Date and Nut Bread

Ingredients

• 24 cup walnut meats
• 24 cup dates cut in pieces

Method

1. 1

   Add walnuts and dates after the first rising.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 29. The excerpt below is the record exactly as published.

cups dates, cut in pieces. Raisin Bread. After first rising, add 2 cups raisins and 14 cup sugar. ‘To make a richer mixture, add 2 eggs, well beaten. ’ Entire Wheat Bread. Use half white flour and half fine en- tire wheat flour and*>use 3 tablespoons molasses in place of sugar. For Raisin Nut Bread, add, after first rising, 1 cup raisins and 1 cup walnut or pecan nut meats, broken in pieces. For Colonial Bread, use half the recipe to make 4 smallloaves. After first rising, knead in 4 cup each finely cut candied orange peel and pecan nut meats, broken in pieces. Put into round tins until 14 full; let rise and bake. Cool and use for sandwiches. Rye Bread. Use brown sugar in place of white and only 3 cups bread flour. After first rising, add enough rye meal to make dough stiff enough to knead. Rye and Caraway Bread. Use 1 cup bread flour and the rest rye flour. Use only 1 tablespoon sugar. After first rising, knead in 14 tablespoon caraway seeds. GERMAN RYE AND CARAWAY BREAD 2 cups scalded milk 1 yeast cake dissolved in 2 tablespoons sugar 14 cup lukewarm water 2 tablespoons butter 2 tablespoons caraway seeds 1 teaspoon salt 6 cups rye flour 1% cups fine entire wheat flour or bread flour Make like White Bread, kneading in entire wheat flour and caraway seeds after first rising. COARSE ENTIRE WHEAT BREAD I 2 cups scalded milk 2 teaspoons salt V4 cup sugar or 1 yeast cake dissolved in ¥% cup molasses 14 cup lukewarm water 424 cups coarse entire wheat flour Add sweetening and salt to milk. Cool, and when lukewarm add dissolved yeast cake and flour. Beat well, cover, and let rise to 72 THE BOSTON COCKING-SCHOOL COOK BOOK double in bulk. Again beat and turn into greased bread pans, having pans half full. Let rise and bake (p. 69). Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in muffin pans. COARSE ENTIRE WHEAT BREAD II 2 cups hot liquid 3 tablespoons shortening (water or milk and water) 1 yeast cake dissolved in 248 cup molasses 4 cup lukewarm water 21% teaspoons salt 3 cups flour 3 cups coarse entire wheat flour Make like Coarse Entire Wheat Bread I. If for muffins, use 24% cups liquid. THIRD BREAD # yeast cake 4 cup molasses 2 cups lukewarm water 1 cup rye flour 2 teaspoons salt 1 cup corn meal 3 cups flour Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Continue as in making Coarse Entire Wheat Bread I. ROLLED OATS BREAD 2 cups boiling water 1 yeast cake dissolved in 4 cup molasses | 4 cup lukewarm water 2 teaspoons salt 1 cup rolled oats 1 tablespoon butter 5 cups flour Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour. Beat thoroughly, let rise and beat again. Turn into buttered bread pans, let rise again and bake (p. 69). Rolled Oats Bread with Nuts and Prunes. After first rising, add 1 cup chopped nuts or prunes, cut in pieces, or use 4% cup chopped nuts and 1 cup prunes. HEALTH BREAD OR MUFFINS 1 cup cooked wheat cereal (warm) 1 tablespoon butter Y4 cup brown sugar 1 yeast cake dissolved in ¥ teaspoon salt Y{ cup lukewarm water 24% cups flour RAISED BREAD AND BISCUITS WS Mix first four ingredients, add dissolved yeast cake and flour; then knead. Cover and let rise. Cut down, shape in loaves or fill muffin pans 3% full. Again let rise and bake in moderately hot oven (375° F.). Date and Nut Bread

Cook this with the app: pantry check, scaling, and the assistant.