Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 79
Graham Bread
Оглавление2½ cups hot liquid (water, or milk and water)
⅓ cup molasses
1½ teaspoons salt
¼ yeast cake dissolved in
¼ cup lukewarm water
3 cups flour
3 cups Graham flour
Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded.
