Graham Bread
A dish that gets its character from sugar and cottolene.
contains gluten
Ingredients
US
Metric
- 950 ml boiling water
- 30 ml sugar
- 15 ml salt
- 30 ml Cottolene
- 1 yeast cake dissolved in
- 120 ml lukewarm water
- 1890 ml Graham flour
- 1420 ml white flour
Steps
- PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on boiling water; when lukewarm add dissolved yeast cake. Sift together Graham and white flour, reserving one cup white flour for kneading. Add flour gradually to water mixture, stirring constantly; beat as mixture becomes stiff. Turn on a well-floured board and knead until dough is smooth and elastic. Return dough to bowl, cover and set to rise in a warm place. When dough has doubled its bulk, cut it down with a knife without removing from bowl; cover and set to rise again. When double in bulk, knead slightly, weigh dough and divide into one-pound loaves. Shape loaves, place two loaves in each well-greased, brick-shaped bread pan, brush between loaves with melted Cottolene. (There will be six loaves.) Cover and set to rise; when light, bake one hour in a "bread oven."
This is a variation — Gutenberg edition. Base recipe: Graham Bread →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 451 |
|---|---|
| Protein | 26.4 g |
| Fat | 1.3 g |
| Carbs | 80.2 g |
| Fiber | 2.8 g |
| Sodium | 952 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States