Nut Bread

Ingredients

• 4 cups flour
• 4 teaspoons baking powder
• 2 tablespoons sugar
• |/2 teaspoon salt
• |/2 cup chopped walnuts

Method

1. 1

   Beat egg, add milk, mix with dry ingredients; knead, mold into a loaf, let rise for 20 minutes, bake for almost 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 67. The excerpt below is the record exactly as published.

j/2 teaspoon salt. <<UNCLE SAM HEALTH FOOD'' Will relieve and cure Constipation, Indigestion and Stomach Trouble. The best Cereal Food made. Cooked and ready to eat. No drugs. 178 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 white of egg. 3 to 4 cups flour. Make a sponge, let it stand in warm place in a pan of warm water until full of bubbles add remainder of flour, knead for 20 minutes, mold into a loaf. Let it rise in baking pan until double in size. Bake 1 hour. C. C. B, Salt Rising Bread. Add to 1 pint scalding water enough flour to make a thick batter; add )/2 teaspoon of salt and beat until smooth and full of bubbles; cover closely, stand in pan of warm water and keep in a warm place over night. In the morning scald 1 pint of milk, stand aside until lukewarm; add a teaspoon of salt and enough flour to make a batter that will drop from a spoon, not pour. Now turn into this the salt rising, which should be very light, beat thoroughly for three minutes, cover with a towel, stand in a pan of warm water where it will keep warm for 2 hours; then add sufficient flour to make a dough; knead thoroughly until smooth and elastic, divide into loaves, put in greased pans until very light. Bake in moderate oven 1 hour. Mrs, Rorer, Bread Sticks. 1 cup scalded milk. % cup butter. 11/2 tablespoons sugar. Yi teaspoon salt. 1 cake of compressed yeast. !4 cup lukewarm water. 1 white of egg. S% cups flour. Add butter, sugar and salt to milk; when lukewarm add the yeast cake, which ha» been dissolved in the % cup luke-. warm water, white of egg well beaten, and flour. More flour may be needed to make an elastic dough. Knead well, let rise until dough has doubled, then cut into strips and roll on unfloured board into pencil-shaped sticks about 8 inches BREADS 179 long. Let rise again and bake in quick oven, turning occa- sionally that sticks may be evenly browned. Mrs. W, /. Phillips. Nut Loaf. 4 teacups of flour. 4 teaspoons baking powder. 1 teaspoon salt. % cup sugar. 1J4 cups of milk. Sift flour, baking powder, salt, sugar together, add 1 cup of walnut meats, \% cups milk; stand to raise 30 minutes; bake 50 minutes in slow oven in covered tin. Mrs. E. W. Matthews. Nut Bread. 4 cups flour. 4 teaspoons baking powder. 2 tablespoons sugar. Yi teaspoon salt. |/2 cup chopped walnuts

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