GRAHAM YEAST BREAD

MRS. J. M. OTIS.

Prepare a batter as for fine flour bread (see Mrs. Otis' rule for making bread), using the same proportion of yeast to the water. When light, add one spoon of sugar for each quart of water, and mix sufficiently stiff to knead, but not so stiff as for fine flour bread; let it stand to rise. When light, knead and let rise again. When again light, knead, divide and put into pans for baking. Let it rise again in the pans. Graham bread requires to be baked a little longer and more slowly than fine flour bread.