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(German) - (Pennsylvania Germans)

At 6.30 A.M. place in a quart measure 1/2 cup of sweet cream and
3-1/2 cups of milk, after being scalded (1 quart all together). When
lukewarm, add 1 Fleischman yeast cake, dissolved in a little of the
luke warm milk, 3 tablespoonfuls sugar and 1 tablespoonful salt. Add 3
cups each of white bread flour and 3 cups of graham flour (in all 6
cups or 1-1/2 quarts of flour). Mix well together and stand in a warm
place, closely covered, a couple of hours, until well-risen. Then stir
sponge down and add about 2-1/2 cups each of graham and of white
flour. (Sponge for graham bread should not be quite as stiff as a
sponge prepared from white flour.) Set to rise again for an hour, or
longer; when light, stir down sponge and turn on to a well-floured
board. Knead well, divide into four portions, mold into four small,
shapely loaves, brush with soft butter, place in well-greased pans,
set to rise, and in about one hour they should be ready to put in a
moderately-hot oven. Bake about fifty minutes. Graham bread should be
particularly well-baked. Brush loaves, when baked, with butter, which
makes a crisp crust with a nutty flavor.
Should cream not be available, one quart of scalded milk, containing
one tablespoonful of butter, may be used with good results. If cream
be used with the milk, no shortening is required in the bread. Bread
is considered more wholesome when no shortening is used in its

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