Nut Bread

Ingredients

• 4 c. flour
• 1 c. chopped nuts
• 1 tsp. salt
• 2 c. milk
• 4 tsp. baking powder
• 1/2 c. sugar
• 1 egg

Method

1. 1

   Mix and sift dry ingredients and nuts.

2. 2

   Beat the egg, add the milk, and stir wet mixture into dry.

3. 3

   Put in well-greased bread tins.

4. 4

   Let stand about 20 minutes to rise.

5. 5

   Bake 30 minutes in a moderate oven.

6. 6

   This makes 2 loaves.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 56. The excerpt below is the record exactly as published.

Nut Bread 2 c. graham flour }4 c molasses 1 c. white flour J^ c. sugar 2 c. sour milk 3^ c. raisins 2 tsp. soda H c. nuts 1 tsp. salt Method. — Mix the dry materials together; cut and flour the raisins and the nuts or add them to the dry materials. Add the sour milk to the molasses, and then add the wet materials to the dry. Grease one-pound baking powder cans thoroughly and pour in the mixture, cover, and let stand an hour; then bake 45 minutes in a hot oven. This makes 3 loaves. Fill cans only % full, for the mixture rises before baking. LESSON 18 QUICK BREADS— SOFT DOUGH Flour is made from wheat, which undergoes many processes before it comes to us as flour. Kinds of Flour. — (1) Graham flour, (2) whole-wheat flour, (3) bread flour, (4) pastry flour. Turn to Lesson 6, on wheat. Notice the structure of wheat, also note the differ- ence between spring and winter wheats. Graham flour is made by grinding the entire grain of spring wheat, including the outer bran coverings. Whole-wheat flour is made by grinding the whole grains of spring wheat, with the exception of the two outer and coarser bran coats. Bread flour is made by grinding the remainder of the grain of spring wheat after the bran coats and much of the germ are removed. Pastry flour is made from the starchy part of the grain of winter wheat. The outer bran coats and the germ are not used. Manufacture of Flour. — Wheat is taken into the mill and carefully washed to remove all dust. It is soaked to soften it some, then passed between either millstones or rollers, which grind the grain. There are two chief methods of breaking or grinding the grain, but that used in the best mills for high-grade flour is called roller milling. The wheat may pass through as many as eight different sets of rollers, each crushing or grinding finer than the preceding. After each grinding, the fine flour is sifted, or bolted, through silk cloth of different degrees of fineness. Many by-products; (123) 124 DOMESTIC SCIENCE as, bran, middlings, shorts, etc., areproduced. Graham and whole-wheat flour are usually ground between millstones, in one operation. The flour is finally packed into barrels and sacks, ready for the market. A barrel of flour weighs 196 pounds, and sacks containing 10, 20, 50, and 100 pounds are filled. Grades of Flour. — There are many grades of flour made in every mill. The grade depends upon the quality of the wheat and upon the sorting in the milling process. Inferior flour is sometimes sold as best flour, and we pay the price of the best. We must be able to detect poor flour and to demand a grade of flour w^orth the price we pay. Composition of a bread flour is as follows: — Protein Carbohydrates Fat Mineral matter Water 11.3% 74.6% 1-1% -5% 12.5% How to Tell Good Flour.— 1. In color it is white with a yellowish tinge. 2. It has a gritty feeling, not being too smooth and powdery. 3. It absorbs water readily. 4. It falls loosely apart after being squeezed in the hand, indicating that it does not contain too much moisture. 5. Good bread flour makes an elastic dough. Experiments to determine the presence of starch and gluten: — 1. Test flour with iodine for starch. 2. Make a cup of flour into a stift' dough with a little cold water. Knead in a strainer set in a bowl of water for a few minutes. What washes away? What is the nature of the substance that is left? 3. Compare bread flour and pastry flour. QUICK BREADS— SOFT DOUGH 125 APPLICATION Demonstrate Baking Powder Biscuit: — (a) Methcd of cutting in shortening, (b) Method of handling doug^h en a board. 1. Baking Powder Biscuit 2 c. flour 4 tsp. baking powder 2 tbsp. shortening 1 tsp. salt ^4 c. milk Method. — Mix and sift the fiour, baking powder, and salt. Cut in the shortening, using two knives, or rub in with the Fig. 13. Baking powder bi?cuits. tips of the fingers. Add the milk gradually, mixing with a knife, to make a soft dough. Transfer to a well-floured board, and pat or roll out to one inch thickness. Handle as lightly and quickly as possible. Cut with a biscuit cutter, first dipped in flour. Place close together on a greased pan, and bake in a hot oven 10 to 15 minutes. {Basis for 2 girls, 14 fule.) 2. Emergency Biscuit 2 c. flour 4 tbsp. bufter % c. milk 4 tsp. baking powder ^ tsp. salt 126 DOME f^ TIC f;CIENCE Method. — Mix and sift dry ingredients; chop in butter with knives; then add the milk, and do not stir more than necessary. Bake in buttered gem pans. {Basis for 2 girls, ]/i rule.) 3. Nut Bread 4 c. flour 1 c. chopped nuts 1 tsp. salt 2 c. milk 4 hp. tsp. baking powder }/2 c. sugar 1 egg

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