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Graham Bread

A yeast bread made with Graham and lard, baked into loaves or rolls.

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Graham Bread

Ingredients

Directions

Make the sponge

  1. Combine half cup of yeast, pint of warm milk or water, and flour enough to make a thin batter. Let it rise overnight.

Make the Graham dough

  1. In the morning, stir in half a cup of sugar, salt, teaspoonful of saleratus dissolved in water, and Graham enough to make a very stiff batter.

  2. Beat all the ingredients thoroughly into the sponge before adding the Graham.

  3. Stir in the Graham a little at a time, beating well.

Bake

  1. Shape into loaves and bake for an hour and a half. The oven should not be so hot as for white bread.

Nutrition, whole recipe (rough)

697Calories
19 gProtein
19 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lard1 tbsp (12.8g)115
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + breadtop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Causes the sponge to rise, giving the bread its light, airy texture.
Graham flour (in the method)
Provides the bulk of the dough and a hearty, wholesome texture.
Eggs
Add structure and richness to the dough as they set during baking.
Lard
Adds fat, which tenderises the crumb and softens the texture.
Sugar
Feeds the yeast and adds sweetness and gentle browning.

The step that matters

Stirring in the Graham flour. Adding the coarse Graham flour a little at a time and beating well lets it hydrate and develop gluten evenly. Adding it all at once can leave dry pockets and a dense, uneven crumb.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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