higher temperature produces what is known 

 among chemists as false yeast, which is an advanced stage of fermentation or 

 decomposition, and is unwholesome." 



Remarks. — This last point, as to the temperature being too high, causes the 

 bread, or sponge, to become sour by over working, and would call for soda to 

 correct it whenever this occurs. I will give another wherein the sponge is set 

 with white flour, and also a small amount more added in the morning, which 

 some prefer to an all Graham. There is a caution, too, near its close, against a 

 too hot oven at the beginning, by which the crust is set so soon, the center of 

 of the loaf must necessarily be soggy, as it had not time to rise— because tight — 

 before it was bound down by the setting of the crust from the over-heat. But 

 if you ever find that your oven is too hot, see plan of covering the bread with 

 paper, as directed with the white bread at first given. I am unable to give the 

 proper credit for the origination of the following, but I know it will make a 

 nice bread if carefully done. 



Graham. Bread. — For 4 loaves of bread take \% cups of good fresh 

 yeast. Sift white flour and mix to rather a stiff sponge with moderately warm 

 water, beat well; add the yeast and beat again; set in a warm place over night. 

 In the morning, when light, add salt, a heaping pint of sifted white flour, and 

 then stiffen with graham, this being the first graham which is put into the bread. 

 Allow it to rise again, and when light, mold into loaves, working as little as pos- 

 sible. When these have raised sufficiently, bake well in a moderately heated 

 oven. If the stove be too hot when the bread is first put in, the crust forms too* 

 quickly and the inside of the loaf is apt to be moist and soggy, 



Graham Bread, One Loaf.— Wheat flour, 1 cup; Graham flour, 2 cups; 

 warm water, 1 cup; soda, IJ^ tea-spoonfuls, dissolved in water; yeast, % 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 tmd 



