Soft Graham Bread

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 3 cups graham flour
  • ¼ cup sugar
  • 1 cup


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.