Graham and Corn Bread

Ingredients

• one-half cup brown sugar
• one-fourth cup hop yeast
• half pints sour milk
• half cup new orleans mo lasses
• two quarts graham flour
• one cup molasses
• one-half cup yeast
• one quart of tepid water is enough to make it soft as pound- cake batter
• 2 quarts indian meal
• 4 quarts milk
• 1 pint rye flour
• 3 cups corn meal
• 2 cups sour milk
• 1 cup molasses
• 2 cups flour
• 1 cup sweet milk
• a quart of warm water
• 80 bread- making
• half tea-spoons salt
• one common tin-loaf take a little more than a pint of the sponge
• two tea-spoons soda dissolved in a little hot water
• one quart
• 1 large table-spoon salt
• 1 tea-spoon soda
• 1 tea-spoon salt
• 82 yeast
• salt

Directions

1. it is very desirable that every family should have a constant supply of bread made of unbolted flour, or rye and Indian corn. Most persons find it palatable, and it promotes health. For these coarse breads, always add a little brown sugar or molasses, and the amount given in the recipes ma}7 be in- creased according to taste. They rise quicker and in a less warm atmosphere than without sweetening. A little lard or

2. Bread- Making.

3. butter improves bread or cakes made of Graham or Indian meal, rendering them light and tender. Graham rises rather more quickly than fine flour, and should not be allowed to rise quite as light. The fire should be steady and sufficient to complete the baking, and the oven hot when the bread is put in. A fresh blaze will burn the crust, while a steady tire will sweeten it. Graham bread bakes more slowly than fine-flour bread, and corn bread requires more time and a hotter oven than either. Use either yellow or white corn, ground coarse, for mush, and white, ground fine, for bread, etc. In cutting the latter while warm, hold the knife perpendicularly. Rye is said to absorb more moisture from the air than any other grain ; hence, all bread from this meal needs a longer applica- tion of heat, and keeps moister after being baked than that made from other grain.

4. GRAHAM BREAD— No. 1.

5. Take a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and one and a half tea-spoons salt; thicken the water with unbolted flour to a thin batter; acid sugar, salt and yeast, aud stir in more flour until quite stiff. In the morning add a small tea- spoon soda, and flour enough to make the batter stiff as can be stirred with a spoon; put it into pans and let rise again; then bake in even oveu, not too hot at first; keep warm while rising; smooth over the loaves with a spoon or knife dipped in water.

6. GRAHAM BREAD— No. 2.

7. This is an easy and a good way to provide loaves of Graham bread. When making common white bread set enough sponge at night to spare a little for a Graham loaf next morning. For one common tin-loaf take a little more than a pint of the sponge, add a table-spoon of sugar, and stir it thick with Graham flour. Stir well with a spoon, but do not knead it or it may be too hard and dry. Turn it into the butter pan, let it rise in a warm place, and bake it slowly for an hour or so longer. Of course several loaves may be made in this way,

8. Bread- Making.

9. setting a fine flour sponge at night, and stirring Graham flour into the whole. Most people will prefer this to loaves of undi- luted Graham bread. Unless you put in sugar or molasses, your Graham bread made with yeast is not half so sweet as Graham gems, especially if these are mixed with sweet milk, either new or skimmed. Many prefer to steam Graham loaves for an hour, and finish by baking about twenty minutes — to prevent a hard crust.

10. One and a half pints sour milk, half cup New Orleans mo lasses, a little salt, two tea-spoons soda dissolved in a little hot water, and as much Graham flour as can be stirred in with a spoon; pour in well-greased pan, put in oven as soon as mixed, and bake two hours,

11. GRAHAM BREAD— PROVIDENCE STYLE.

12. Two quarts Graham flour, one quart (small) white flour, one cup molasses, one-half cup yeast; sift only the white flour; one quart of tepid water is enough to make it soft as pound- cake batter.

13. INDIAN LOAF — BOSTON STYLE. — Miss M. Griswold.

14. \ cup molasses. \ cup yeast.

15. Heat the milk boiling hot; then turn it over the meal, scalding thoroughly ; when nearly cold add the }7east, molasses, salt, and rye flour; turn into a well greased iron kettle or deep tin, and let it rise for half an hour; bake for five hours, leav- in the tin over night; then heat in the morning, and turn out for breakfast smoking hot. Excellent.

16. GRAHAM BREAD— No. 3.

17. INDIAN BREAD — STEAMED. — M rs. Brooks.

18. Steam three hours.

Nutrition, whole recipe (rough)

Counts 8 of 11 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Sour Milk	1 cup (244ml) whole	149
Milk	1 cup (244ml) whole	149
Rye	1 slice (32g)	83
Corn	1/2 cup kernels (82g)	77
Molasses	1 tbsp (20g)	58
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Hop	not in our table	0
Water	not in our table	0
Cake	not in our table	0

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