Date-Nut Bread

Ingredients

• 3 cups sifted all purpose flour
• 1 egg - well beaten
• 3 tsp. baking powder
• 1/2 cups milk
• 1 tsp. soda
• 1/4 tsp. salt
• 2 cup granulated sugar
• 1/2 cup brown sugar - firmly packed
• 1 cup finely chopped nuts
• 1 cup cut dates

Method

1. 1

   Sift flour once - measure, add granulated sugar, salt, soda and baking powder - sift again.

2. 2

   Add brown sugar.

3. 3

   Combine egg and milk - add to flour mixture, then shortening.

4. 4

   Mix just enough to blend.

5. 5

   Fold in nuts and dates.

6. 6

   Pour into greased loaf pan about 10 X 5 X 3 in., or two smaller ones.

7. 7

   Let stand 20 minutes, bake in moderate oven 350 degrees for one hour for large loaf.

8. 8

   Cool, wrap in wax paper - then damp towel and stand overnight before slicing.

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 11. The excerpt below is the record exactly as published.

t tsp. soda c, sugar About 7 c. flour Scald milk, add sugar & salt. Let cool, wie luke warm add yeast which has been dissolved. in +c, luke warm water, Beat flour into milk with a spoon and knead thoroughly, Make a soft sticky dough. Place in refrigerator over night, Make parker house rolls or clover rolls. Let raise about 3 hours or more. Bake in ];25° oven = 10 to 15 minutes, June Stewart 34 APRICOT MUFFINS 1 c. canned apricots (drained) 1/3 c. sugar 2c. sifted flour l egg, beaten 4 tap. baking powder lc. milk 3 tep. salt tc. melted shortening Cut apricots in smll pieces. Sift dry ingredients. Combine egg, milk ard shortening and add to dry ingredients. Stirring only until moistened. Add apricots. Put in mffin tins and bake in moderate hot ove (425°) until brown. Grettle Miller CORNMEAL MUFFINS Do you like the kind that are crusty on outside and moist inside? Then these are what you've been look- ing for. 12 mffins Temp: 475° Time: 20 to 30 min. 2c. white cornmeal 2 eggs, beaten 1s tsp. salt 2 tbs. shortening, melted 1c. cold milk 4 tsp. calumet baking powder 2c. boiling water Mix cornmeal and salt. Gradually stir in hot water. Stir until smooth. Stir in milk, beaten egg, shorten- ing. Add baking powder last. Pour into 16 smll or 12 large muffin cups or greased muffin tins. Konda Atkisson BANANA NUT BREAD i c. shortening Bc. chopped nuts 5 c. sugar 15 c. mashed bananas 1 egg 1c. Kelloggs All-Bran 1s ce. flour 2 tsp. baking powder 3 tsp. salt 2 tep. water 5 tsp. soda l tap. vanilla Directions: Cream shortening and sugar. Add egg and beat well. Add All-Bran. Sift flour and dry ingred- ients together. Add alternately with bananas to which the water has been added. Vanilla and nuts folded in. Pour in a greased loaf tin and let stand 20 minutes. Bake in a 350 degree oven for one hour. Jeanne Izatt 35 DATE-NUT BREAD 3 cups sifted all purpose flour 1 egg - well beaten 3 tsp. baking powder 13 cups milk i tep. soda 3 4 tbs. melted short- 13 tsp. salt ening 2 cup granulated sugar lc. finely chopped iy cup brown sugar - firmly packed nuts l cup cut dates

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