The mixture should be so stiff, that
the spoon moves with difficulty. Bake in two loaves for an hour or an hour
and a quarter, graham requiring longer baking than wheat.
If no sponge can be spared, make as follows: One pint of milk or water;
half a cup of sugar or molasses; half a cup of yeast; one teaspoonful of
salt; one cup of wheat flour; two cups of graham. Warm the milk or water;
add the yeast and other ingredients, and then the flour; and set in a cool
place--about 60 deg. Fahrenheit--over-night, graham bread souring more easily
than wheat. Early in the morning stir well; put into two deep,
well-greased pans; let it rise an hour in a warm place, and bake one
hour.
GRAHAM MUFFINS.
These are made by the same rule as the bread. Fill the muffin-pans
two-thirds full; let them rise till even with the top of the pans, which
will take about an hour; and bake in a quick oven twenty minutes. To make
them a little nicer, a large spoonful of melted butter may be added, and
two beaten eggs. This will require longer to rise, as butter clogs the
air-cells, and makes the working of the yeast slower. The quantities given
for bread will make two dozen muffins.
RYE BREAD.
This bread is made by nearly the same rule as the graham, either using
wheat sponge, or setting one over-night, but is kneaded slightly.
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