Bran, Graham flour, and raisins make this a distinctive pantry bread. Despite its name, the leavening here is baking soda rather than yeast, so it belongs to a different baking rhythm from raised loaves.
Ingredients from the selected recipe
- 2 cups sour milk
- 3 eggs
- 2 cups bran
- 1 cup raisins
- 1 teaspoon baking soda
- 2 cups Graham flour
- 1 teaspoon salt
- ½ cup sugar
Method
- Add the sugar and salt to the milk.
- Beat the eggs thoroughly and add them.
- Stir in the remaining ingredients.
- Bake for 1 hour at 350°F.
Modern reading and kitchen notes
The edition does not specify pan size or yield; note that limitation before starting. Graham flour is coarse whole wheat flour, but modern brands differ. Use sound cultured or deliberately acidified milk, not milk that has spoiled. This preview does not add the source's fruit variation.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety