Best Graham Bread Little House Recipes
MY GRAMMA'S GRAHAM BREAD
This recipe is from my dear gramma and written in her own handwriting. She's been gone since I was in high-school and so it's near and dear to my heart. The original recipe states "no eggs or lard". Lard you say???? Is that something that you buy in the store.?? ETA...since some aren't able to find graham flour too readily. There is a recipe on Zaar for a sub...Recipe #377353.
Provided by CoffeeB
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Mix altogether and let stand 1 hour.
- Pour batter into 2 9x5 inch loaf pans.
- Bake for 1 hour at 350 degrees.
Nutrition Facts : Calories 1914.5, Fat 6.2, SaturatedFat 2.3, Cholesterol 12.2, Sodium 2266.6, Carbohydrate 441.5, Fiber 18.3, Sugar 234.3, Protein 39
GRAHAM BREAD (LITTLE HOUSE)
Graham bread (named after Sylvester Graham) is bread made with both white and brown wheat. It requires minimal kneading, but it's also slow to rise. Instead of sugar, this bread uses molasses to feed the yeast. This recipe came from "The Little House Cookbook" by Barbara M Walker, and was served at the church's New England Supper in "Little Town in the Prairie."
Provided by Sascha
Categories Yeast Breads
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, crumble yeast into 1/4 cup bloodwarm water. Let soak for 5 minutes.
- Meanwhile in a large bowl, combine flours and salt, and make a wide, deep well in the center.
- To the yeast add molasses and 2 cups of bloodwarm water and stir. Piour this liquid into the well and stir around and around at the center. Gradually the batter will thicken into a stiff dough.
- When all the flour is mixed in, dust the dough mass with an extra handful of flour so it no longer sticks to the bowl. Cover with a dish towel and set to rise at room temperature (68 degrees F) for about 2 hours, until doubled in bulk.
- With a floured fist, punch the dough down and turn it onto a floured board. Knead a few times, then pull into a rope and cut in half with a knife. Flatten each half into a rectangle and roll up like a jelly roll.
- Grease loaf pans with drippings. Turn loaves to grease them as you put them into pans. Cover, and set to rise for another 2 hours.
- Preheat oven to 350 degrees F. Bake the loaves about 40 minutes, then remove bread from pans. Return loaves to the oven rack to bake 10 minutes more. Cool well. Slicing will be easiest next day.
Nutrition Facts : Calories 463.6, Fat 1.9, SaturatedFat 0.3, Sodium 785.2, Carbohydrate 100.3, Fiber 10.9, Sugar 8.2, Protein 15.3
GRANDMA'S BROWN BREAD (GRAHAM BREAD)
A very old-fashioned basic quick bread using graham (or whole wheat) flour. My Grandma made it at all holidays... hence the name. She was born in the mid 1880's and probably learned the recipe from her own mother. I had to write it down by standing at her elbow as she made it! Since there is no shortening in this recipe... I recommend whole milk... but skim also works. Make sure to use baking soda... NOT baking powder. Bread is moist, dense, and flavorful.
Provided by Chef Come Lately
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F.
- Grease medium sized loaf pan.
- Mix dry ingredients together.
- Add wet ingredients to dry.
- Fold in nuts if desired.
- Batter will be thick.
- Bake in very slow 300 degree oven for about 55-60 minutes. Test near center with wooden skewer.
- Serve warm or room temperature with butter or your favorite spread. Or alone with a cuppa tea!
- Thanks Grandma!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love