Soft Graham Bread

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 3 cups graham flour
  • ¼ cup sugar
  • 1 cup white flour
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ¾ yeast cake
  • ½ cup molasses, or
  • cups warm water


Dissolve the yeast with a little of the lukewarm water, mix the other ingredients in the order given, and add sufficient luke-warm water to make a soft dough. Cover bowl and set in warm place. When the dough is light beat it and pour into the bread pans, filling them half full. When light, bake in a moderate oven.