3 : c Graham flour
1/4 : Scant c
2 : sm Cups
1 : ts Salt
1 : ts Soda
Sugar : Sugar
Sour : Sour milk or 1/2 water
See : See Below:
2 : pk (3-oz) orange gelatin
1 : c Boiling water
1/2 : c Cold water
1 : cn (6-oz) pickled peaches;
-chopped : -chopped
1/2 : c Peach juice
1 : pk (8-oz) cream cheese;
-softened : -softened
1/2 : pt Cream; whipped
0: 1
1: Sift together flours
2: Measure 2 cups into large mixer bowl
3: Add dry yeast, sugar, salt, baking powder, and dry milk
4: Mix thoroughly
5: 2
6: Combine instant mashed potatoes and hot tap water; whip lightly with a fork
7: 3
8: Add potato mixture and soft butter to dry ingredients in mixer bowl
9: Beat 3 minutes on medium speed
10: 4
11: Add remaining flour and eggs; beat 3 minutes on medium speed
12: Mixture will be like thick cake batter
13: 5
14: Leave batter in bowl; cover and let rise in warm place for 1 hour
15: Batter will rise about 2" depending on size of bowl
16: 6
17: Beat just enough to remove large gas bubbles
18: 7
19: Preheat oven to 325 F
20: 8
21: Grease two 9 x 5 loaf pans
22: Pour batter into pans; cover and let rise 30 minutes
23: 9
24: Bake 30 to 35 minutes until lightly browned
25: Especially good toasted
26: