Note from the Author Larry Davenport: The following recipe has been part of my branch of the Davenport clan since the 1830 health crusades of Sylvester Graham. Women marrying into our family were expected to "prove their worth" by baking a perfect loaf. My mother, Gladys Buchanan Davenport, went a step further by perfecting the recipe itself, translating it into mid-20th century equivalents and measures. I've kept her use of Crisco ("crystallized cottonseed oil," an all-vegetable lard-replacing shortening introduced in 1911) in keeping with those times. [Editor's note: the Crisco is for greasing the pan; it does not actually get used in the batter.]
Davenport Family Recipe for Graham Bread
2 packages dry yeast
1 cup instant dry milk
3 cups warm water
2 teaspoons salt
1/4 cup sugar
1/2 cup molasses
1/3 cup vegetable oil
3 cups unsifted white flour
4 cups Graham flour
Dissolve yeast and dry milk in water; let sit for 10 minutes. Stir in salt, sugar, molasses and oil. Add flours and mix well, eliminating any lumps. Grease two bread pans with Crisco and fill each half-full with mixture; let rise until double. Bake at 375 degrees for 20 minutes; cover with foil and bake another 20 minutes. Remove loaves from pans and cool.
2 packages dry yeast
1 cup instant dry milk
3 cups warm water
2 teaspoons salt
1/4 cup sugar
1/2 cup molasses
1/3 cup vegetable oil
3 cups unsifted white flour
4 cups Graham flour
Dissolve yeast and dry milk in water; let sit for 10 minutes. Stir in salt, sugar, molasses and oil. Add flours and mix well, eliminating any lumps. Grease two bread pans with Crisco and fill each half-full with mixture; let rise until double. Bake at 375 degrees for 20 minutes; cover with foil and bake another 20 minutes. Remove loaves from pans and cool.