Graham Bread 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
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Mix flours, baking soda, and salt. In a small bowl, stir buttermilk and brown sugar until brown sugar dissolves. Stir into flour mixture just until moistened. Stir in currants. Pour into two greased and floured 6 x 3 x 2-inch loaf pans. Bake for 25 to 30 minutes. Remove from pans and cool on wire racks.
Nutrition Facts : Nutritional Facts Serves
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!
GRAHAM ROLLS
In the course of catching up with a friend I hadn't seen for well over 10 years, she requested this recipe that she had remembered me making. That's a true testament to the appeal of these rolls. Graham crackers are an unusual ingredient that add terrific taste and texture.
Provided by Taste of Home
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, egg, 1 cup cracker crumbs and whole wheat flour to shortening mixture; mix well. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 48 pieces. Shape each into a ball. Dip into melted butter, then roll in remaining cracker crumbs. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 194mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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