This is another recipe from the Pillsbury “Bake the No-Knead Way” book published in 1945. It produces a good tasting loaf that is excellent for sandwiches or toast no matter which version you bake. The recipe can be used for a plain loaf which is handy if you only need 1 loaf of bread
The description from the book;
Warm cinnamon loaf disappears like lightening! Raisin and nut breads make excellent sandwiches. For a supper treat, use toasted slices of cheese bread with your favorite creamed vegetable or egg recipe.
Ingredients and directions.
Bake at 375 degrees F. for 1 hour. Makes 1 loaf.
Combine in large bowl.
- ½ cup scalded milk
- 3 tablespoons of shortening
- 1 tablespoon of sugar
- 2 teaspoons of salt
Cool to lukewarm by adding.
- ½ cup of water
Add and mix well.
1 package of dry yeast (2 ¼ teaspoons of yeast equal 1 package)
- 1 egg
- ½ cup of chopped nut meats
Add and mix well. (The dough will be softer than kneaded dough.)
- 3 cups of sifted flour
Shape into a loaf on a well-floured board; place in a greased 9x4x3 inch pan and cover. Let rise in a warm place free from drafts until double in bulk, about 1 hour. Bake in moderate oven (375 degree F.) for 1 hour.
Spicy Raisin Bread – Omit nut meats in Nut Bread and blend in 1 cup of raisins and 1 teaspoon of cinnamon.
Cheese Bread – Omit nut meats in Nut Bread and blend in 1 cup of grated cheese.
Cinnamon Bread – Omit nut meats in Nut Bread. Roll dough into a 16×8 inch rectangle. Sprinkle with ¼ cup of sugar and 1 teaspoon of cinnamon. Roll as for jelly roll starting with the 8 inch edge; seal edges and place in greased 9x4x3 inch pan.
Scalded milk is milk that has been heated to 82 °C (180 °F).
The recipe can be doubled for 2 loaves.
Walnuts are what I use for the nut bread.
Cheddar cheese or a combination of cheeses can be used for the cheese bread.
I use double the amount of cinnamon in the raisin and cinnamon breads..