Graham Bread

This method calls for using equal parts of Graham and white flour. Bake and treat as you would ordinary white bread. The addition of white flour to the Graham prevents the bread from drying up. The recipe that follows is an example using a white bread recipe found online.

Ingredients

• 2 1/2 cups warm water
• 1 tablespoon active-dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 3 1/2 cups Graham flour
• 4 tablespoons unsalted butter

Directions

1. Combine the graham flour and bread flour.
2. Whisk together sugar, yeast, and 1/2 cup warm water in a small bowl.
3. Mix 3 1/2 cups flour and 2 cups warm water in a large bowl.
4. Add 1 cup flour to the water and flour mixture and mix.
5. Continue mixing the flour and water and slowly add the yeast mixture.
6. Mix until the dough comes together; add flour if needed.
7. Knead the dough for five minutes while slowly adding the butter, then shape into a ball.
8. Place the dough aside and let it rise until it doubles in size.
9. Divide the dough in two and place each half in a bread pan.
10. Let the dough rise until doubled in size.
11. Bake at 375 for about one hour.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021