Nut Bread

Ingredients

• 2 eggs
• 1 1/2 cups milk
• 1 1/2 cups sugar
• 4 cups flour
• 1 cup finely chopped English walnuts
• 4 teaspoons baking powder

Method

1. 1

   Let rise twenty minutes and bake one hour.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 49. The excerpt below is the record exactly as published.

Nut Bread 2 cups sour milk Yi cup brown sugar 1 cup white flour 1 teaspoon salt 2 cups graham flour 3^ cup broken nuts Y2 cup molasses Yi cup seeded raisins 2 scant teaspoons soda Stir the soda into the sour milk and mix with the other ingre- dients. Grease baking tins well and fill three-fourths full. Let rise one hour and bake one hour. Harriet D. Moore (Lambda). Mississippi Corn Bread 1 quart buttermilk 1 tablespoon butter \Yi quarts Southern corn meal 2 eggs 1 rounding teaspoon soda Add soda last, dissolved in a little warm water. Pour at once into a hot greased spider and bake in a quick oven one-half hour. Alice Scott Ellis (Xi). Date Bread Mix one cup of warm wheat mush, one-fourth cup brown sugar, one tablespoon butter, one-half teaspoon salt. When lukewarm add one-fourth yeast cake, dissolved in lukewarm water and enough bread flour to knead. Cover and let rise over night. In the morning, cut down and knead in one cup chopped dates. Let rise and bake in a moderate oven. Frances Firkins (Lambda). Date Bread y^ cup sugar 13^ cup white flour 1 cup sour milk 1 cup whole wheat flour 1 tablespoon each of butter and lard 1 egg 1 pound dates 1 small teaspoon soda nuts if desired Bake in moderate oven about half an hour. Julia B. Gould (Lambda Nu). BREADS 119 German Coffee Bread 1 cup scalded milk 1 egg }/^ cup butter, or butter and lard }4 cup sugar 3^ yeast cake, dissolved in }/2 teaspoon salt 3^ cup lukewarm milk Add butter, sugar, and salt to milk. When lukewarm, add dissolved yeast cake, egg, well beaten, and flour to make a stiff batter. Cover, let rise over night and in morning spread very thin in buttered dripping pan. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: melt three tablespoons butter and one-third cup brown sugar. When sugar is partially melted, add three tablespoons flour. Bake about fifteen minutes. Marion Kappes (Sigma). Graham Bread 2 cups buttermilk 2 tablespoons molasses 1 teaspoon baking soda 1 teaspoon salt Mix and stir in two cups graham flour. Bake in slow oven one hour. Florence M. Sylvester (Lambda). Graham Bread 4 cups graham flour 2 tablespoons brown sugar 3}/^ cups white flour 3^ cup lukewarm water 2 tablespoons molasses 1 heaping teaspoon salt 3 cups lukewarm milk 3^ teaspoon soda Icake yeast 2 tablespoons butter Mix together the dry ingredients, rub in the butter. Add the molasses with the soda dissolved in it. Add the lukewarm milk and the yeast dissolved in the lukewarm water. Knead the dough well for twenty minutes. Cover and set to rise. Form into two loaves, put into pans and let rise again. Bake in a moderate oven for an hour and a quarter. Florence Dyer Kahn (Chi Sigma). 120 DELTA GAMMA COOK BOOK Graham Bread 2 cups sour milk 1 teaspoon salt 1 cup sugar 2 teaspoons baking powder 1 cup white flour graham flour 1 teaspoon soda Mix flour and baking powder and soda. Mix all ingredients. Add enough graham flour to make quite stiff as a "drop" batter. Bake three-fourths hour. This makes two small loaves. Adelaide Conners (Lambda Nu). Nut Bread 2 eggs 13/2 cups milk 13^2 cups sugar 4 cups flour 1 cup finely chopped English walnuts 4 teaspoons baking powder

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