Tuesday, November 11, 2008

Fredricksburg Graham Bread (Grandma Velma Glenn's)

2 T. yeast
1/2 cup warm water
2 T. shortening
1/2 cup brown sugar
1 T. salt
1/3 cup molasses
2 cups cooled, scalded milk
4 cups whole wheat flour
1 egg, well beaten
3 to 3 1/2 cups white flour

I also add:
1 1/2 T. dough enhancer
2 T. gluten

Dissolve yeast in warm water. In bowl combine shortening, brown sugar, salt, molasses, scalded milk, whole wheat flour, dough enhancer, and gluten. Mix well. Stir in egg and yeast. Mix for 5 minutes.

Add white flour to make a stiff dough. Knead 5-7 minutes. Place in greased bowl. Let rise for one and a half hours. Make into loaves and place in greased pans. Let rise for about 40 minutes. Bake at 350 degrees for 35 minutes.

Makes three pans that are 7.5" x 3.5".

The dough enhancer and gluten are not necessary, but I find that they improve the texture of the bread. I have found them at Macey's grocery store.

This recipe can also be used for white bread. Use white sugar instead of brown. Use light Karo syrup in place of molasses. Use all white flour.

No comments: