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Submitted by: Denise Jones from Barre, VT
Originally shared on the web 04/28/2006

3 c. milk, scalded
1/2 c. unsalted butter
1 T. salt
1/2 c. molasses
2 pkgs. active dry yeast
1/3 c. lukewarm water
5 c. graham flour
4 c. all-purpose flour

Allow milk to cool slightly; stir in butter, salt and molasses; set aside. Sprinkle yeast in warm water; stir to dissolve. Pour into milk mixture; add graham flour until well combined. Cover and let rise 45 minutes to one hour. Punch dough down and add all-purpose flour; mix well. Dough will be soft. Let rise again until double in bulk. Divide dough in half and place each half in a greased 9”x5” loaf pan. Cover and let rise until double in size. Bake at 375 degrees for 35 to 40 minutes. Makes one loaf.