{"id":3902,"slug":"graham-bread","title":"GRAHAM BREAD","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["4 cups boiling water.","2 tablespoons sugar.","1 tablespoon salt.","2 tablespoons Cottolene.","1 yeast cake dissolved in","1/2 cup lukewarm water.","8 cups Graham flour.","6 cups white flour."],"ingredients_norm":["boiling water","sugar","salt","shortening","yeast cake dissolved","lukewarm water","graham flour","white flour"],"steps":["Put sugar, salt and Cottolene in large mixing bowl.","Pour on boiling water; when lukewarm add dissolved yeast cake.","Sift together Graham and white flour, reserving one cup white flour for kneading.","Add flour gradually to water mixture, stirring constantly; beat as mixture becomes stiff.","Turn on a well-floured board and knead until dough is smooth and elastic.","Return dough to bowl, cover and set to rise in a warm place.","When dough has doubled its bulk, cut it down with a knife without removing from bowl; cover and set to rise again.","When double in bulk, knead slightly, weigh dough and divide into one-pound loaves.","Shape loaves, place two loaves in each well-greased, brick-shaped bread pan, brush between loaves with melted Cottolene. (There will be six loaves.)","Cover and set to rise; when light, bake one hour in a \"bread oven.\""],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"There will be six loaves.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:155","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"92fb2b3d0ec942bb1d998dfd406746d8dca97b6f7eb3cb883b0a5d96b2cf9a3f","created_at":"2026-08-02T15:46:47Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/graham-bread"}