Marie Paidar

Ingredients

• three cups of graham flour
• one cup of white flour
• one teaspoon of salt
• one-half cup of molasses
• one-half cups of warm water
• two tablespoons of butter
• one cup of milk that has been scalded
• three-fourths cup of sugar
• two cups of flour to the liquid
• one cup of floured raisins
• a tablespoon of sugar in a cup of lukewarm water
• a cup of lukewarm water
• one cake of yeast
• half full
• four tablespoons of butter
• four cups of flour
• salt

Directions

1. SOFT GRAHAM BREAD— Three cups of graham flour, one cup of white flour, one teaspoon of salt, one-half cup of molasses, or one- fourth cup of sugar, one cake of yeast, one and one-half cups of warm water, two tablespoons of butter. Dissolve the yeast with a little of the lukewarm water, mix with other ingredients and beat well. Cover and set in warm place. When the dough is light beat again and pour into bread pans, filling them half full. When light bake in moderate oven.

2. JULIA M. FARA.

3. CURRANT BREAD — Dissolve a cake of compressed yeast and a tablespoon of sugar in a cup of lukewarm water and one cup of milk that has been scalded and cooled. Cream three-fourths cup of sugar with four tablespoons of butter and add with two cups of flour to the liquid. Beat well. Cover and put in warm place to raise for about one and one-half hours. Add one cup of floured raisins and four cups of flour and one teaspoon of salt, knead lightly and place in a greased bowl to raise again for about an hour. Mold into loaves, and put into greased pans and let raise one hour. Beat an egg with a little warm water. Brush over loaves. Bake three-fourths of an hour.

Nutrition, whole recipe (rough)

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

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