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The 1918 Fanny Farmer Cookbook
4
5
Graham Bread
cups hot liquid
water, or milk and
water)
2
(
1
/4 yeast cake
dissolved in
/4 cup lukewarm
water
/3 cup molasses
cups flour
1/2 teaspoons salt
1
1
2
3
3
cups Graham
flour
Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham
should be discarded. If used for muffins, use two and one−half cups liquid.
flour
4
6
Third Bread
2
cups lukewarm
water
1
cup rye flour
1
yeast cake
1
cup granulated
corn meal
/2 tablespoon salt
/2 cup molasses
1
1
3
cups flour
Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape,
rise again, and bake as Entire Wheat Bread.
let
4
7
Rolled Oats Bread
2
cups boiling
water
1
/2 yeast cake
dissolved in
/2 cup molasses
/2 cup lukewarm
water
/2 tablespoon salt
1
1
1
1
cup rolled oats
Chapter IV − BREAD AND BREAD MAKING
62
Page
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