cookbooks

Excellent "graham Bread" Recipe

Graham Bread Recipe:

History:
Graham bread, also known as whole wheat bread, is named after Sylvester Graham, a 19th-century health reformer. Graham promoted the consumption of whole grains and believed that a diet consisting of natural and wholesome foods would lead to improved health. His philosophy influenced the creation of graham flour, which is made by grinding the entire wheat grain, including the bran and germ. Graham bread quickly gained popularity for its nutty flavor and hearty texture, and it has been a staple in many households ever since.

Fun Facts:
- Graham flour is named after Sylvester Graham, but it was actually developed by a man named George Bassett in the early 19th century.
- Sylvester Graham believed that consuming white bread, which was popular at the time, was detrimental to health and promoted disease.
- Graham bread was often called "Brown Bread" or "Graham Crackers" in the 19th century.

Now, let's move on to the recipe:

Ingredients:
- 1/2 cup sweet cream
- 3-1/2 cups milk (scalded)
- 1 Fleischman yeast cake (dissolved in a little lukewarm milk)
- 3 tablespoons sugar
- 1 tablespoon salt
- 6 cups white bread flour
- 6 cups graham flour
- Soft butter, for brushing

Instructions:
1. At 6:30 AM, mix together 1/2 cup sweet cream and 3-1/2 cups of scalded milk in a quart measure.
2. Once the mixture is lukewarm, add the dissolved Fleischman yeast cake, 3 tablespoons sugar, and 1 tablespoon salt.
3. Add 3 cups each of white bread flour and graham flour to the mixture, totaling 6 cups or 1-1/2 quarts of flour. Mix well together.
4. Cover the mixture and let it rise in a warm place for a couple of hours until well-risen.
5. Stir the sponge down and add about 2-1/2 cups each of graham and white flour. The sponge for graham bread should be slightly less stiff than a sponge made from white flour.
6. Let the mixture rise again for about an hour or longer until light.
7. Stir down the sponge and turn it onto a well-floured board.
8. Knead the dough well and divide it into four portions. Mold each portion into a small, shapely loaf.
9. Brush the loaves with softened butter and place them in well-greased pans. Let them rise for about an hour until they are ready to be baked.
10. Preheat your oven to a moderately-hot temperature.
11. Bake the loaves for approximately 50 minutes or until they are golden brown. Graham bread should be particularly well-baked.
12. Once baked, remove the loaves from the oven and brush them with butter to create a crisp crust with a nutty flavor.

Fun Fact:
- Brushing the loaves with butter after baking is a traditional technique in making graham bread. It adds a delicious flavor and enhances the crust of the bread.

Variation:
- If sweet cream is not available, you can use one quart of scalded milk with one tablespoonful of butter for equally good results. When using milk with cream, there is no need to add any additional shortening to the bread.

Similar Recipe Dishes:
- Whole Wheat Sandwich Bread: This recipe uses whole wheat flour and follows a similar process to make a loaf of bread suitable for sandwiches.
- Multigrain Bread: Incorporate various whole grains, such as oats, flaxseeds, and quinoa, into your bread dough to create a hearty and nutritious loaf.
- Rye Bread: Rye bread is another traditional bread that is dense, flavorful, and often made with a combination of rye flour and white flour.
- Irish Soda Bread: This bread is made with baking soda instead of yeast, resulting in a quick and easy loaf with a dense texture and slightly tangy flavor.

Enjoy making and enjoying your homemade excellent graham bread!

Vote

1
2
3
4
5

Viewed 3387 times.


Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"zweibach"
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls