Directions

• Step 1
  In a large bowl, combine milk, 1 tablespoon brown sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
• Step 2
  Add remaining brown sugar, butter, and 1 cup graham flour; stir to combine. Add salt and enough remaining graham flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
• Step 3
  Coat two 9-by-5-inch loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place into prepared pans seam-side down, and set aside to proof for 30 minutes. Preheat oven to 375°F.
• Step 4
  Dust risen loaves with graham flour, and make a 1⁄2-inch deep slash down the center. Bake until golden brown and hollow sounding, about 40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.