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Bread

Hot Water Bread

A simple bread made by mixing Graham flour with boiling water, rolled thin, cut into biscuits, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Hot Water Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Pour boiling water over Graham flour to make a stiff dough.

  2. Roll out the dough rather thin.

Shape and bake

  1. Cut into small biscuits.

  2. Place biscuits on a baking sheet, ensuring they do not touch each other.

  3. Bake in a 400°F (200°C) oven for 20 to 30 minutes.

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.

Explore the science

What each ingredient does

Graham flour
Provides the main structure once hydrated, forming the body of the biscuits.
Boiling water
Hydrates and partly cooks the starch, producing a stiff, workable dough.

“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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