Graham & Date Bread from the People’s Home Library 1906
Materials:
- 1 pint milk
- 1/3 c Porto Rico Molasses
- 1½ White Flour
- 3 c Graham Flour
- 1 tbsp salt
- ½ cake compressed yeast
- ¼ c lukewarm water
- 1 c dates
Utensils:
- Bread Mixer
- Spatula
- Baking Pan
- Bread Sieve
- Measuring Cup
- Measuring Spoon
- Knife
Scald the milk. Remove from the fire, cool and add molasses and salt. Pour into bread mixer, and when lukewarm, add the yeast dissolved in the warm water; sift in the white and graham flour, and beat well in the mixer. Set in a warm place to rise (about 68° fahr.) until it doubles its bulk. Bat again and place in greased bread pans. Let rise, and bake in a moderate oven. For the date bread, add the dates cut up in small pieces at the time of the second mixing or beating. Part English walnuts and part dates may be used for this bread, which is very nice for school sandwiches. Bake one hour in a moderate oven. Remove from the pans and set on the bread sieve to cool without covering. This recipe will make two loaves. All measurements level and flour sifted before measuring.
Old Recipe Book 