Nut Bread, No. 2

Ingredients

• 1 egg
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 cups Purity Flour
• 1 cup sugar
• 1 cup walnuts, chopped fine
• li cups milk

Method

1. 1

   Beat eggs and sugar, add milk, then dry ingredients; stir well.

2. 2

   Put in a pan and let rise in a warm place for 20 minutes.

3. 3

   Bake in a moderate oven for 35 minutes.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 11. The excerpt below is the record exactly as published.

cup sugar. J cup butter or lard. i cup seeded raisins. li cups milk. 1 egg. 1 yeast cake. i teaspoon salt. Scald the milk, add the butter and sugar to it, and when it is lukewarm add the yeast cake dissolved with 1 teaspoon sugar and egg. Sift and add the flour and salt, also the raisms. Beat well. Cover and leave m a warm pla^e to rise until very light. Turn into a greasec shallow pan and let it rise a second time. Brush over with milk and spread lightly with soitened butter and a little sugar. Bake m a moderate oven about | hour. OUR STAFF OF EXPERT WHEAT BUYERS OUR MODERN LABORATORIES IN CHARGE OF FULLY QUALIFIED ANALYTICAL CHEMISTS, WITH THE BEST MODERN MACHINERY AND MILLING METHODS GUARANTEE YOU IN A PERFECT FLOUR FROM PERFECT WHEAT Page Seven MOLASSES BREAD 1 cup raisins. 1 egg. 1 teaspoon baking 1 cqp molasses. Pipch of salt. soda. 1 cup walnuts (broken). 3 cups Purity Flour. 1 cup milk. i cup sugar. Beat egg, add milk and sugar, add part of flour. Then add molasses, nuts and raisins and remainder of flour. Last add the soda dissolved in a little hot water. Bake 1 hour in a moderate oven. This makes 2 loaves. BRAN BROWN BREAD 1 cup Purity 'Flour or whole wheat flour. 1 teaspoon soda. i teaspoon salt. i cup seeded raisins, floured. 1 cup bran. J cup honey. 1 cup sour milk. Sift together the flour, soda and salt, and add the other ingredients. Steam 3 hours or bake 40 minutes in a slow oven. If the amount of milk is increased by half, the bread is more delicate. 1 quarji'bran (scant). 1 pin^ PuHty Flour. ^ cup molasses. 1 teaspoon soda. BRAN BREAD 1 pint buttermilk. Salt. Eaisins or nuts, if desired. Mix dry ingredients, add molasses and buttermilk in which soda has been dissolved. Chopped raisins or English walnuts or both may be added if desired. Bake slowly 1^ hours. This mixture may be baked in gem pans. NUT BREAD, No. 1 1 cup milk. 1 cup water. 1 tablespoon lard. 2 cups Purity Flour. i cake yeast. 2 tablespoons sugar. 1 teaspoon salt. i cup chopped nuts. i cup lukewarm water. 2i cups whole wheat flour. Scald milk and water together and pour them over the sugar, salt and lard. Let cool, then add the white flour._ Beat thoroughly and add the yeast dissolved in the lukewarm water. Cover and let rise until very light. Then add the nuts and the whole wheat flour, making a soft, sticky dough. Place the dough in a buttered bowl and let it rise until double in bulk. Then form into loaves. Have the bread pans half full and let rise until the dough fills the pan. Bake about 1 hour. This makes 2 loaves. I' a g e tight PURtry FCflUR FU More Bread and Better Bread NUT BREAD, No. 2 1 egg. 4 teaspoons baking powder. 1 teaspoon salt. 4 cups Purity Flour, i cup sugar. 1 cup walnuts, chopped fine. li cups milk

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