For two loaves use one quart of flour, one quart of graham, half a cupful of molasses, half of a two-cent yeast cake or half a cupful of liquid yeast, a level table-spoonful of salt, and about seven-eighths of a quart of warm water✪ Graham Bread. BREAD, ROLLS, AND MUFFINS. 785 Sift the flour aiid graham into a bowl. Turn the bran into the bowl also. Then add the salt, water, yeast, and molasses. Beat well with the hand for twenty minutes or half an hour ; cover the bowl, and let the dough rise over night. In the morning shape it into two loaves, and let it rise in the pans to nearly double its size. Bake in a moderate oven for one hour and a half. Or, half the dough may be put into a bread-pan, and the other half be made into rolls. The rolls should be put into a French roll-pan. When they have risen to fully double their size, bake in a moderately quick oven for three-quarters of an hour. This bread is mixed so soft that the dough cannot be moulded into shape. It takes the form of the pans in which it is baked. The success of graham bread depends largely upon thorough beating and baking. * Buttermilk Bread. When buttermilk can be obtained conveniently, a deli- cious kind of bread may be made. For three good-sized loaves use one quart of sour buttermilk, one generous table-spoonful of sugar, one level table-spoonful of salt, three table-spoonfuls of butter, one teaspoonful of soda, and two quarts and three-quarters of flour✪ Buttermilk Bread. Heat the buttermilk to the boiling-point, stirring it frequently to prevent curdling. Put the sugar in a large bowl, and pour the hot milk on it. Now gradually sift into this mixture one quart of flour, stirring all the while. Beat well ; then cover, and let it stand in a warm room over night, — say from 9.30 P. M. to 6.30 A. M. In the morning dissolve the soda in three table-spoon- fuls of water, and add it to the batter, together with the salt and the butter, melted. Beat thoroughly ; then grad- ually beat in the remainder of the flour, reserving, how- ever, half a cupful for kneading. 786 MISS PARLOA'S KITCHEN COMPANION. Sprinkle the board with flour, and, turning the dough upon it, knead for fifteen or twenty minutes. Divide into three parts, and shape into loaves. Place in but- tered pans, and put into the oven im mediately. Bake for one hour. * Pulled Bread. In England this kind of bread is served with the cheese course of a dinner. It is also delicious with cof- fee or chocolate at luncheon. To make it, divide one of the loaves of water bread into eight equal parts. Roll these pieces into strands the length of the bread-pan, and, placing the strands close together, pinch them into one piece of dough at one end. Now braid the strands, as if they were pieces of ribbon or tape. Press the braided mass until it is about the size of the pan, and then put it into the pan. Let it rise, and then bake it the same as the other loaves. Let it stand ten or fifteen minutes after it comes from the oven ; then tear it apart in long thin pieces. Spread these in a large dripping- pan or upon a tin sheet, and bake in a very hot oven until brown and crisp. It will take about a quarter of an hour. Serve hot.

AI-modernized reading of the original text

For two loaves use one quart of flour, one quart of graham, half a cupful of molasses, half of a two-cent yeast cake or half a cupful of liquid yeast, a level table-spoonful of salt, and about seven-eighths of a quart of warm water. Sift the flour and graham into a bowl. Turn the bran into the bowl also. Then add the salt, water, yeast, and molasses. Beat well with the hand for twenty minutes or half an hour ; cover the bowl, and let the dough rise over night. In the morning shape it into two loaves, and let it rise in the pans to nearly double its size. Bake in a moderate oven for one hour and a half. Or, half the dough may be put into a bread-pan, and the other half be made into rolls. The rolls should be put into a French roll-pan. When they have risen to fully double their size, bake in a moderately quick oven for three-quarters of an hour. This bread is mixed so soft that the dough cannot be moulded into shape. It takes the form of the pans in which it is baked. The success of graham bread depends largely upon thorough beating and baking. * Buttermilk Bread. When buttermilk can be obtained conveniently, a delicious kind of bread may be made. For three good-sized loaves use one quart of sour buttermilk, one generous table-spoonful of sugar, one level table-spoonful of salt, three table-spoonfuls of butter, one teaspoonful of soda, and two quarts and three-quarters of flour. Heat the buttermilk to the boiling-point, stirring it frequently to prevent curdling. Put the sugar in a large bowl, and pour the hot milk on it. Now gradually sift into this mixture one quart of flour, stirring all the while. Beat well ; then cover, and let it stand in a warm room over night, — say from 9.30 P. M. to 6.30 A. M. In the morning dissolve the soda in three table-spoonfuls of water, and add it to the batter, together with the salt and the butter, melted. Beat thoroughly ; then gradually beat in the remainder of the flour, reserving, however, half a cupful for kneading. Sprinkle the board with flour, and, turning the dough upon it, knead for fifteen or twenty minutes. Divide into three parts, and shape into loaves. Place in buttered pans, and put into the oven immediately. Bake for one hour. * Pulled Bread. In England this kind of bread is served with the cheese course of a dinner. It is also delicious with coffee or chocolate at luncheon. To make it, divide one of the loaves of water bread into eight equal parts. Roll these pieces into strands the length of the bread-pan, and, placing the strands close together, pinch them into one piece of dough at one end. Now braid the strands, as if they were pieces of ribbon or tape. Press the braided mass until it is about the size of the pan, and then put it into the pan. Let it rise, and then bake it the same as the other loaves. Let it stand ten or fifteen minutes after it comes from the oven ; then tear it apart in long thin pieces. Spread these in a large dripping-pan or upon a tin sheet, and bake in a very hot oven until brown and crisp. It will take about a quarter of an hour. Serve hot.

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