Evening Republican, Volume 20, Number 7, Rensselaer, Jasper County, 8 January 1916 — GRAHAM BREAD WORTH WHILE [ARTICLE]

GRAHAM BREAD WORTH WHILE

Directions for Making Appetizing and Wholesome Food That Should Be More Widely Used. One cake yeast, one cupful milk, Bcalded and cooled, four tablespoonfuls light brown sugar or molasses, one cupful lukewarm water, two tablespoonfuls lard or butter, melted, four cupfuls graham flour,- one cupful sifted white flour, one teaspoonful salt. Dissolve yeast and sugar, or molasges, in lukewarm liquid. Add lard or barter, then flour gradually, or enough to make a dough that can be handled, and the salt. Knead thoroughly, be ing sure to keep dough soft. Cover and set aside in a warm place to ris6 for aboqt two hours. When double in bulk, turn out oil kneading board, mold into loaves and place in well-greased pans, cover and set to rise again—about one hour, or until light. Bake one hour in a slower oven than for white bread. If wanted for over night, use on& half cake of yeast and an extra halfteaspoonful salt.