Whole Wheat Nut Bread

Ingredients

• 3 c. whole wheat flour
• 4 tsp Royal Baking Powder
• 1 c. white flour
• 2 c. milk
• 1 c. sugar
• 1 egg
• 1 1/2 tsp. salt
• 1 c. chopped nuts

Method

1. 1

   Mix dry ingredients together well, then add well beaten egg and milk.

2. 2

   Add nuts.

3. 3

   Put into two greased baking tins and let rise for 30 minutes.

4. 4

   Bake in slow oven for 30 to 45 minutes.

Nutrition per serving

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 1. The excerpt below is the record exactly as published.

WHOLE WHEAT NUT BREAD 3 c. whole v/heat flour 4 tsp Royal Baking Powder 1 c. white flour 2 c. milk 1 c. sugar 1 egg iy2 tsp. salt 1 c. chopped nuts Mix dry ingredients together well, then add well beaten egg, and the milk. Then add nuts. Put into two greased baking tins and let rise 30 minutes. Bake in slow oven 30 to 45 minutes. —Mrs. C. L. Miller. WHITE FLOUR NUT BREAD 2 c. flour iy2 tsp. Royal B. P. Y2 tsp. salt 1 c. nuts 1 weil beaten egg 1 c. milk Fix all together let rise 30 minutes. Bake 40 minutes, in slow oven. — Mrs. C. L. Miller. MILK BREAD 1 qt. milk 2 yeast cakes or 1 c. yeast 1-3 c. sugar 1-3 c. shortening 1 tbsp. salt \ Cool milk add yeast and sugar, add enough flour to make batter. Let rise, add salt and shortening and mix in enough flour to make medium stiff dough. To make Parker house rolls take out 3 c. batter,, add 2 eggs and shortening and you have very nice rolls. BOSTON BROWN BREAD 2 c. graham flour 2 tbsp. sugar 2 c. corn meal ] y4 tsp. soda l c. molasses 1 tsp. salt 3 c. sweet milk Nuts or raisins may be added. Mix and steam in cans. Fill only half full. Steam 3 hours. Take from cans and set in oven until dry. BREADS 7 SOFT GINGER BREAD *4 c. butter 1- tsp. soda V2 c. sugar 1 tsp. cinnamon 1 egg 2 tsp. ginger y2 c. sour milk V4 tsp. salt Y2 c. molasses 1% c. flour Cream butter, add sugar gradually, beat egg slightly and salt. Sift dry ingredients and add small amount of flour to creamed mixture. Blend well, then alternate liquids with dry ingredients.' Stir vigorously and when smooth pour into oiled pan suitable for gingerbread and bake 30 minutes. — Mrs. F. L. Erdman. RAISIN BREAD 1 c. milk 1 yeast cake V4 c. warm water 1 c seedless raisins 2 Tbsp. shortening 1 c. whole wheat flour 3 Tbsp. sugar About 2l/2 c. white flour 34 tsp. salt y2 tsp. cinnamon OATMEAL BREAD 1 c. milk 1 c. rolled oats 2 Tbsp. sugar 3/4 tsp. salt 1 Tbsp. shortening 1 yeast cake 1 L> c. luke-warm water About 2y2 c. flour Scald milk and pour over eats. Add sugar salt and shorten- ing. When luke warm add yeast cake, previously soaked. Add enough flour to knead. Let rise. Knead shape and bake. Dates may be added. —Mrs. Kenneth Webster. BAKING POWDER BISCUITS WITH RAISINS 1 c. chopped raisins 2 tsp. Royal B. P. 2 c. flour 2 Tbsp. shortening l/2 tsp. salt

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